_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 fashion._
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._
Take ten eggs, and beat them in a dish with a penny manchet grated, a pint of cream, some beaten cloves mace, boil"d currans, some rose-water, salt, and sugar; beat all together, and fry it either in a whole form of a tansie, or by spoonfuls in little cakes, being finely fried, serve them on a plate with juyce of orange and sc.r.a.ping sugar.
_Other Fricase or Quelque shose._
Take twenty eggs, and strain them with a quart of cream, some nutmeg, salt, rose-water, and a little sugar, then have sweet b.u.t.ter in a clean frying-pan, and put in some pieces of pippins cut as thick as a half crown piece round the apple being cored; when they are finely fried, put in half the eggs, fry them a little, and then pour on the rest or other half, fry it at two times, stir the last, dish the first on a plate, and put the other on it with juyce of orange and sugar.
_Other Fricase of Eggs._
Beat a dozen of eggs with cream, sugar, nutmeg, mace, and rose-water, then have two or three pippins or other good apples, cut in round slices through core and all, put them in a frying-pan, and fry them with sweet b.u.t.ter; when they be enough, take them up and fry half the eggs and cream in other fresh b.u.t.ter, stir it like a tansie, and being enough put it out into a dish, put in the other half of the eggs and cream, lay the apples round the pan, and the other eggs fried before, uppermost; being finely fried, dish it on a plate, and put to it the juyce of an orange and sugar.
SECTION XXII.
_The best Ways for the Dressing of Artichocks._
_To stew Artichocks._
The artichocks being boil"d, take out the core, and take off all the leaves, cut the bottoms into quarters splitting them in the middle; then have a flat stewing-pan or dish with manchet toasts in it, lay the artichocks on them, then the marrow of two bones, five or six large maces, half a pound of preserved plumbs, with the sirrup, verjuyce, and sugar; if the sirrup do not make them sweet enough, let all these stew together 2 hours, if you stew them in a dish, serve them up in it, not stirring them, only laying on some preserves which are fresh, as barberries, and such like, sippet it, and serve it up.
Instead of preserved, if you have none, stew ordinary plumbs which will be cheaper, and do nigh as well.
_To fry Artichocks._
Boil and sever all from the bottoms, then slice them in the midst, quarter them, dip them in batter, and fry them in b.u.t.ter. For the sauce take verjuyce, b.u.t.ter, and sugar, with the juyce of an orange, lay marrow on them, garnish them with oranges, and serve them up.
_To fry young Artichocks otherways._
Take young artichocks or suckets, pare off all the outside as you pare an apple, and boil them tender, then take them up, and split them through the midst, do not take out the core, but lay the split side downward on a dry cloth to drain out the water; then mix a little flour with two or three yolks of eggs, beaten ginger, nutmeg & verjuyce, make it into batter and roul them well in it, then get some clarified b.u.t.ter, make it hot and fry them in it till they be brown. Make sauce with yolks of eggs, verjuyce or white-wine, cinamon, ginger, sugar, and a good piece of b.u.t.ter, keep it stirring upon the fire till it be thick, then dish them on white-bread toasts, put the caudle on them, and serve them up.
SECTION XXIII.
_Shewing the best way of making Diet for the Sick._
_To make a Broth for a Sick body._
Take a leg of veal, and set it a boiling in a gallon of fair water, sc.u.m it clean, and when you have so done put in three quarters of a pound of currans, half a pound of prunes, a handful of borrage, as much mint, and as much harts-tongue; let them seeth together till all the strength be sodden out of the flesh, then strain it as clean as you can. If you think the party be in any heat, put in violet leaves and succory.
_To stew a c.o.c.k against a Consumption._