Take a dozen eggs, and boil them six or seven minutes, or till
they are just hard enough to peel and slice without breaking. Then
put them into a pan of cold water while you prepare some grated
bread-crumbs, (seasoned with pepper, salt and nutmeg,) and beat the
yolks of two or three raw eggs very light. Take the boiled eggs
out of the water, and having peeled off the shells, slice the
eggs, dust a little flour over them, and dip them first into the
beaten egg, and then into the bread-crumbs so as to cover them well
on both sides. Have ready in a frying-pan some boiling lard; put
the sliced eggs into it, and fry them on both sides. Serve them up
at the breakfast table, garnished with small sprigs of parsley
that has been fried in the same lard after the eggs were taken
out.