Eggs a la Rdgence.

Shred an ounce and a half of salt pork into fine pieces (ham will
answer the same purpose), also one onion cut into small squares, and
six medium-sized mushrooms, all of equal size ; moisten with a spoonful
of good gravy, and cook for five minutes. When done, reduce
with a tablespoonful of mushroom essence (liquor). Break twelve
fresh eggs in a dish, with an ounce of melted butter on the bottom,
and set it in a moderate oven for five minutes ; pour the garnishing
over, drip off the fat, wipe the sides of the dish, and add six drops of
strong tarragon-vinegar. Remove from the oven, place the dish on
another, and serve.
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