SAUCE A-LA-CREME, FOR THE EGGS.

Put a quarter of a pound of butter, with a large table-spoonful of flour rubbed well into it in a sauce pan; add some chopped parsley, a little onion, salt, pepper, nutmeg, and a gill of cream; stir it over the fire until it begins to boil, then pour it over the eggs, cover the top with grated bread, set it in a Dutch oven with a heated top, and when a light brown, send it to table.