Part 77 (1/2)

Slice some apples and onions, fry them, but not too much, and beat some six or eight eggs with some salt, put them to the apples and onions, and make an omlet, being fried, make sauce with vinegar or grape-verjuyce, b.u.t.ter, sugar, and mustard.

_To dress hard Eggs divers ways._

_The First Way._

Put some b.u.t.ter into a dish, with some vinegar or verjuyce, and salt; the b.u.t.ter being melted, put in two or three yolks of hard eggs, dissolve them on the b.u.t.ter and verjuice for the sauce; then have hard eggs, part them in halves or quarters, lay them in the sauce, and grate some nutmeg over them, or the crust of white-bread.

_The Second Way._

Fry some parsley, some minced leeks, and young onions, when you have fried them pour them into a dish, season them with salt and pepper, and put to them hard eggs cut in halves, put some mustard to them, and dish the eggs, mix the sauce well together, and pour it hot on the eggs.

_The Third Way._

The eggs being boil'd hard, cut them in two, or fry them in b.u.t.ter with flour and milk or wine; being fried, put them in a dish, put to them salt, vinegar, and juyce of lemon, make a sweet sauce for it with some sugar, juyce of lemon, and beaten cinamon.

_The Fourth Way._

Cut hard eggs in twain, and season them with a white sauce made in a frying-pan with the yolks of raw eggs; verjuyce and white-wine dissolved together, and some salt, a few spices, and some sweet herbs, and pour this sauce over the eggs.

_The Fifth Way in the Portugal Fas.h.i.+on._

Fry some parsley small minced, some onions or leeks in fresh b.u.t.ter, being half fried, put into them hard eggs cut into rounds, a handful of mushrooms well picked, washed and slic't, and salt, fry all together, and being almost fried, put some vinegar to them, dish them, and grate nutmeg on them, sippet them, and on the sippets slic't lemons.

_The Sixth Way._

Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley, chervil & tyme, being well picked and washed mince them very small, and season them with cloves, pepper, salt, minced mushrooms, and some grated cheese, put to them some grated nutmeg, crusts of manchet, some currans, pine-kernels, and yolks of hard eggs in quarters, mingle all together, fill the whites, and stew them in a dish, strow over the stuff being fryed with some b.u.t.ter, pour the fried farce over the whites being dished, and grate some nutmeg, and crusts of manchet.

Or fry sorrel, and put it over the eggs.

_To b.u.t.ter a Dish of Eggs._

Take twenty eggs more or less, whites and yolks as you please, break them into a silver dish, with some salt, and set them on a quick charcoal fire, stir them with a silver spoon, and being finely b.u.t.tered put to them the juyce of three or four oranges, sugar, grated nutmeg, and sometimes beaten cinamon, being thus drest, strain them at the first, or afterward being b.u.t.tered.

_To make a Bisk of Eggs._

Take a good big dish, lay a lay of slices of cheese between two lays of toasted cheat bread, put on them some clear mutton broth, green or dry pease broth, or any other clear pottage that is seasoned with b.u.t.ter and salt, cast on some chopped parsley grosly minced, and upon that some poached eggs.

Or dress this dish whole or in pieces, lay between some carps, milts fried, boil'd, or stewed, as you do oysters, stewed and fried gudgeons, smelts, or oysters, some fried and stewed capers, mushrooms, and such like junkets.

Sometimes you may use currans, boil'd or stewed prunes, and put to the foresaid mixture, with some whole cloves, nutmegs, mace, ginger, some white-wine, verjuyce, or green sauce, some grated nutmeg over all, and some carved lemon.

_Eggs in Moon s.h.i.+ne._