together in a fine clean dish, with carved sippets, and candied pistaches stuck in them.
[ Eggs buttered in the Polonian fashion.]
Take twelve eggs, and beat them in a dish, then have steeped bread in gravy or broth, beat them together in a mortar, with some salt, and put it to the eggs, then put a little preserv’d lemon peel into it, either small shred or cut into slices, put some butter into it, butter them as the former, and serve them on fine sippets.
Or with cream, eggs, salt, preserved lemon-peels grated or in slices.
Or grated cheese in buttered eggs and salt.
[ Otherways.]
Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the eggs amongst them with some salt, and grated nutmeg.
Or dress them with sugar, orange juyce, salt, beaten cinamon, and grated nutmeg, strain the eggs with the juyce of oranges, and let the juyce serve instead of butter; being well soaked, put some more juyce over them and sugar.
[ To make minced Pies of Eggs according to these forms.]
