Scrambled Eggs with Chicken
Chop fine a cup of cold chicken, or any light-colored meat, and heat it with
a tablespoonful of water, a half-teaspoonful of salt, two shakes of pepper,
and a teaspoonful of chopped parsley. Cook a half-teaspoonful of minced
onion in the butter you put in the hot frying-pan, and turn in the eggs, and
when they set mix in the chicken.
Sometimes Margaret used both the tomato filling and the chicken in the eggs,
when she wanted to make a large dish.
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