Make a force-meat of chopped ham—ground is better—fine bread-crumbs,
pepper, salt, a little minced parsley, and some melted butter.
Moisten with milk to a soft paste, and half fill some patty-pans or
scallop-shells with the mixture. Break an egg carefully upon the
top of each, dust with pepper and salt, and sift some very finely
powdered cracker over all. Set in the oven, and bake until the eggs are
_well_ set—about eight minutes. Eat hot. They are very nice. You can
substitute ground tongue for the ham.