SHIRRED EGGS

Six eggs, three tablespoonfuls of gravy, enough fried toast, from which the-crust has been cut, to cover the bottom of a flat dish, a little anchovy paste, and one tablespoonful of butter. Melt the butter in a frying-pan, and when hot break the eggs into it. Stir in the gravy, pepper and salt to taste, and continue to stir very quickly and well up from the bottom for about two minutes, or until the whole is a soft yellow mass. Have ready in a flat dish the fried toast hot. Spread thinly with anchovy paste. Heap the shirred eggs upon this and serve before it has time to harden.