The exactest Ways for the Dressing of Eggs.
To make Omlets divers Ways.
The First Way.
Break six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some butter a melting in a frying pan, and fry it more or less, according to your discretion, only on one side or bottom. You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boil’d together, and served up on a dish with the Omlet.
The Second Way.
Take twelve eggs, and put to them some grated white bread finely searsed, parsley minced very small, some sugar beaten fine, and fry it well on both sides.
The Third Way.
Fry toasts of manchet, and put the eggs to them being beaten and seasoned with salt, and some fryed; pour the butter and fryed parsley over all.
The Fourth Way.
Take three or four pippins, cut them in round slices, and fry them with a quarter of a pound of butter, when the apples are fryed, pour on them six or seven eggs beaten with a little salt, and being finely fryed, dish it on a plate-dish, or dish, and strow on sugar.
The Fifth Way.
Mix with the eggs pine-kernels, currans, and pieces of preserved lemons, being fried, roul it up like a pudding, and sprinkle it with rose-water, cinamon water, and strow on fine sugar.
The Sixth Way.
Beat the eggs, and put to them a little cream, a little grated bread, a little preserved lemon-peel minced or grated very small, and use it as the former.
The Seventh Way.
Take a quarter of a pound of interlarded bacon, take it from the rinde, cut it into dice-work, fry it, and being fried, put in some seven or eight beaten eggs with some salt, fry them, and serve them with some grape-verjuyce.
The Eighth Way.
With minced bacon among the eggs fried and beaten together, or with thin slices of interlarded bacon, and fryed slices of bread.
The Ninth way.
Made with eggs and a little cream.
The Tenth Way.
Mince herbs small, as lettice, bugloss, or borrage, sorrel, and mallows, put currans to them, salt, and nutmeg, beat all these amongst the herbs, and fry them with sweet butter, and serve it with cinamon and sugar, or fried parsley only; put the eggs to it in the pan.
The Eleventh Way.
Mince some parsley very small being short and fine picked, beat it amongst the eggs, and fry it. Or fry the parsley being grosly cut, beat the eggs, and pour it on.
The Twelfth Way.
Mince leeks very small, beat them with the eggs and some salt, and fry them.
The Thirteenth Way.
Take endive that is very white, cut it grosly, fry it with nutmeg, and put the eggs to it, or boil it being fried, and serve it with sugar.
The Fourteenth Way.
Slice cheese very thin, beat it with the eggs, and a little salt, then melt some butter in the pan, and fry it.
The Fifteenth Way.
Take six or eight eggs, beat them with salt, and make a stuffing, with some pine kernels, currans, sweet herbs, some minced fresh fish, or some of the milts of carps that have been fried or boiled in good liquor, and some mushrooms half boiled and sliced; mingle all together with some yolks or whites of eggs raw, and fill up great cucumbers therewith being cored, fill them up with the foresaid farsing, pare them, and bake them in a dish, or stew them between two deep basons or deep dishes; put some butter to them, some strong broth of fish, or fair water, some verjuyce or vinegar, and some grated nutmeg, and serve them on a dish with sippets.
The Sixteenth Way, according to the Turkish Mode.
Take the flesh of a hinder part of a hare, or any other venison and mince it small with a little fat bacon, some pistaches or pine-apple kernels, almonds, Spanish or hazle nuts peeled, Spanish chesnuts or French chesnuts roasted and peeled, or some crusts of bread cut in slices, and rosted like unto chesnuts; season this minced stuff with salt, spices, and some sweet herbs; if the flesh be raw, add thereunto butter and marrow, or good sweet suet minced small and melted in a skillet, pour it into the seasoned meat that is minced, and fry it, then melt some butter in a skillet or pan, and make an omlet thereof.
When it is half fried, put to the minced meat, and take the omlet out of the frying-pan with a skimmer, break it not, and put it in a dish that the minced meat may appear uppermost, put some gravy on the minced meat, and some grated nutmeg, stick some sippets of fryed manchet on it, and slices of lemon. Roast meat is the best for this purpose.
The Seventeenth Way.
Take the kidneys of a loin of veal after it hath been well roasted, mince it together with its fat, and season it with salt, spices, and some time, or other sweet herbs, add thereunto some fried bread, some boil’d mushrooms or some pistaches, make an omlet, and being half fried, put the minced meat on it. Fry them well together, and serve it up with some grated nutmeg and sugar.
The Eighteenth Way.
Take a carp or some other fish, bone it very well, and add to it some milts of carps, season them with pepper and salt, or with other spices; add some mushrooms, and mince them all together, put to them some apple-kernels, some currans, and preserved lemons in pieces shred very small: fry them in a frying-pan or tart-pan, with some butter, and being fryed make an omlet. Being half fried, put the fried fish on it, and dish them on a plate, rowl it round, cut it at both ends, and spread them abroad, grate some sugar on it, and sprinkle on rose-water.
The Nineteenth Way.
Mince all kind of sweet herbs, and the yolks of hard eggs together, some currans, and some mushrooms half boil’d, being all minced cover them over, fry them as the former, and strow sugar and cinamon on it.
The Twentieth Way.
Take young and tender sparagus, break or cut them in small pieces, and half fry them brown in butter, put into them eggs beaten with salt, and thus make your omlet. Or boil them in water and salt, then fry them in sweet butter, put the eggs to them, and make an omlet, dish it, and put a drop or two of vinegar, or verjuyce on it. Sometimes take mushrooms, being stewed make an omlet, and sprinkle it with the broth of the mushrooms, and grated nutmeg.
The one and Twentieth Way.
Slice some apples and onions, fry them, but not too much, and beat some six or eight eggs with some salt, put them to the apples and onions, and make an omlet, being fried, make sauce with vinegar or grape-verjuyce, butter, sugar, and mustard.
To dress hard Eggs divers ways.
The First Way.
Put some butter into a dish, with some vinegar or verjuyce, and salt; the butter being melted, put in two or three yolks of hard eggs, dissolve them on the butter and verjuice for the sauce; then have hard eggs, part them in halves or quarters, lay them in the sauce, and grate some nutmeg over them, or the crust of white-bread.
The Second Way.
Fry some parsley, some minced leeks, and young onions, when you have fried them pour them into a dish, season them with salt and pepper, and put to them hard eggs cut in halves, put some mustard to them, and dish the eggs, mix the sauce well together, and pour it hot on the eggs.
The Third Way.
The eggs being boil’d hard, cut them in two, or fry them in butter with flour and milk or wine; being fried, put them in a dish, put to them salt, vinegar, and juyce of lemon, make a sweet sauce for it with some sugar, juyce of lemon, and beaten cinamon.
The Fourth Way.
Cut hard eggs in twain, and season them with a white sauce made in a frying-pan with the yolks of raw eggs; verjuyce and white-wine dissolved together, and some salt, a few spices, and some sweet herbs, and pour this sauce over the eggs.
The Fifth Way in the Portugal Fashion.
Fry some parsley small minced, some onions or leeks in fresh butter, being half fried, put into them hard eggs cut into rounds, a handful of mushrooms well picked, washed and slic’t, and salt, fry all together, and being almost fried, put some vinegar to them, dish them, and grate nutmeg on them, sippet them, and on the sippets slic’t lemons.
The Sixth Way.
Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley, chervil & tyme, being well picked and washed mince them very small, and season them with cloves, pepper, salt, minced mushrooms, and some grated cheese, put to them some grated nutmeg, crusts of manchet, some currans, pine-kernels, and yolks of hard eggs in quarters, mingle all together, fill the whites, and stew them in a dish, strow over the stuff being fryed with some butter, pour the fried farce over the whites being dished, and grate some nutmeg, and crusts of manchet. Or fry sorrel, and put it over the eggs.
To butter a Dish of Eggs.
Take twenty eggs more or less, whites and yolks as you please, break them into a silver dish, with some salt, and set them on a quick charcoal fire, stir them with a silver spoon, and being finely buttered put to them the juyce of three or four oranges, sugar, grated nutmeg, and sometimes beaten cinamon, being thus drest, strain them at the first, or afterward being buttered.
To make a Bisk of Eggs.
Take a good big dish, lay a lay of slices of cheese between two lays of toasted cheat bread, put on them some clear mutton broth, green or dry pease broth, or any other clear pottage that is seasoned with butter and salt, cast on some chopped parsley grosly minced, and upon that some poached eggs.
Or dress this dish whole or in pieces, lay between some carps, milts fried, boil’d, or stewed, as you do oysters, stewed and fried gudgeons, smelts, or oysters, some fried and stewed capers, mushrooms, and such like junkets. Sometimes you may use currans, boil’d or stewed prunes, and put to the foresaid mixture, with some whole cloves, nutmegs, mace, ginger, some white-wine, verjuyce, or green sauce, some grated nutmeg over all, and some carved lemon.
Eggs in Moon shine.
Break them in a dish upon some butter and oyl melted or cold, strow on them a little salt, and set them on a chafing dish of coals make not the yolks too hard, and in the doing cover them, and make a sauce for them of an onion cut into round slices, and fried in sweet oyl or butter, then put to them verjuyce, grated nutmeg, a little salt, and so serve them.
Eggs in Moon shine otherways.
Take the best oyl you can get, and set it over the fire on a silver dish, being very hot, break in the eggs, and before the yolks of the eggs do become very hard, take them up and dish them in a clean dish; then make the sauce of fryed onions in round slices, fryed in oyl or sweet butter, salt, and some grated nutmeg.
Otherways. Make a sirrup of rose-water, sugar, sack, or white-wine, make it in a dish and break the yolks of the eggs as whole as you can, put them in the boiling sirrup with some ambergriece, turn them and keep them one from the other, make them hard, and serve them in a little dish with sugar and cinamon.
Otherways. Take a quarter of a pound of good fresh butter, balm it on the bottom of a fine clean dish, then break some eight or ten eggs upon it, sprinkle them with a little salt, and set them on a soft fire till the whites and yolks be pretty clear and stiff, but not too hard, serve them hot, and put on them the juyce of oranges and lemons. Or before you break them put to the butter sprigs of rosemary, juyce of orange, and sugar; being baked on the embers, serve them with sugar and beaten cinamon, and in place of orange, verjuyce.
Fry them whole in clarified butter with sprigs of rosemary under, fry them not too hard, and serve them with fried parsley on them, vinegar, butter, and pepper.
To dress Eggs in the Spanish Fashion
Take twenty eggs fresh and new and strain them with a quarter of a pint of sack, claret, or white-wine, a quarter of sugar, some grated nutmeg, and salt; beat them together with the juyce of an orange, and put to them a little musk (or none) set them over the fire, and stir them continually till they be a little thick, (but not too much) serve them with scraping sugar being put in a clean warm dish, on fine toasts of manchet soaked in juyce of orange and sugar, or in claret, sugar, or white-wine, and shake the eggs with orange, comfits, or muskedines red and white.
To dress Eggs in the Portugal Fashion.
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.
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 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. 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, fair water, butter, white wine, and sugar, vinegar, juyce of orange, and whole cinamon; being dished run them over with beaten butter, the slices of an orange, and fine scraped sugar.
Or make sauce with beaten almonds, strained with verjuyce, sugar beaten, butter, and large mace, boiled and dished as the former. Or almond milk and sugar.
A grand farc’t Dish of Eggs.
Take twenty hard eggs, being blanched, part them in halves long ways, take out the yolks and save the whites, mince the yolks, or stamp them amongst some march pane paste, a few sweet herbs chopt small, & mingled amongst sugar, cinamon, and some currans well washed, fill again the whites with this farcing, and set them by. Then have candied oranges or lemons, filled with march-pane paste, and sugar, and set them by also.
Then have the tops of boil’d sparagus, mix them with a batter made of flour, salt, and fair water, & set them by. Next boil’d chesnuts and pistaches, and set them by. Then have skirrets boil’d, peeled, and laid in batter. Then have prawns boil’d and picked, and set by in batter also, oysters parboil’d and cockles, eels cut in pieces being flayed, and yolks of hard eggs.
Next have green quodling stuff, mixt with bisket bread and eggs, fry them in little cakes, and set them by also. Then have artichocks and potatoes ready to fry in batter, being boil’d and cleansed also. Then have balls of parmisan, as big as a walnut, made up and dipped in batter, and some balls of almond paste.
These aforesaid being finely fryed in clarified butter, and muskefied, mix them in a great charger one amongst another, and make a sauce of strained grape verjuyce, or white-wine, yolks of eggs, cream, beaten butter, cinamon and sugar, set them in an oven to warm; the sauce being boil’d up, pour it over all, and set it again in the oven, ice it with fine sugar, and so serve it.
Boil ten eggs hard, and part them in halves long ways, take out the yolks, mince them, and put to them some sweet herbs minc’d small, some boil’d currans, salt, sugar, cinamon, the yolks of two or three raw eggs, and some almond paste, (or none) mix all together, and fill again the whites, then lay them in a dish on some butter with the yolks downwards, or in a patty-pan, bake them, and make sauce of verjuyce & sugar, strained with the yolk of an egg and cinamon, give it a walm, and put to it some beaten butter; being dished, serve them with fine carved sippets, slic’t orange, and sugar.
To make a great compound Egg, as big as twenty Eggs.
Take twenty eggs, part the whites from the yolks, and strain the whites by them selves, and the yolks by themselves; then have two bladders, boil the yolks in one bladder, fast bound up as round as a ball, being boil’d hard, put it in another bladder, and the whites round about it, bind it up round like the former, and being boil’d it will be a perfect egg. This serves for grand sallets. Or you may add to these yolks of eggs, musk, and ambergriece, candied pistaches, grated bisket-bread, and sugar, and to the whites, almond-paste, musk, juyce of oranges, and beaten ginger, and serve it with butter, almond milk, sugar, and juyce of oranges.
To butter Eggs upon toasts.
Take twenty eggs, beat them in a dish with some salt and put butter to them; then have two large rouls or fine manchets, cut them into toasts, & toast them against the fire with a pound of fine sweet butter; being finely buttered, lay the toasts in a fair clean scowred dish, put the eggs on the toasts, and garnish the dish with pepper and salt. Otherways, half boil them in the shells, then butter them, and serve them on toasts, or toasts about them. To these eggs sometimes use musk and ambergriece, and no pepper.
Otherways. Take twenty eggs, and strain them whites and all with a little salt; then have a skillet with a pound of clarified butter, warm on the fire, then fry a good thick toast of fine manchet as round as the skillet, and an inch thick, the toast being finely fryed, put the eggs on it into the skillet, to fry on the manchet, but not too hard; being finely fried put it on a trencher-plate with the eggs uppermost, and salt about the dish.
An excellent way to butter Eggs.
Take twenty yolks of new laid or fresh eggs, put them into a dish with as many spoonfuls of jelly, or mutton gravy without fat, put to it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel either grated or cut into thin slices or very little bits, with some salt, and four spoonfuls of rose-water, stir them together on the coals, and being butter’d dish them, put some musk on them with some fine sugar; you may as well eat these eggs cold as hot, with a little cinamon-water, or without.
Otherways. Dress them with claret, white-wine, sack, or juyce of oranges, nutmeg, fine sugar, & a little salt, beat them well 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.
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.
Blanch Manchet in a frying-Pan.
Take six eggs, a quart of cream, a penny manchet grated, nutmeg grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it up like a pudding, and fry it as you fry a tansie; being fryed turn it out on a plate, quarter it, and put on the juyce of an orange and sugar.
Quelque shose otherways.
Take ten eggs, and beat them in a dish with a penny manchet grated, a pint of cream, some beaten cloves mace, boil’d currans, some rose-water, salt, and sugar; beat all together, and fry it either in a whole form of a tansie, or by spoonfuls in little cakes, being finely fried, serve them on a plate with juyce of orange and scraping sugar.
Other Fricase or Quelque shose.
Take twenty eggs, and strain them with a quart of cream, some nutmeg, salt, rose-water, and a little sugar, then have sweet butter in a clean frying-pan, and put in some pieces of pippins cut as thick as a half crown piece round the apple being cored; when they are finely fried, put in half the eggs, fry them a little, and then pour on the rest or other half, fry it at two times, stir the last, dish the first on a plate, and put the other on it with juyce of orange and sugar.
Other Fricase of Eggs.
Beat a dozen of eggs with cream, sugar, nutmeg, mace, and rose-water, then have two or three pippins or other good apples, cut in round slices through core and all, put them in a frying-pan, and fry them with sweet butter; when they be enough, take them up and fry half the eggs and cream in other fresh butter, stir it like a tansie, and being enough put it out into a dish, put in the other half of the eggs and cream, lay the apples round the pan, and the other eggs fried before, uppermost; being finely fried, dish it on a plate, and put to it the juyce of an orange and sugar.