The Yolks may be fry'd to garnish the Dish.
Second Way of preparing of Eggs.
Boil your Eggs hard as before, and cut the Whites likewise as directed in
the above Receipt, and then prepare some Gravy, a bunch of sweet Herbs, a
little Salt, some Lemon Peel, some _Jamaica_ Pepper beaten small, an Onion
shred small, and let these stew together till it is sufficiently season'd;
after which, strain it off, and put in the Eggs to heat them thoroughly,
and then thicken the whole with burnt Butter.
Third Way of preparing of Eggs.
Break some Eggs, beat them well, and season them with Salt and some
_Jamaica_ Pepper finely powder'd, then make some Butter very hot in a Pan,
and pour in the Mixture to fry, till it is hard enough to hold together;
then it must be taken out, and cut into several Pieces, and served with the
same Sauce directed in the foregoing Receipt.
Fourth Way of dressing of Eggs.
Take the Hearts of two or three Cabbage-Lettuces, a little Sorrel, Parsley,
Cherville, and a large Mushroom, put them in Water over the Fire till they
are tender, then chop them together very small with some Yolks of hard
Eggs, and season the whole with Salt, Pepper, or Nutmeg; and when the Mass
is well mixt together, put them in paste, making them into small flat
Puffs, and fry them.
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