Part 79 (1/2)

_An excellent way to b.u.t.ter Eggs._

Take twenty yolks of new laid or fresh eggs, put them into a dish with as many spoonfuls of jelly, or mutton gravy without fat, put to it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel either grated or cut into thin slices or very little bits, with some salt, and four spoonfuls of rose-water, stir them together on the coals, and being b.u.t.ter'd dish them, put some musk on them with some fine sugar; you may as well eat these eggs cold as hot, with a little cinamon-water, or without.

_Otherways._

Dress them with claret, white-wine, sack, or juyce of oranges, nutmeg, fine sugar, & a little salt, beat them well together in a fine clean dish, with carved sippets, and candied pistaches stuck in them.

_Eggs b.u.t.tered in the Polonian fas.h.i.+on._

Take twelve eggs, and beat them in a dish, then have steeped bread in gravy or broth, beat them together in a mortar, with some salt, and put it to the eggs, then put a little preserv'd lemon peel into it, either small shred or cut into slices, put some b.u.t.ter into it, b.u.t.ter them as the former, and serve them on fine sippets.

Or with cream, eggs, salt, preserved lemon-peels grated or in slices.

Or grated cheese in b.u.t.tered eggs and salt.

_Otherways._

Boil herbs, as spinage, sage, sweet marjoram, and endive, b.u.t.ter the eggs amongst them with some salt, and grated nutmeg.

Or dress them with sugar, orange juyce, salt, beaten cinamon, and grated nutmeg, strain the eggs with the juyce of oranges, and let the juyce serve instead of b.u.t.ter; being well soaked, put some more juyce over them and sugar.

_To make minced Pies of Eggs according to these forms._

Boil them hard, then mince them and mix them with cinamon, raw currans, carraway-seed, sugar, and dates, minced lemon peel, verjuyce, rose-water, b.u.t.ter, and salt; fill your pie or pies, close them, and bake them, being baked, liquor them with white-wine, b.u.t.ter, and sugar, and ice them.

_Eggs or Quelque shose._

Break forty eggs, and beat them together with some salt, fry them at four times, half, or but of one side; before you take them out of the pan, make a composition or compound of hard eggs, and sweet herbs minced, some boil'd currans, beaten cinamon, almond-paste, sugar, and juyce of orange, strow all over these omlets, roul them up like a wafer, and so of the rest, put them in a dish with some white-wine, sugar, and juyce of lemon; then warm and ice them in an oven, with beaten b.u.t.ter and fine sugar.

_Otherways._

Set on a skillet, either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beaten together with salt, and some sweet herbs chopped, run them through a cullender into the boiling liquor, or put them in by spoonfuls or all together; being not too hard boil'd, take them up and dish them with beaten b.u.t.ter, juice of orange, lemon, or grape-verjuyce, and beaten b.u.t.ter.

_Blanch Manchet in a frying-Pan._

Take six eggs, a quart of cream, a penny manchet grated, nutmeg grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it up like a pudding, and fry it as you fry a tansie; being fryed turn it out on a plate, quarter it, and put on the juyce of an orange and sugar.

_Quelque shose otherways._