- 2 eggs.
- 1 ounce butter.
- ½ pound cooked greens of any kind.
- Salt and pepper to taste.
Dissolve the butter in a small stewpan, beat up the eggs, add them to the butter, and stir over the fire until the Sauce thickens, but on no account allow it to boil; add the greens, which should be finely chopped, also seasoning if required, and continue stirring over a gentle heat for two or three minutes.
New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)