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 Fashion._
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 shine._
Break them in a dish upon some b.u.t.ter and oyl melted or cold, strow on them a little salt, and set them on a chafing dish of coals make not the yolks too hard, and in the doing cover them, and make a sauce for them of an onion cut into round slices, and fried in sweet oyl or b.u.t.ter, then put to them verjuyce, grated nutmeg, a little salt, and so serve them.
_Eggs in Moon shine otherways._
Take the best oyl you can get, and set it over the fire on a silver dish, being very hot, break in the eggs, and before the yolks of the eggs do become very hard, take them up and dish them in a clean dish; then make the sauce of fryed onions in round slices, fryed in oyl or sweet b.u.t.ter, salt, and some grated nutmeg.
_Otherways._
Make a sirrup of rose-water, sugar, sack, or white-wine, make it in a dish and break the yolks of the eggs as whole as you can, put them in the boiling sirrup with some ambergriece, turn them and keep them one from the other, make them hard, and serve them in a little dish with sugar and cinamon.
_Otherways._
Take a quarter of a pound of good fresh b.u.t.ter, balm it on the bottom of a fine clean dish, then break some eight or ten eggs upon it, sprinkle them with a little salt, and set them on a soft fire till the whites and yolks be pretty clear and stiff, but not too hard, serve them hot, and put on them the juyce of oranges and lemons.
Or before you break them put to the b.u.t.ter sprigs of rosemary, juyce of orange, and sugar; being baked on the embers, serve them with sugar and beaten cinamon, and in place of orange, verjuyce.
_Eggs otherways._
Fry them whole in clarified b.u.t.ter with sprigs of rosemary under, fry them not too hard, and serve them with fried parsley on them, vinegar, b.u.t.ter, and pepper.
_To dress Eggs in the Spanish Fashion, called, wivos me quidos._
Take twenty eggs fresh and new and strain them with a quarter of a pint of sack, claret, or white-wine, a quarter of sugar, some grated nutmeg, and salt; beat them together with the juyce of an orange, and put to them a little musk (or none) set them over the fire, and stir them continually till they be a little thick, (but not too much) serve them with sc.r.a.ping sugar being put in a clean warm dish, on fine toasts of manchet soaked in juyce of orange and sugar, or in claret, sugar, or white-wine, and shake the eggs with orange, comfits, or muskedines red and white.
_To dress Eggs in the Portugal Fashion._
Strain the yolks of twenty eggs, and beat them very well in a dish, put to them some musk and rose-water made of fine sugar, boil"d thick in a clean skillet, put in the eggs, and stew them on a soft fire; being finely stewed, dish them on a French plate in a clean dish, sc.r.a.pe on sugar, and trim the dish with your finger.
_Otherways._
Take twenty yolks of eggs, or as many whites, put them severally into two dishes, take out the c.o.c.ks tread, and beat them severally the s.p.a.ce of an hour; then have a sirrup made in two several skillets, with half a pound a piece of double refined sugar, and a little musk and ambergriece bound up close in a fine rag, set them a stewing on a soft fire till they be enough on both sides, then dish them on a silver plate, and shake them with preserved pistaches, muskedines white and red, and green citron slic"t.
Put into the whites the juyce of spinage to make them green.
_To dress Eggs called in French _A-la-Hugenotte_, or, the Protestant-way._
Break twenty eggs, beat them together, and put to them the pure gravy of a leg of mutton or the gravy of roast beef, stir and beat them well together over a chafing-dish of coals with a little salt, add to them also juyce of orange and lemon, or grape verjuyce; then put in some mushrooms well boil"d and seasoned. Observe as soon as your eggs are well mixed with the gravy and the other ingredients, then take them off from the fire, keeping them covered a while, then serve them with some grated nutmeg over them.
Sometimes to make them the more pleasing and toothsome, strow some powdered ambergriece, and fine loaf sugar sc.r.a.ped into them, and so serve them.