Take sweet herbs, as purslain, lettice, burrage, sorrel, parsley, chervel, and time, being well picked and washed mince them very small, and season them with cloves, pep∣per, salt, minced mushrooms, and some grated cheese, put them to some grated nutmeg, crusts of manchet, some cur∣rans, pine-kernels, and yolks of hard eggs in quarters, mingle altogether, fill the whites and stew them in a dish, strow over the stuff being fried with some butter, pour the fried force over the whites being dished, and grate some nutmeg, and crusts of manchet.
Or fry sorrel and put it over the eggs.