Stuffed Eggs ( for Lunch ).
Boil the eggs hard; cut them in two lengthwise, and remove the yolks, which chop, adding to them some cooked chicken, lamb, veal, or pickled tongue chopped fine; season the mixture, and add enough gravy, or the raw yolk of egg, to bind them; stuff the cavities, smooth them, and press the two halves together; roll them in beaten egg and bread-crumbs twice. When just ready to serve, dip them in a wire-basket into boiling lard; and when they have taken a delicate color, drain. Serve on a napkin, and garnish with parsley or any kind of leaves, or serve with a tomato-sauce.