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

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