Take a dozen EGGS, and boil them six or seven minutes, or till they are just hard enough to peel and slice without breaking. Then put them into a pan of cold water while you prepare some grated bread-crumbs, (seasoned with pepper, salt and nutmeg,) and beat the yolks of two or three raw EGGS very light. Take the boiled EGGS out of the water, and having peeled off the shells, slice the EGGS, dust a little flour over them, and dip them first into the beaten egg, and then into the bread-crumbs so as to cover them well on both sides. Have ready in a frying-pan some boiling lard; put the sliced EGGS into it, and fry them on both sides. Serve them up at the breakfast table, garnished with small sprigs of parsley that has been fried in the same lard after the EGGS were taken out.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)