A particularly savory dish of eggs is made by frying two small minced
onions in butter till they are brown; then mix with them a
dessertspoonful of vinegar, a very little salt, and some pepper.
Butter a dish, spread the onions over it, break over them half a dozen
eggs, and put into a hot oven. When the eggs are cooked sufficiently,
cover them with a layer of bread-crumbs that have been fried in
butter, and serve. The bread-crumbs must be hot, of course. Try this
some day at luncheon when you are having broiled pigs' feet and potato
croquettes.