Spring Dish, page 37

Take a piece of ham on the bone and boil well. Take out and cool a few minutes. Take the rind off, slice and pepper; then take the stock, put in a flat pan, have it boiling and break eggs in it. Cook quick and cover so as to prevent turning and have them in good shape. Serve them on the same plate, a slice of ham and egg. Makes a nice dinner dish for spring.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.