Boil them hard, then mince them and mix them with cinamon, raw currans, carraway-seed, sugar, and dates,
minced lemon peel, verjuyce, rose-water, butter, and salt; fill your pie or pies, close them, and bake them, being baked, liquor them with white-wine, butter, and sugar, and ice them.
[ Eggs or Quelque shose.]
Break forty eggs, and beat them together with some salt, fry them at four times, half, or but of one side; before you take them out of the pan, make a composition or compound of hard eggs, and sweet herbs minced, some boil’d currans, beaten cinamon, almond-paste, sugar, and juyce of orange, strow all over these omlets, roul them up like a wafer, and so of the rest, put them in a dish with some white-wine, sugar, and juyce of lemon; then warm and ice them in an oven, with beaten butter and fine sugar.
[ Otherways.]
Set on a skillet, either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beaten together with salt, and some sweet herbs chopped, run them through a cullender into the boiling liquor, or put them in by spoonfuls or all together; being not too hard boil’d, take them up and dish them with beaten butter, juice of orange, lemon, or grape-verjuyce, and beaten butter.