[ Otherways.]
Being poached and dished, strow on them a little salt, scrape on sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon, or orange, a little cinamon water, or fine beaten cinamon.
[ Otherways to poach Eggs.]
Take as many as you please, break them into a dish and put to them some sweet butter, being melted, some salt, sugar, and a little grated nutmeg, give them a cullet in the dish, &c.
[ Otherways.]
Poach them, and put green sauce to them, let them stand a while upon the fire, then season them with salt, and a little grated nutmeg.
Or make a sauce with beaten butter, and juyce of grapes mixt with ipocras, pour it on the eggs, and scrape on sugar.
[ Otherways.]
Poach them either in water, milk, wine, sack, or clear verjuyce, and serve them with vinegar in saucers.
Or make broth for them, and serve them on fine carved sippets, make the broth with washed currans, large mace,