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

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,