Boil the eggs hard, and cut them in small pieces: then put them to melted butter.
Buttered Eggs.
Beat four or five eggs, yelk and white together: put a quarter of a pound of butter in a bason and then put that in boiling water; stir it till melted: then pour that butter and the eggs into a saucepan. Keep a bason in your hand: just hold the saucepan in the other over a slow part of the fire, shaking it one way; as it begins to warm, pour it into a bason, and back; then hold it again over the fire, stirring it constantly in the saucepan, and pouring it into the bason, more perfectly to mix the egg and butter, until they shall be hot without boiling.
Serve on toasted bread; or in a bason to eat with salt fish or red herrings.
Onion Sauce.
Peel, and boil onions tender: squeeze the water from them; then chop, and add butter that has been melted rich and smooth as before, but with a little good milk instead of water: boil up once, and serve for boiled rabbits, partridges, scrag, or knuckle of veal; or roast mutton.
Oyster Sauce.
Save the liquor in opening, and boil with the beards, a bit of mace, and lemonpeel. Mean time throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter, mixed with a little milk, as will make sauce enough; a little flour being previously rubbed with it.
Set them over the fire, stir all the time; and when the butter has boiled once or twice, take them off, and keep the saucepan near, but not on the fire; for if done too much, the oysters will be hard. Squeeze a little lemonjuice, and serve.
If for company, a little cream is a great improvement. Observe the oysters will thin the sauce, and put butter accordingly.