219 Stuffed eggs

• 6–8 eggs
• ⅛ lb butter
• parsley
• 2–3

Boil 6 to 8 eggs until hard. Drop them into cold water and cut them in half lengthwise with a very sharp knife, being careful not to spoil or damage the shells. Remove the eggs from the shells and chop them fine. Melt 1 spoon butter in a saucepa