Part 76 (1/2)

_The Third Way._

Fry toasts of manchet, and put the eggs to them being beaten and seasoned with salt, and some fryed; pour the b.u.t.ter and fryed parsley over all.

_The Fourth Way._

Take three or four pippins, cut them in round slices, and fry them with a quarter of a pound of b.u.t.ter, when the apples are fryed, pour on them six or seven eggs beaten with a little salt, and being finely fryed, dish it on a plate-dish, or dish, and strow on sugar.

_The Fifth Way._

Mix with the eggs pine-kernels, currans, and pieces of preserved lemons, being fried, roul it up like a pudding, and sprinkle it with rose-water, cinamon water, and strow on fine sugar.

_The Sixth Way._

Beat the eggs, and put to them a little cream, a little grated bread, a little preserved lemon-peel minced or grated very small, and use it as the former.

_The Seventh Way._

Take a quarter of a pound of interlarded bacon, take it from the rinde, cut it into dice-work, fry it, and being fried, put in some seven or eight beaten eggs with some salt, fry them, and serve them with some grape-verjuyce.

_The Eighth Way._

With minced bacon among the eggs fried and beaten together, or with thin slices of interlarded bacon, and fryed slices of bread.

_The Ninth way._

Made with eggs and a little cream.

_The Tenth Way._

Mince herbs small, as lettice, bugloss, or borrage, sorrel, and mallows, put currans to them, salt, and nutmeg, beat all these amongst the herbs, and fry them with sweet b.u.t.ter, and serve it with cinamon and sugar, or fried parsley only; put the eggs to it in the pan.

_The Eleventh Way._

Mince some parsley very small being short and fine picked, beat it amongst the eggs, and fry it. Or fry the parsley being grosly cut, beat the eggs, and pour it on.

_The Twelfth Way._

Mince leeks very small, beat them with the eggs and some salt, and fry them.

_The Thirteenth Way._