cream and milk, and salt, and four mackerooms small grated, as much bisket, some rose-water, a little sack or claret, and a quarter of a pound of sugar, put these things to them with a piece of butter as big as a walnut, and set them on a chafing-dish with some preserved citron or lemon grated, or cut into small pieces or little bits and some pounded pistaches; being well buttered dish it on a plate, and brown it with a hot fire-shovel, strow on fine sugar, and stick it with preserved lemon-peel in thin slices.
[ Eggs and almonds.]
Take twenty eggs and strain them with half a pound of almond-paste, and almost half a pint of sack, sugar, nutmeg, and rose-water, set them on the fire, and when they be enough, dish them on a hot dish without toast, stick them with blanched and slic’t almond, and wafers, scrape on fine sugar, and trim the dish with your finger.
[ To broil Eggs.]
Take an oven peel, heat it red hot, and blow off the dust, break the eggs on it, and put them into a hot oven, or brown them on the top with a red hot fire shovel; being finely broil’d, put them into a clean dish, with some gravy, a little grated nutmeg, and elder vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on them.
[ To dress poached Eggs.]
Take a dozen of new laid eggs, and the meat of 4 or five partridges or any roast poultrey, mince it as small as you can, and season it with a few beaten cloves, mace, and nutmeg, put them into a silver dish with a ladle full or 2 of pure mutton gravy, and 2 or three anchoves dissolved, then set it a stewing on a chafing dish of coals; being half stewed, as it boils put in the eggs one by one,
and as you break them, put by most of the whites, and with one end of your egg shell put in the yolks round in order amongst the meat, let them stew till the eggs be enough, then put in a little grated nutmeg, and the juice of a couple of oranges, put not in the seeds, wipe the dish, and garnish it with four or five whole onions boiled and broil’d.
[ Otherways.]
The eggs being poached, put them into a dish, strow salt on them, and grate on cheese which will give them a good relish.