great compound Egg, as big as twenty Eggs._

Take twenty eggs, part the whites from the yolks, and strain the
whites by them selves, and the yolks by themselves; then have two
bladders, boil the yolks in one bladder, fast bound up as round as a
ball, being boil'd hard, put it in another bladder, and the whites
round about it, bind it up round like the former, and being boil'd
it will be a perfect egg. This serves for grand sallets.

Or you may add to these yolks of eggs, musk, and ambergriece,
candied pistaches, grated bisket-bread, and sugar, and to the
whites, almond-paste, musk, juyce of oranges, and beaten ginger, and
serve it with butter, almond milk, sugar, and juyce of oranges.

_To butter Eggs upon toasts._

Take twenty eggs, beat them in a dish with some salt and put butter
to them; then have two large rouls or fine manchets, cut them into
toasts, & toast them against the fire with a pound of fine sweet
butter; being finely buttered, lay the toasts in a fair clean
scowred dish, put the eggs on the toasts, and garnish the dish with
pepper and salt. Otherways, half boil them in the shells, then
butter them, and serve them on toasts, or toasts about them.

To these eggs sometimes use musk and ambergriece, and no pepper.

_Otherways._

Take twenty eggs, and strain them whites and all with a little salt;
then have a skillet with a pound of clarified butter, warm on the
fire, then fry a good thick toast of fine manchet as round as the
skillet, and an inch thick, the toast being finely fryed, put the
eggs on it into the skillet, to fry on the manchet, but not too
hard; being finely fried put it on a trencher-plate with the eggs
uppermost, and salt about the dish.

_An excellent way to butter Eggs._

Take twenty yolks of new laid or fresh eggs, put them into a dish
with as many spoonfuls of jelly, or mutton gravy without fat, put to
it a quarter of a pound of sugar, 2 ounces of preserved lemon-peel
either grated or cut into thin slices or very little bits, with some
salt, and four spoonfuls of rose-water, stir them together on the
coals, and being butter'd dish them, put some musk on them with some
fine sugar; you may as well eat these eggs cold as hot, with a
little cinamon-water, or without.

_Otherways._

Dress them with claret, white-wine, sack, or juyce of oranges,
nutmeg, fine sugar, & a little salt, beat them well together in a
fine clean dish, with carved sippets, and candied pista