Egg and Anchovy Toast

Remove the shell from four cold hard boiled eggs and chop them; put a saucepan
over the fire with one ounce of butter, one teaspoonful of cornmeal blended
smooth in a little milk, one teaspoonful each of anchovy sauce and vinegar, a seasoning
of pepper and salt, and one pint of milk; stir over the fire until boiling, and then
put in the chopped eggs, stirring them well in. Toast three rounds of bread, butter,
and spread the mixture over, and serve hot.