Boil six eggs for five minutes, lay them in cold water, peel them carefully, dredge them lightly with flour, beat one egg light, dip the hard eggs in, roll them in bread crumbs, seasoned with pepper, salt, and grated nutmeg; cover them well with this, and let them stand some time to dry--fry them in boiling lard, and serve them up with any kind of rich, well seasoned gravy, and garnish with crisped parsley.
SAUCES.
FISH SAUCE, TO KEEP A YEAR.
Chop twenty-four anchovies, bones and all, two shallots, a handful of scraped horse radish, four blades of mace, one quart of white wine, one pint of anchovy liquor, one pint of claret, twelve cloves, and twelve pepper corns; boil them together till reduced to a quart, then strain it off into a bottle for use Two spoonsful will be sufficient for a pound of butter.
SAUCE FOR WILD FOWL.
Take a gill of claret, with as much water, some grated bread, three heads of shallots, a little whole pepper, mace, grated nutmeg, and salt; let them stew over the fire, then beat it up with butter, and put it under the wild fowl, which being a little roasted, will afford gravy to mix with this sauce.