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Eggs in Beds
Chop a cup of nice cold meat, and season with a little salt, pepper and
chopped parsley.
Add enough stock or hot water just to wet it, and cook till rather dry.
Put this in buttered baking-dishes, filling each half-full, and on top of
each gently slip from a cup one egg.
Sprinkle over with salt and pepper, and put in the oven till firm.
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