ches stuck in
them.

_Eggs buttered in the Polonian fashion._

Take twelve eggs, and beat them in a dish, then have steeped bread
in gravy or broth, beat them together in a mortar, with some salt,
and put it to the eggs, then put a little preserv'd lemon peel into
it, either small shred or cut into slices, put some butter into it,
butter them as the former, and serve them on fine sippets.

Or with cream, eggs, salt, preserved lemon-peels grated or in
slices.

Or grated cheese in buttered eggs and salt.

_Otherways._

Boil herbs, as spinage, sage, sweet marjoram, and endive, butter the
eggs amongst them with some salt, and grated nutmeg.

Or dress them with sugar, orange juyce, salt, beaten cinamon, and
grated nutmeg, strain the eggs with the juyce of oranges, and let
the juyce serve instead of butter; being well soaked, put some more
juyce over them and sugar.

_To make minced Pies of Eggs according to these forms._

Boil them hard, then mince them and mix them with cinamon, raw
currans, carraway-seed, sugar, and dates, minced lemon peel,
verjuyce, rose-water, butter, and salt; fill your pie or pies, close
them, and bake them, being baked, liquor them with white-wine,
butter, and sugar, and ice them.

_Eggs or Quelque shose._

Break forty eggs, and beat them together with some salt, fry them at
four times, half, or but of one side; before you take them out of
the pan, make a composition or compound of hard eggs, and sweet
herbs minced, some boil'd currans, beaten cinamon, almond-paste,
sugar, and juyce of orange, strow all over these omlets, roul them
up like a wafer, and so of the rest, put them in a dish with some
white-wine, sugar, and juyce of lemon; then warm and ice them in an
oven, with beaten butter and fine sugar.

_Otherways._

Set on a skillet, either full of milk, wine, water, verjuyce, or
sack, make the liquor boil, then have twenty eggs beaten together
with salt, and some sweet herbs chopped, run them through a
cullender into the boiling liquor, or put them in by spoonfuls or
all together; being not too hard boil'd, take them up and dish them
with beaten butter, juice of orange, lemon, or grape-verjuyce, and
beaten butter.

_Blanch Manchet in a frying-Pan._

Take six eggs, a quart of cream, a penny manchet grated, nutmeg
grated, two spoonfuls of rose-water, and 2 ounces of sugar, beat it
up like a pudding, and fry it as you fry a tansie; being fryed turn
it ou