Generally served with salt fish or a Dublin-bay haddock; boil six eggs
ten minutes, let them get cold, then cut them in pieces about the size
of dice; have eight tablespoonfuls of melted butter and three of good
cream in a stewpan, season with a little pepper and salt, boil it five
minutes, then add the eggs; shake the stewpan round over the fire until
the eggs are quite hot, then add two pats of butter; shake it round
until the butter is melted, then pour it into a boat, and serve very
hot.