This may be diversify'd, by adding some sweet Herbs
chop'd small to the Mixture, before it is put into Paste.
Fifth Way of dressing of Eggs.
Beat as many Eggs as you think convenient, and at the same time squeeze the
Juice of an Orange among them; being well beaten, season them with a little
Salt, then take a Stew-Pan, and if it is a Fast-day, put some Butter into
it and pour in your Eggs, keeping them stirring continually over the Fire
till they are enough, then pour them into a Plate upon Sippets. But on
Flesh-days, instead of Butter use strong Gravy, or on Fish-days some
Mushroom-Gravy may be used instead of Butter, or with it.
Sixth Way of ordering of Eggs.
Boil Eggs till they are hard, peel them, and cut them lengthways, then
quarter each half, and dip the several quarters in Batter, made of Flower,
Eggs and Milk; fry them then in Butter very hot, over a quick Fire, and lay
them a while before the Fire to drain. In the mean while prepare for them
the following Sauce of burnt or brown Butter, seasoned with Sweet-herbs,
Salt, Pepper, Nutmeg, and a little Elder-Vinegar, with some Mushrooms
stew'd and hash'd; and garnish your Dish, or Plate, with fry'd Bread,
Parsley, and fry'd Mushrooms.
These are a few out of many Receipts, which the above Gentleman gave me,
and may serve as Directions for many others; for by what I can find, all
the others depend upon the same Principles.
Pages:
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39