[ To dress a dish of Collops and Egg the best way for service.]
Take fine young and well coloured bacon of the ribs, the quantity of two pound, cut it into thine slices and lay them in a clean dish, toste them before the fire fine and crisp; then poche the eggs in a fair scrowred skillet white and fine, dish them on a dish and plate, and lay on the colops, some upon them, and some round the dish.
[ To broil Bacon on Paper.]
Make the fashion of two dripping-pans of two sheets of white paper, then take two pound of fine interlarded bacon, pare off the top, and cut the bacon into slices as thin as a card, lay them on the papers, then put them on a gridiron, and broil them on the embers.
[ To broil Brawn.]
Cut a Collar into six or seven slices round the Collar, and lay it on a plate in the oven, being broil’d serve it with juyce of orange, pepper, gravy, and beaten butter.
[ To fry Eggs.]
Take fifteen eggs and beat them in a dish, then have interlarded bacon cut into square bits like dice, and fry them with chopped onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and sweet herbs chopped small, (or no herbs nor spice) being fried, serve them on a clean dish, with sugar and juyce of orange.
[ To fry an Egg as round as a Ball.]
Take a broad frying posnet, or deep frying pan, and three pints of clarified butter or sweet suet, heat it as hot as you do for fritters; then take a stick and stir it till it