[ 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.