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

a little cinamon-water, or without. _Otherways._ Dress them with claret, white-wine, sack, or juyce of oranges, nutmeg, fine sugar, & a little salt, beat them well together in a fine clean dish, with carved sippets, and candied pistaches stuck in them. _Eggs buttered in the Polonian fashion._ Take twelve eggs, and beat them in a dish, then have steeped bread in gravy or broth, beat them together in a mortar, with some salt, and put it to the eggs, then put a little preserv'd lemon peel into it, either small shred or cut into slices, put some butter into it, butter them as the former, and serve them on fine sippets. Or with cream, eggs, salt, preserved lemon-peels grated or in slices. Or grated cheese in buttered eggs and salt. _Otherways._ Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the eggs amongst them with some salt, and grated nutmeg. Or dress them with sugar, orange juyce, salt, beaten cinamon, and grated nutmeg, strain the eggs with the juyce of oranges, and let the juyce serve instead of butter; being well soaked, put some more juyce over them and sugar. _To make minced Pies of Eggs according to these forms._ Boil them hard, then mince them and mix them with cinamon, raw currans, carraway-seed, sugar, and dates, minced lemon peel, verjuyce, rose-water, butter, and salt; fill your pie or pies, close them, and bake them, being baked, liquor them with white-wine, butter, and sugar, and ice them. _Eggs or Quelque shose._ Break forty eggs, and beat them together with some salt, fry them at four times, half, or but of one side; before you take them out of the pan, make a composition or compound of hard eggs, and sweet herbs minced, some boil'd currans, beaten cinamon, almond-paste, sugar, and juyce of orange, strow all over these omlets, roul them up like a wafer, and so of the rest, put them in a dish with some white-wine, sugar, and juyce of lemon; then warm and ice them in an oven, with beaten butter and fine sugar. _Otherways._ Set on