EGGS WITH CHEESE
Take a quarter of a pound of grated cheese (the cheese should be dry and white), melt this cheese gently in a stew-pan over the fire, with a little bit of butter about as big as the thumb, in order to assist the cheese in melting. Mix with it a brimming teaspoonful of chopped parsley, two or three tiny spring onions, chopped very fine, and about a quarter of a small grated nutmeg. When the cheese is melted, add six beaten-up eggs, and stir the whole together till they are set. Fried or toasted bread should be served round the edge of the dish.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
