Required: Half a pound of spaghetti. One ounce of butter.

Scotch Eggs

Scotch Eggs

One gill of tomato sauce.

Four poached eggs.

A little finely chopped parsley.

Break the spaghetti into pieces about an inch long, throw them into boiling, salted water, and cook quickly about twenty-minutes, then drain off all the water.

Put into a saucepan the butter, tomato sauce, and a dust of salt and pepper. Add the spaghetti, make very hot, and arrange it as a border round a hot dish.

Lightly poach the eggs and slip them carefully into the middle of the cooked spaghetti, then sprinkle the parsley over the top, and garnish with crescent-shaped pieces of fried bread.

Serve very hot. Cost, 11d.