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