Spread the inside of a small cup or little tin "dariole" mould thickly with butter. Mix together the chopped meat and parsley, put it inside the buttered cup, shape it well all over, and press it gently against the sides. Break an egg carefully into the middle, cover the tin with a piece of buttered paper, and place it in a saucepan with enough boiling water to come half-way up the tin. Put on the lid of the pan, and steam gently till the egg feels quite firm when it is pressed.
Have ready a nice piece of hot buttered toast for each egg. Trim off the crust, turn the egg out carefully from the tin on to the toast, and serve very hot.
Note.-By varying the ingredients with which the tins are lined, a variety of little dishes can be produced. For instance, they may be lined with shrimp paste, finely chopped game, or with merely parsley and onion.- Cost, 9d.