Butter, 1 tablespoon,
Milk, or cream, 4 tablespoons,
Salt and pepper.
Cut the sausages in small pieces and warm them over, - pouring off all the fat. Add the butter, eggs, well beaten, and the milk.
Stir constantly, and cook until thick and smooth. Season to taste, and serve.
This egg dish can be varied in ever so many ways; using oysters, cheese, sardines, etc., indeed almost anything goes well with a scramble, if it is well seasoned.