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

a skillet, either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beaten together with salt, and some sweet herbs chopped, run them through a cullender into the boiling liquor, or put them in by spoonfuls or all together; being not too hard boil'd, take them up and dish them with beaten butter, juice of orange, lemon, or grape-verjuyce, and beaten butter. _Blanch Manchet in a frying-Pan._ Take six eggs, a quart of cream, a penny manchet grated, nutmeg grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it up like a pudding, and fry it as you fry a tansie; being fryed turn it out on a plate, quarter it, and put on the juyce of an orange and sugar. _Quelque shose otherways._ Take ten eggs, and beat them in a dish with a penny manchet grated, a pint of cream, some beaten cloves mace, boil'd currans, some rose-water, salt, and sugar; beat all together, and fry it either in a whole form of a tansie, or by spoonfuls in little cakes, being finely fried, serve them on a plate with juyce of orange and scraping sugar. _Other Fricase or Quelque shose._ Take twenty eggs, and strain them with a quart of cream, some nutmeg, salt, rose-water, and a little sugar, then have sweet butter in a clean frying-pan, and put in some pieces of pippins cut as thick as a half crown piece round the apple being cored; when they are finely fried, put in half the eggs, fry them a little, and then pour on the rest or other half, fry it at two times, stir the last, dish the first on a plate, and put the other on it with juyce of orange and sugar. _Other Fricase of Eggs._ Beat a dozen of eggs with cream, sugar, nutmeg, mace, and rose-water, then have two or three pippins or other good apples, cut in round slices through core and all, put them in a frying-pan, and fry them with sweet butter; when they be enough, take them up