_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._
Take endive that is very white, cut it grosly, fry it with nutmeg, and put the eggs to it, or boil it being fried, and serve it with sugar.
_The Fourteenth Way._
Slice cheese very thin, beat it with the eggs, and a little salt, then melt some b.u.t.ter in the pan, and fry it.
_The Fifteenth Way._
Take six or eight eggs, beat them with salt, and make a stuffing, with some pine kernels, currans, sweet herbs, some minced fresh fish, or some of the milts of carps that have been fried or boiled in good liquor, and some mushrooms half boiled and sliced; mingle all together with some yolks or whites of eggs raw, and fill up great cuc.u.mbers therewith being cored, fill them up with the foresaid farsing, pare them, and bake them in a dish, or stew them between two deep basons or deep dishes; put some b.u.t.ter to them, some strong broth of fish, or fair water, some verjuyce or vinegar, and some grated nutmeg, and serve them on a dish with sippets.
_The Sixteenth Way, according to the Turkish Mode._
Take the flesh of a hinder part of a hare, or any other venison and mince it small with a little fat bacon, some pistaches or pine-apple kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or French chesnuts roasted and peeled, or some crusts of bread cut in slices, and rosted like unto chesnuts; season this minced stuff with salt, spices, and some sweet herbs; if the flesh be raw, add thereunto b.u.t.ter and marrow, or good sweet suet minced small and melted in a skillet, pour it into the seasoned meat that is minced, and fry it, then melt some b.u.t.ter in a skillet or pan, and make an omlet thereof; when it is half fried, put to the minced meat, and take the omlet out of the frying-pan with a skimmer, break it not, and put it in a dish that the minced meat may appear uppermost, put some gravy on the minced meat, and some grated nutmeg, stick some sippets of fryed manchet on it, and slices of lemon. Roast meat is the best for this purpose.
_The Seventeenth Way._
Take the kidneys of a loin of veal after it hath been well roasted, mince it together with its fat, and season it with salt, spices, and some time, or other sweet herbs, add thereunto some fried bread, some boil"d mushrooms or some pistaches, make an omlet, and being half fried, put the minced meat on it.
Fry them well together, and serve it up with some grated nutmeg and sugar.
_The Eighteenth Way._
Take a carp or some other fish, bone it very well, and add to it some milts of carps, season them with pepper and salt, or with other spices; add some mushrooms, and mince them all together, put to them some apple-kernels, some currans, and preserved lemons in pieces shred very small: fry them in a frying-pan or tart-pan, with some b.u.t.ter, and being fryed make an omlet. Being half fried, put the fried fish on it, and dish them on a plate, rowl it round, cut it at both ends, and spread them abroad, grate some sugar on it, and sprinkle on rose-water.
_The Nineteenth Way._
Mince all kind of sweet herbs, and the yolks of hard eggs together, some currans, and some mushrooms half boil"d, being all minced cover them over, fry them as the former, and strow sugar and cinamon on it.
_The Twentieth Way._
Take young and tender sparagus, break or cut them in small pieces, and half fry them brown in b.u.t.ter, put into them eggs beaten with salt, and thus make your omlet.
Or boil them in water and salt, then fry them in sweet b.u.t.ter, put the eggs to them, and make an omlet, dish it, and put a drop or two of vinegar, or verjuyce on it.
Sometimes take mushrooms, being stewed make an omlet, and sprinkle it with the broth of the mushrooms, and grated nutmeg.
_The one and Twentieth Way._