Shave off very thin slices of smoked or dried BEEF, put them in a frying pan, cover with cold water, set it on the back of the range or stove, and let it come to a very slow heat, allowing it time to swell out to its natural size, but not to boil. Stir it up, then drain off the water. Melt one ounce of sweet butter in the frying pan and add the wafers of BEEF. When they begin to frizzle or turn up, break over them three eggs; stir until the eggs are cooked; add a little white pepper, and serve on slices of buttered toast.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)