_The exactest Ways for the Dressing of Eggs._
_To make Omlets divers Ways._
_The First Way._
Break six, eight, or ten eggs more or less, beat them together in a
dish, and put salt to them; then put some butter a melting in a
frying pan, and fry it more or less, according to your discretion,
only on one side or bottom.
You may sometimes make it green with juyce of spinage and sorrel
beat with the eggs, or serve it with green sauce, a little vinegar
and sugar boil'd together, and served up on a dish with the Omlet.
_The Second Way._
Take twelve eggs, and put to them some grated white bread finely
searsed, parsley minced very small, some sugar beaten fine, and fry
it well on both sides.
_The Third Way._
Fry toasts of manchet, and put the eggs to them being beaten and
seasoned with salt, and some fryed; pour the butter 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 butter, 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 butter, 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 butter 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 cucumbers 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 butter 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 butter 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 butter 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
butter, 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 butter, put into them eggs beaten with
salt, and thus make your omlet.
Or boil them in water and salt, then fry them in sweet butter, 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._
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, butter, sugar, and mustard.
_To dress hard Eggs divers ways._
_The First Way._
Put some butter into a dish, with some vinegar or verjuyce, and
salt; the butter being melted, put in two or three yolks of hard
eggs, dissolve them on the butter 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 butter
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 butter,
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 butter, 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 butter 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
buttered 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 buttered.
_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
butter 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 butter 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 butter, 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 butter, 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 butter, 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 butter 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 butter with sprigs of rosemary under,
fry them not too hard, and serve them with fried parsley on them,
vinegar, butter, 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 scraping 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, scrape 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 cocks tread, and beat them severally
the space 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 scraped into them, and so
serve them.
_To dress Eggs in Fashion of a Tansie._
Take twenty yolks of eggs, and strain them on flesh days with about
half a pint of gravy, on fish days with cream and milk, and salt,
and four mackerooms small grated, as much bisket, some rose-water,
a little sack or claret, and a quarter of a pound of sugar, put
these things to them with a piece of butter as big as a walnut, and
set them on a chafing-dish with some preserved citron or lemon
grated, or cut into small pieces or little bits and some pounded
pistaches; being well buttered dish it on a plate, and brown it with
a hot fire-shovel, strow on fine sugar, and stick it with preserved
lemon-peel in thin slices.
_Eggs and almonds._
Take twenty eggs and strain them with half a pound of almond-paste,
and almost half a pint of sack, sugar, nutmeg, and rose-water, set
them on the fire, and when they be enough, dish them on a hot dish
without toast, stick them with blanched and slic't almond, and
wafers, scrape on fine sugar, and trim the dish with your finger.
_To broil Eggs._
Take an oven peel, heat it red hot, and blow off the dust, break the
eggs on it, and put them into a hot oven, or brown them on the top
with a red hot fire shovel; being finely broil'd, put them into a
clean dish, with some gravy, a little grated nutmeg, and elder
vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on
them.
_To dress poached Eggs._
Take a dozen of new laid eggs, and the meat of 4 or five partridges
or any roast poultrey, mince it as small as you can, and season it
with a few beaten cloves, mace, and nutmeg, put them into a silver
dish with a ladle full or 2 of pure mutton gravy, and 2 or three
anchoves dissolved, then set it a stewing on a chafing dish of
coals; being half stewed, as it boils put in the eggs one by one,
and as you break them, put by most of the whites, and with one end
of your egg shell put in the yolks round in order amongst the meat,
let them stew till the eggs be enough, then put in a little grated
nutmeg, and the juice of a couple of oranges, put not in the seeds,
wipe the dish, and garnish it with four or five whole onions boiled
and broil'd.
_Otherways._
The eggs being poached, put them into a dish, strow salt on them,
and grate on cheese which will give them a good relish.
_Otherways._
Being poached and dished, strow on them a little salt, scrape on
sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon,
or orange, a little cinamon water, or fine beaten cinamon.
_Otherways to poach Eggs._
Take as many as you please, break them into a dish and put to them
some sweet butter, being melted, some salt, sugar, and a little
grated nutmeg, give them a cullet in the dish, &c.
_Otherways._
Poach them, and put green sauce to them, let them stand a while upon
the fire, then season them with salt, and a little grated nutmeg.
Or make a sauce with beaten butter, and juyce of grapes mixt with
ipocras, pour it on the eggs, and scrape on sugar.
_Otherways._
Poach them either in water, milk, wine, sack, or clear verjuyce, and
serve them with vinegar in saucers.
Or make broth for them, and serve them on fine carved sippets, make
the broth with washed currans, large mace, fair water, butter, white
wine, and sugar, vinegar, juyce of orange, and whole cinamon; being
dished run them over with beaten butter, the slices of an orange,
and fine scraped sugar.
Or make sauce with beaten almonds, strained with verjuyce, sugar
beaten, butter, and large mace, boiled and dished as the former.
Or almond milk and sugar.
_A grand farc't Dish of Eggs._
Take twenty hard eggs, being blanched, part them in halves long
ways, take out the yolks and save the whites, mince the yolks, or
stamp them amongst some march pane paste, a few sweet herbs chopt
small, & mingled amongst sugar, cinamon, and some currans well
washed, fill again the whites with this farcing, and set them by.
Then have candied oranges or lemons, filled with march-pane paste,
and sugar, and set them by also.
Then have the tops of boil'd sparagus, mix them with a batter made
of flour, salt, and fair water, & set them by.
Next boil'd chesnuts and pistaches, and set them by.
Then have skirrets boil'd, peeled, and laid in batter.
Then have prawns boil'd and picked, and set by in batter also,
oysters parboil'd and cockles, eels cut in pieces being flayed, and
yolks of hard eggs.
Next have green quodling stuff, mixt with bisket bread and eggs, fry
them in little cakes, and set them by also.
Then have artichocks and potatoes ready to fry in batter, being
boil'd and cleansed also.
Then have balls of parmisan, as big as a walnut, made up and dipped
in batter, and some balls of almond paste.
These aforesaid being finely fryed in clarified butter, and
muskefied, mix them in a great charger one amongst another, and make
a sauce of strained grape verjuyce, or white-wine, yolks of eggs,
cream, beaten butter, cinamon and sugar, set them in an oven to
warm; the sauce being boil'd up, pour it over all, and set it again
in the oven, ice it with fine sugar, and so serve it.
_Otherways._
Boil ten eggs hard, and part them in halves long ways, take out the
yolks, mince them, and put to them some sweet herbs minc'd small,
some boil'd currans, salt, sugar, cinamon, the yolks of two or three
raw eggs, and some almond paste, (or none) mix all together, and
fill again the whites, then lay them in a dish on some butter with
the yolks downwards, or in a patty-pan, bake them, and make sauce of
verjuyce & sugar, strained with the yolk of an egg and cinamon, give
it a walm, and put to it some beaten butter; being dished, serve
them with fine carved sippets, slic't orange, and sugar.
_To make a great compound Egg, as big as twenty Eggs._
Take twenty eggs, part the whites from the yolks, and strain the
whites by them selves, and the yolks by themselves; then have two
bladders, boil the yolks in one bladder, fast bound up as round as a
ball, being boil'd hard, put it in another bladder, and the whites
round about it, bind it up round like the former, and being boil'd
it will be a perfect egg. This serves for grand sallets.
Or you may add to these yolks of eggs, musk, and ambergriece,
candied pistaches, grated bisket-bread, and sugar, and to the
whites, almond-paste, musk, juyce of oranges, and beaten ginger, and
serve it with butter, almond milk, sugar, and juyce of oranges.
_To butter Eggs upon toasts._
Take twenty eggs, beat them in a dish with some salt and put butter
to them; then have two large rouls or fine manchets, cut them into
toasts, & toast them against the fire with a pound of fine sweet
butter; being finely buttered, lay the toasts in a fair clean
scowred dish, put the eggs on the toasts, and garnish the dish with
pepper and salt. Otherways, half boil them in the shells, then
butter them, and serve them on toasts, or toasts about them.
To these eggs sometimes use musk and ambergriece, and no pepper.
_Otherways._
Take twenty eggs, and strain them whites and all with a little salt;
then have a skillet with a pound of clarified butter, warm on the
fire, then fry a good thick toast of fine manchet as round as the
skillet, and an inch thick, the toast being finely fryed, put the
eggs on it into the skillet, to fry on the manchet, but not too
hard; being finely fried put it on a trencher-plate with the eggs
uppermost, and salt about the dish.
_An excellent way to butter 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 butter'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 buttered 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 butter into it,
butter 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 buttered eggs and salt.
_Otherways._
Boil herbs, as spinage, sage, sweet marjoram, and endive, butter 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 butter; 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, butter, and salt; fill your pie or pies, close
them, and bake them, being baked, liquor them with white-wine,
butter, 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 butter 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 butter, juice of orange, lemon, or grape-verjuyce, and
beaten butter.
_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
scraping 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 butter
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 butter; when they be enough, take them up and
fry half the eggs and cream in other fresh butter, 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.
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