The accomplisht cook Part 78

_To dress Eggs in Fas.h.i.+on of a Tansie._

Take twenty yolks of eggs, and strain them on flesh days with about half a pint of gravy, on fish days with cream and milk, and salt, and four mackerooms small grated, as much bisket, some rose-water, a little sack or claret, and a quarter of a pound of sugar, put these things to them with a piece of b.u.t.ter as big as a walnut, and set them on a chafing-dish with some preserved citron or lemon grated, or cut into small pieces or little bits and some pounded pistaches; being well b.u.t.tered dish it on a plate, and brown it with a hot fire-shovel, strow on fine sugar, and stick it with preserved lemon-peel in thin slices.

_Eggs and almonds._

Take twenty eggs and strain them with half a pound of almond-paste, and almost half a pint of sack, sugar, nutmeg, and rose-water, set them on the fire, and when they be enough, dish them on a hot dish without toast, stick them with blanched and slic't almond, and wafers, sc.r.a.pe on fine sugar, and trim the dish with your finger.

_To broil Eggs._

Take an oven peel, heat it red hot, and blow off the dust, break the eggs on it, and put them into a hot oven, or brown them on the top with a red hot fire shovel; being finely broil'd, put them into a clean dish, with some gravy, a little grated nutmeg, and elder vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on them.

_To dress poached Eggs._

Take a dozen of new laid eggs, and the meat of 4 or five partridges or any roast poultrey, mince it as small as you can, and season it with a few beaten cloves, mace, and nutmeg, put them into a silver dish with a ladle full or 2 of pure mutton gravy, and 2 or three anchoves dissolved, then set it a stewing on a chafing dish of coals; being half stewed, as it boils put in the eggs one by one, and as you break them, put by most of the whites, and with one end of your egg sh.e.l.l put in the yolks round in order amongst the meat, let them stew till the eggs be enough, then put in a little grated nutmeg, and the juice of a couple of oranges, put not in the seeds, wipe the dish, and garnish it with four or 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, sc.r.a.pe 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 b.u.t.ter, 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 b.u.t.ter, and juyce of grapes mixt with ipocras, pour it on the eggs, and sc.r.a.pe 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, b.u.t.ter, white wine, and sugar, vinegar, juyce of orange, and whole cinamon; being dished run them over with beaten b.u.t.ter, the slices of an orange, and fine sc.r.a.ped sugar.

Or make sauce with beaten almonds, strained with verjuyce, sugar beaten, b.u.t.ter, 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, & set them by.

Next boil'd chesnuts and pistaches, and set them by.

Then have skirrets boil'd, peeled, and laid in batter.

Then have prawns boil'd and picked, and set by in batter also, oysters parboil'd and c.o.c.kles, eels cut in pieces being flayed, and yolks of hard eggs.

Next have green quodling stuff, mixt with bisket bread and eggs, fry them in little cakes, and set them by also.

Then have artichocks and potatoes ready to fry in batter, being boil'd and cleansed also.

Then have b.a.l.l.s of parmisan, as big as a walnut, made up and dipped in batter, and some b.a.l.l.s of almond paste.

These aforesaid being finely fryed in clarified b.u.t.ter, and muskefied, mix them in a great charger one amongst another, and make a sauce of strained grape verjuyce, or white-wine, yolks of eggs, cream, beaten b.u.t.ter, cinamon and sugar, set them in an oven to warm; the sauce being boil'd up, pour it over all, and set it again in the oven, ice it with fine sugar, and so serve it.

_Otherways._

Boil ten eggs hard, and part them in halves long ways, take out the yolks, mince them, and put to them some sweet herbs minc'd small, some boil'd currans, salt, sugar, cinamon, the yolks of two or three raw eggs, and some almond paste, (or none) mix all together, and fill again the whites, then lay them in a dish on some b.u.t.ter with the yolks downwards, or in a patty-pan, bake them, and make sauce of verjuyce & sugar, strained with the yolk of an egg and cinamon, give it a walm, and put to it some beaten b.u.t.ter; being dished, serve them with fine carved sippets, slic't orange, and sugar.

_To make a great compound Egg, as big as twenty Eggs._

Take twenty eggs, part the whites from the yolks, and strain the whites by them selves, and the yolks by themselves; then have two bladders, boil the yolks in one bladder, fast bound up as round as a ball, being boil'd hard, put it in another bladder, and the 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 b.u.t.ter, almond milk, sugar, and juyce of oranges.

_To b.u.t.ter Eggs upon toasts._

Take twenty eggs, beat them in a dish with some salt and put b.u.t.ter 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 b.u.t.ter; being finely b.u.t.tered, 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 sh.e.l.ls, then b.u.t.ter 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 b.u.t.ter, 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.