FRIED EGGS
Melt a piece of butter in a frying-pan. When it ceases to hiss, put in the yolks only of your eggs. Season them with pepper and salt. When fried, color them by holding over them a red-hot shovel.
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CHIEFLY TRANSLATED FROM SULPICE BARUÉ. BY MISS LESLIE, AUTHOR OF "SEVENTY-FIVE RECEIPTS," &c. FOURTH EDITION. PHILADELPHIA: CAREY & HART — CHESTNUT STREET. 1836.
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