nd preserved lemons in pieces
shred very small: fry them in a frying-pan or tart-pan, with some
butter, and being fryed make an omlet. Being half fried, put the
fried fish on it, and dish them on a plate, rowl it round, cut it at
both ends, and spread them abroad, grate some sugar on it, and
sprinkle on rose-water.

_The Nineteenth Way._

Mince all kind of sweet herbs, and the yolks of hard eggs together,
some currans, and some mushrooms half boil'd, being all minced cover
them over, fry them as the former, and strow sugar and cinamon
on it.

_The Twentieth Way._

Take young and tender sparagus, break or cut them in small pieces,
and half fry them brown in butter, put into them eggs beaten with
salt, and thus make your omlet.

Or boil them in water and salt, then fry them in sweet butter, put
the eggs to them, and make an omlet, dish it, and put a drop or two
of vinegar, or verjuyce on it.

Sometimes take mushrooms, being stewed make an omlet, and sprinkle
it with the broth of the mushrooms, and grated nutmeg.

_The one and Twentieth Way._

Slice some apples and onions, fry them, but not too much, and beat
some six or eight eggs with some salt, put them to the apples and
onions, and make an omlet, being fried, make sauce with vinegar or
grape-verjuyce, butter, sugar, and mustard.

_To dress hard Eggs divers ways._

_The First Way._

Put some butter into a dish, with some vinegar or verjuyce, and
salt; the butter being melted, put in two or three yolks of hard
eggs, dissolve them on the butter and verjuice for the sauce; then
have hard eggs, part them in halves or quarters, lay them in the
sauce, and grate some nutmeg over them, or the crust of white-bread.

_The Second Way._

Fry some parsley, some minced leeks, and young onions, when you have
fried them pour them into a dish, season them with salt and pepper,
and put to them hard eggs cut in halves, put some mustard to them,
and dish the eggs, mix the sauce well together, and pour it hot on
the eggs.

_The Third Way._

The eggs being boil'd hard, cut them in two, or fry them in butter
with flour and milk or wine; being fried, put them in a dish, put to
them salt, vinegar, and juyce of lemon, make a sweet sauce for it
with some sugar, juyce of lemon, and beaten cinamon.

_The Fourth Way._

Cut hard eggs in twain, and season them with a white sauce made in a
frying-pan with the yolks of raw eggs; verjuyce and white-win