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

whites round about it, bind it up round like the former, and being boil'd it will be a perfect egg. This serves for grand sallets. Or you may add to these yolks of eggs, musk, and ambergriece, candied pistaches, grated bisket-bread, and sugar, and to the whites, almond-paste, musk, juyce of oranges, and beaten ginger, and serve it with butter, almond milk, sugar, and juyce of oranges. _To butter Eggs upon toasts._ Take twenty eggs, beat them in a dish with some salt and put butter to them; then have two large rouls or fine manchets, cut them into toasts, & toast them against the fire with a pound of fine sweet butter; being finely buttered, lay the toasts in a fair clean scowred dish, put the eggs on the toasts, and garnish the dish with pepper and salt. Otherways, half boil them in the shells, then butter them, and serve them on toasts, or toasts about them. To these eggs sometimes use musk and ambergriece, and no pepper. _Otherways._ Take twenty eggs, and strain them whites and all with a little salt; then have a skillet with a pound of clarified butter, warm on the fire, then fry a good thick toast of fine manchet as round as the skillet, and an inch thick, the toast being finely fryed, put the eggs on it into the skillet, to fry on the manchet, but not too hard; being finely fried put it on a trencher-plate with the eggs uppermost, and salt about the dish. _An excellent way to butter Eggs._ Take twenty yolks of new laid or fresh eggs, put them into a dish with as many spoonfuls of jelly, or mutton gravy without fat, put to it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel either grated or cut into thin slices or very little bits, with some salt, and four spoonfuls of rose-water, stir them together on the coals, and being butter'd dish them, put some musk on them with some fine sugar; you may as well eat these eggs cold as hot, with