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.

Eggs buttered in the Polonian Fashion.

TAke twelve eggs and beat them in a dish, then have steeped bread in gravy or broath, beat them together in a mortar, with some salt, and put it to the eggs, then put a little preserved 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 sip∣pers.

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

Or grated cheese in buttered eggs and salt.

Otherwayes.

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 ci∣namon,

and grated nutmeg, strain the eggs with the juyce of oranges, and so butter them without butter; be∣ing well buttered, put some more juyce over them and sugar.