Put a good lump of butter into the frying-pan. When it is hot, stir in
four or five well-beaten eggs, with pepper, salt, and a little parsley.
Stir and toss for three minutes. Have ready to your hand some slices
of buttered toast (cut round with a tin cake-cutter before they are
toasted); spread thickly with ground or minced tongue, chicken, or
ham. Heap the stirred egg upon these in mounds, and set in a hot dish
garnished with parsley and pickled beets.