Otherwayes 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.
The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
About this Item
- Title
- The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
- Author
- May, Robert, b. 1588.
- Publication
- London :: Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill,
- 1660.
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- Subject terms
- Cookery, English
- Link to this Item
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http://name.umdl.umich.edu/A88977.0001.001
- Cite this Item
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"The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88977.0001.001. University of Michigan Library Digital Collections. Accessed June 14, 2024.
Pages
Page 426
Otherwayes.
Poach them, and put green sauce to them, let them stand a while upon the fire, then season them with salt, and a lit∣tle grated nutmeg.
Or make a sauce with beaten butter, and juyce of grapes mixt with ipocrass, pour it on the eggs, and scrape on sugar.
Otherwayes.
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, and whole cinamon; being dished run them over with beaten butter, the slices of an orange, and fine scra∣ping sugar.
Or make sauce with beaten almonds, strained with ver∣juyce, sugar, beaten, butter, and large mace, boild and dished as the former.
Or almond milk and sugar.