h, dish them on a hot dish
without toast, stick them with blanched and slic't almond, and
wafers, scrape on fine sugar, and trim the dish with your finger.

_To broil Eggs._

Take an oven peel, heat it red hot, and blow off the dust, break the
eggs on it, and put them into a hot oven, or brown them on the top
with a red hot fire shovel; being finely broil'd, put them into a
clean dish, with some gravy, a little grated nutmeg, and elder
vinegar; or pepper, vinegar, juyce of orange, and grated nutmeg on
them.

_To dress poached Eggs._

Take a dozen of new laid eggs, and the meat of 4 or five partridges
or any roast poultrey, mince it as small as you can, and season it
with a few beaten cloves, mace, and nutmeg, put them into a silver
dish with a ladle full or 2 of pure mutton gravy, and 2 or three
anchoves dissolved, then set it a stewing on a chafing dish of
coals; being half stewed, as it boils put in the eggs one by one,
and as you break them, put by most of the whites, and with one end
of your egg shell put in the yolks round in order amongst the meat,
let them stew till the eggs be enough, then put in a little grated
nutmeg, and the juice of a couple of oranges, put not in the seeds,
wipe the dish, and garnish it with four or five whole onions boiled
and broil'd.

_Otherways._

The eggs being poached, put them into a dish, strow salt on them,
and grate on cheese which will give them a good relish.

_Otherways._

Being poached and dished, strow on them a little salt, scrape on
sugar, and sprinkle them with rose-water, verjuyce, juyce of lemon,
or orange, a little cinamon water, or fine beaten cinamon.

_Otherways to poach Eggs._

Take as many as you please, break them into a dish and put to them
some sweet butter, being melted, some salt, sugar, and a little
grated nutmeg, give them a cullet in the dish, &c.

_Otherways._

Poach them, and put green sauce to them, let them stand a while upon
the fire, then season them with salt, and a little grated nutmeg.

Or make a sauce with beaten butter, and juyce of grapes mixt with
ipocras, pour it on the eggs, and scrape on sugar.

_Otherways._

Poach them either in water, milk, wine, sack, or clear verjuyce, and
serve them with vinegar in saucers.

Or make broth for them, and serve them on fine carved sippets, make
the broth with washed currans, large mace, fair water, butter, white
wine, and sugar, vinegar, juyce of orange, a