The accomplisht cook: or, The art & mystery of cookery

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