Thursday, October 11, 2012

Scrambled Eggs with Parsley

Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the parsley. After Margaret had learned to make these perfectly, she began to mix other things with the eggs.

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