e
dissolved together, and some salt, a few spices, and some sweet
herbs, and pour this sauce over the eggs.

_The Fifth Way in the Portugal Fashion._

Fry some parsley small minced, some onions or leeks in fresh butter,
being half fried, put into them hard eggs cut into rounds, a handful
of mushrooms well picked, washed and slic't, and salt, fry all
together, and being almost fried, put some vinegar to them, dish
them, and grate nutmeg on them, sippet them, and on the sippets
slic't lemons.

_The Sixth Way._

Take sweet herbs, as purslain, lettice, borrage, sorrel, parsley,
chervil & tyme, being well picked and washed mince them very small,
and season them with cloves, pepper, salt, minced mushrooms, and
some grated cheese, put to them some grated nutmeg, crusts of
manchet, some currans, pine-kernels, and yolks of hard eggs in
quarters, mingle all together, fill the whites, and stew them in a
dish, strow over the stuff being fryed with some butter, pour the
fried farce over the whites being dished, and grate some nutmeg, and
crusts of manchet.

Or fry sorrel, and put it over the eggs.

_To butter a Dish of Eggs._

Take twenty eggs more or less, whites and yolks as you please, break
them into a silver dish, with some salt, and set them on a quick
charcoal fire, stir them with a silver spoon, and being finely
buttered put to them the juyce of three or four oranges, sugar,
grated nutmeg, and sometimes beaten cinamon, being thus drest,
strain them at the first, or afterward being buttered.

_To make a Bisk of Eggs._

Take a good big dish, lay a lay of slices of cheese between two lays
of toasted cheat bread, put on them some clear mutton broth, green
or dry pease broth, or any other clear pottage that is seasoned with
butter and salt, cast on some chopped parsley grosly minced, and
upon that some poached eggs.

Or dress this dish whole or in pieces, lay between some carps, milts
fried, boil'd, or stewed, as you do oysters, stewed and fried
gudgeons, smelts, or oysters, some fried and stewed capers,
mushrooms, and such like junkets.

Sometimes you may use currans, boil'd or stewed prunes, and put to
the foresaid mixture, with some whole cloves, nutmegs, mace, ginger,
some white-wine, verjuyce, or green sauce, some grated nutmeg over
all, and some carved lemon.

_Eggs in Moon shine._

Break them in a dish upon some butter and oyl melted or cold, strow
on them a little salt, and set them