ESCALOPED EGGS

Put into a buttered baking dish a layer of bread-crumbs moistened with milk or meat broth. Have ready some hard boiled eggs ; prepare a thick drawn butter gravy, to which you must add a well-beaten egg. (There need be but a small quantity «f this, not more than half a teacup for five eggs.) In the drawn butter dip each slice of egg and place a layer upon the bread crumbs ; sprinkle these with minced meat of ham, veal, or chicken. Upon this place another layer of bread crumbs and eggs and meat until you have used all the eggs • cove*: with sifted bread crumbs and heat well through.