ards
round the dish; fry some sippets and lay round them. Garnish your dish
with crisp parsley.

This is proper for a side-dish in lent or any other time.

80. _To make a white Fricassy of_ EGGS.

Take ten or twelve eggs, boil them hard and pill them, put them in a
stew-pan with a little white gravy; take the yolks of two or three
eggs, beat them very well, and put to them two or three spoonfuls of
cream, a spoonful of white wine, a little juice of lemon, shred
parsley, and salt to your taste; shake altogether over the stove till
it be as thick as cream, but don't let it boil; take your eggs and lay
one part whole on the dish, the rest cut in halves and quarters, and
lay them round your dish; you must not cut them till you lay them on
the dish. Garnish your dish with sippets, and serve it up.

81. _To stew_ EGGS _in_ GRAVY.

Take a little gravy, pour it into a little pewter dish, and set it over
a stove, when it is hot break in as many eggs as will cover the dish
bottom, keep pouring the gravy over them with a spoon 'till they are
white at the top, when they are enough strow over them a little salt;
fry some square sippets of bread in butter, prick them with the small
ends upward, and serve them up.

82. _How to Collar a_ PIECE _of_ BEEF _to eat Cold_.

Take a flank of beef or pale-board, which you can get, bone them and
take off the inner skin; nick your beef about an inch distance, but
mind you don't cut thro' the skin of the outside; then take two ounces
of saltpetre, and beat it small, and take a large handful of common
salt and mix them together, first sprinkling your beef over with a
little water, and lay it in an earthen dish, then strinkle over your
salt, so let it stand, four or five days, then take a pretty large
quantity of all sorts of mild sweet herbs, pick and shred them very
small, take some bacon and cut it in long pieces the thickness of your
finger, then take your beef and lay one layer of bacon in every nick;
and another of the greens; when you have done season your beef with a
little beat mace, pepper, salt and nutmeg; you may add a little neat's
tongue, and an anchovy in some of the nicks; so roll it up tight, bind
it in a cloth with coarse inkle round it, put it into a large stew-pot
and cover it with water; let the beef lie with the end downwards, put
to the pickle that was in the beef when it lay in salt, set it in a
slow oven all the night, then take it out and bind it tight, and t