and rose-water made of fine sugar, boil'd
thick in a clean skillet, put in the eggs, and stew them on a soft
fire; being finely stewed, dish them on a French plate in a clean
dish, scrape on sugar, and trim the dish with your finger.

_Otherways._

Take twenty yolks of eggs, or as many whites, put them severally
into two dishes, take out the cocks tread, and beat them severally
the space of an hour; then have a sirrup made in two several
skillets, with half a pound a piece of double refined sugar, and a
little musk and ambergriece bound up close in a fine rag, set them a
stewing on a soft fire till they be enough on both sides, then dish
them on a silver plate, and shake them with preserved pistaches,
muskedines white and red, and green citron slic't.

Put into the whites the juyce of spinage to make them green.

_To dress Eggs called in French _A-la-Hugenotte_,
or, the Protestant-way._

Break twenty eggs, beat them together, and put to them the pure
gravy of a leg of mutton or the gravy of roast beef, stir and beat
them well together over a chafing-dish of coals with a little salt,
add to them also juyce of orange and lemon, or grape verjuyce; then
put in some mushrooms well boil'd and seasoned. Observe as soon as
your eggs are well mixed with the gravy and the other ingredients,
then take them off from the fire, keeping them covered a while, then
serve them with some grated nutmeg over them.

Sometimes to make them the more pleasing and toothsome, strow some
powdered ambergriece, and fine loaf sugar scraped into them, and so
serve them.

_To dress Eggs in Fashion 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 butter 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 buttered 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 enoug