"Eggs. Put into a stewpan two s of or milk, two of good gravy, with two ounces of , a little salt and pepper, Break into this six eggs, and when they begin to set throw in the {asparagus prepared thus:—Take two dozen heads of small asparagus, cut the green tops into pieces the size of large peas, throw them into boiling water with plenty of salt, when done, drain them on a sieve. Let them be stirred over the fire with the eggs for half a minute, then pour them on to their dish and garnish them with ."