or serve it with green sauce, a little vinegar
and sugar boil'd together, and served up on a dish with the Omlet.

_The Second Way._

Take twelve eggs, and put to them some grated white bread finely
searsed, parsley minced very small, some sugar beaten fine, and fry
it well on both sides.

_The Third Way._

Fry toasts of manchet, and put the eggs to them being beaten and
seasoned with salt, and some fryed; pour the butter and fryed
parsley over all.

_The Fourth Way._

Take three or four pippins, cut them in round slices, and fry them
with a quarter of a pound of butter, when the apples are fryed, pour
on them six or seven eggs beaten with a little salt, and being
finely fryed, dish it on a plate-dish, or dish, and strow on sugar.

_The Fifth Way._

Mix with the eggs pine-kernels, currans, and pieces of preserved
lemons, being fried, roul it up like a pudding, and sprinkle it with
rose-water, cinamon water, and strow on fine sugar.

_The Sixth Way._

Beat the eggs, and put to them a little cream, a little grated
bread, a little preserved lemon-peel minced or grated very small,
and use it as the former.

_The Seventh Way._

Take a quarter of a pound of interlarded bacon, take it from the
rinde, cut it into dice-work, fry it, and being fried, put in some
seven or eight beaten eggs with some salt, fry them, and serve them
with some grape-verjuyce.

_The Eighth Way._

With minced bacon among the eggs fried and beaten together, or with
thin slices of interlarded bacon, and fryed slices of bread.

_The Ninth way._

Made with eggs and a little cream.

_The Tenth Way._

Mince herbs small, as lettice, bugloss, or borrage, sorrel, and
mallows, put currans to them, salt, and nutmeg, beat all these
amongst the herbs, and fry them with sweet butter, and serve it with
cinamon and sugar, or fried parsley only; put the eggs to it in the
pan.

_The Eleventh Way._

Mince some parsley very small being short and fine picked, beat it
amongst the eggs, and fry it. Or fry the parsley being grosly cut,
beat the eggs, and pour it on.

_The Twelfth Way._

Mince leeks very small, beat them with the eggs and some salt, and
fry them.

_The Thirteenth Way._

Take endive that is very white, cut it grosly, fry it with nutmeg,
and put the eggs to it, or boil it being fried, and serve it with
sugar.

_The Fourteenth Way._

Slice cheese very thin, beat it with th