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.

Section 21.

The exactest way for the Dressing of Eggs.

To make Omlets divers wayes.

The first way.

BReak six, eight, or ten eggs more or less, beat them together in a dish, and put salt to them; then put some butter a melting in a frying-pan, and fry it more or less according to your descretion, onely on one side or bottom.

You may sometimes make it green with juyce of spinage and sorrel beat with the eggs, or serve it with green sauce, a little vinegar and sugar boild together, and served up in a dish with the omlet.

The second way.

TAke twelve eggs, and put to them some grated white bread finely searsed, parsley minced very small, some sugar beaten fine, and fry it well on both sides.

The third way.

FRy toasts of manchet, and put the eggs to them being beaten and seasoned with salt, and some fryed; pour the butter and fryed parsley over all.

The fourth way.

TAke three or four pippins, cut them in round slices and fry them with a quarter of a pound of butter, when the apples are fryed, pour on them six or seven eggs beat∣en with a little salt, and being finely fryed dish it on a plate∣dish, or dish, and strow on sugar.

The fifth way.

MIx with the eggs pine-kernels, currans, and pieces of preserved lemons; being fryed roul it up like a pud∣ding, and sprinkle it with rose-water, cinamon-water, and strow on fine sugar.

The sixth way.

BEat the eggs, and put to them a little cream, a little grated bread, a little preserved lemon-peel, minced or grated very small, and use it as the former.

The seventh way.

TAke a quarter of a pound of interlarded bacon, take it from the rinde, cut it into dice-work, fry it, and being fryed put in some seven or eight beaten eggs with some salt, fry them, and serve them with some grape ver∣juyce.

The eighth way.

WIth minced bacon among the eggs fryed and beat∣en together, or with thin slices of interlarded bacon, and fryed slices of bread.

The ninth way.

MAde with eggs and a little cream.

The tenth way.

MInce herbs small, as lettice, bugloss, or burridge, sor∣rel, and mallows, put currans to them, salt, and nutmeg, beat all these amongst the herbs, and fry them with swet butter, and serve it with cinamon and sugar, or fryed parsley onely, put the eggs to it in the pan.

The eleventh way.

MInce some parsley very small being short and fine picked, beat it amongst the eggs, and fry it. Or fry the parsley being grosly cut, beat the eggs and pour it on, &c.

The twelfth way.

MInce leeks very small, beat them with the eggs and some salt, and fry them.

The thirteenth way.

TAke endive that is very white, cut it grosly, fry it with nutmeg, and put the eggs to it, or boil it being fryed, and serve it with sugar.

The fourteenth way.

SLice cheese very thin, beat it with the eggs, and a little salt, then melt some butter in the pan and fry it.

The fifteenth way.

Take six or eight eggs, beat them with salt, and make a stuffing with some pine-kernels, currans, sweet herbs, some minced fresh fish, or some of the milts of carps that have been fryed or boiled in good liquor, and some mushrooms half boild and slic't; mingle altogether with some yolks or whites of eggs raw, and fill up great cowcumbers there∣with being coared, fill them up with the foresaid forcing, pare them, and bake them in a dish, or stew them between two deep basons, or deep dishes; put some butter to them, some strong broth of fish, or fair water, some verjuyce or vinegar, and some grated nutmeg, and serve them on a dish with sippets.

The sixteenth way according to the Turkish mode.

Take the flesh of a hinder part of a hare, or any other venison, and mince it small with a little fat bacon, some pistaches or pine-apple-kernels, almonds, Spanish or hazel nuts peeled, Spanish chesnuts or French chesnuts roasted and peeled, or som crusts of bread cut in slices and toast∣ed like unto chesnuts; season this minced stuff with salt; spices, and some sweet herbs, if the flesh be raw adde there∣unto butter and marrow, or good sweet suet minced small and melted in a skillet, pour it into the seasoned meat that is minced and fry it; then melt some butter in a skillet or pan, and make an omlet thereof, when it is half fryed put to the minced meat, and take the omlet out of the frying-pan with a skimmer, break it not, and put it in a dish that the minced meat may appear uppermost, put some gravy on the minced meat, and some grated nutmeg, stick some sippets of fryed manchet on it, and slices of lemon. Roast-meat is the best for this purpose.

The seventeenth way.

Take the kidneys of a loin of veal after it hath been well roasted, mince it together with its fat, and season it with salt, spices, and some time or other sweet herbs, adde there∣unto

some fryed bread, some boild mushrooms or some pi∣staches, make an omlet, and being half fryed put the min∣ced meat on it.

Fry them well together, and serve it up with some grated nutmeg and sugar.

The eighteenth way.

TAke a carp or some other fish, bone it very well, and adde to it some milts of carps, season them with pep∣per and salt, or with other spices, adde some mushrooms, and mince them altogether, put to them some apple ker∣nels, some currans, and preserved lemons in pieces shred very small; fry them in a frying-pan or tart pan, with some butter, and being fried make an omlet. Being half fried, put the fried fish on it, and dish them on a plate, roul it round, cut it at both ends, and spread them abroad, grate some sugar on it, and sprinkle on rose-water.

The nineteenth way.

MInce all kinde of sweet herbs, and the yolks of hard eggs together, some currans, and some mushrooms half boild, being all minced cover them over, fry them as the former, and strow sugar and cinamon on it.

The twentieth way.

TAke young and tender sparagus, break or cut them into small pieces, and half fry them brown in butter, put into them eggs beaten with salt and thus make your omlet.

Or boil them in water and salt, then fry them in sweet butter, put the eggs to them and make an omlet, dish it, and put a drop or two of vinegar or verjuyce on it.

Sometimes take mushrooms, being stewed make an om∣let,

and sprinkle it with the broth of the mushrooms, and grated nutmeg.

The one and twentieth way.

SLice some apples and onions, fry them, but not too much, and beat some six or eight eggs with some salt, put them to the apples and onions, and make an omlet; being fried, make sauce with vinegar or grape verjuyce, but∣ter, sugar, and mustard.

To dress hard Eggs divers wayes.

The first way.

PUt some butter into a dish, with some vinegar or ver∣juyce, and salt; the butter being melted, put in two or three yolks of hard eggs, dissolve them in the butter and verjuyce for the sauce; then have hard eggs, part them in halves or quarters, lay them in the sauce, and grate some nutmeg over them, or the crust of white bread.

The second way.

Fry some parsley, some minced leeks, and young onions, when you have fried them pour them into a dish, season them with salt and pepper, and put to them hard eggs cut in halves, put some mustard to them, and dish the eggs, mix the sauce well together, and pour it hot on the eggs.

The third way.

The eggs being boild hard, cut them in two, or fry them in butter, with flour and milk or wine; being fried, put them in a dish, put to them salt, vinegar, and juyce of le∣mon, make a sweet sauce for it with some sugar, juyce of lemon, and beaten cinamon.

The fourth way.

Cut hard eggs in twain, and season them with a white

sauce made in a frying-pan with the yolks of raw eggs, ver∣juyce, and white wine dissolved together, and some salt, a few spices, and some sweet herbs, and pour this sauce over the eggs.

The fifth way in the Portugal Fashion.

Fry some parsley small minced, some onions or leeks in fresh butter, being half fried, put into them hard eggs cut into rounds, a handful of mushrooms well picked, washed and slic't, and salt; fry all together, and being almost fryed, put some vinegar to them, dish them, and grate nutmeg on them, sippet them, and on the sippets slic't lemons.

The sixth way.

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.

To butter a Dish of Eggs.

TAke twenty eggs more or less, whites and yolks as you please, break them into a silver dish, with some salt, and set them on a quick charcoal fire, stir them with a sil∣ver spoon, and being finely buttered put to them the juyce of three or four oranges, sugar, grated nutmeg, and some∣times beaten cinamon; being thus drest, strain them at the first, or afterward being buttered.

To make a Bisk of Eggs.

TAke a good big dish, lay a lay of slices of cheese be∣tween two layes of toasted cheat bread, put on them some clear mutton broth, green or dry pease broth, or any other clear pottage that is seasoned with butter and salt, cast on some chopped parsley grosly minced, and upon that some poached eggs.

Or dress this dish whole or in pieces, lay between some carps milts fried, boild, or stewed, as you do oysters, stewed and fried gudgeons, smelts, or oysters, some fryed and stewed, capers, mushrooms, and such like junkets.

Sometimes you may use currans, boild or stewed prunes, and put to the foresaid mixture, with some whole cloves, nutmegs, mace, ginger, some white wine, verjuyce, or green sauce, some grated nutmeg over all, and some carved lemon.

Eggs in Moonshine.

BReak them in a dish upon some butter and oyl, melted or cold, strow on them a little salt, and set them on a chafing dish of coals, make not the yolks two hard, and in the doing cover them, and make a sauce for them of an onion cut into round slices, and fryed in sweet oyl or but∣ter, then put to them verjuyce, grated nutmeg, a little salt, and so serve them.

Eggs in Moonshine otherwayes.

TAke the best oyl you can get, and set it over the fire on a silver dish, being very hot, break in the eggs, and be∣fore the yolks of the eggs do become very hard, take them up and dish them in a clean dish; then make sauce made of

fried onions in round slices, fried in oyl or sweet butter, salt, and some grated nutmeg.

Otherwayes.

Make a sirrup of rose-water, sugar, sack, or white wine, make it in a dish and break the yolks of the eggs as whole as you can, put them in the boiling sirrup with some am∣bergreece, turn them and keep them one from the other, make them hard, and serve them in a little dish with sugar and cinamon.

Otherwayes.

Take a quarter of a pound of good fresh butter, balm it on the bottom of a fine clean dish, then break some eight or ten eggs upon it, sprinkle them with a little salt, and set them on a soft fire till the whites and yolks be pretty clear and stiff, but not too hard, serve them hot, and put on them the juyce of orange and lemons.

Or before you break them put to the butter sprigs of rosemary, juyce of orange, and sugar; being baked on the embers, serve them with sugar and beaten cinamon, and in place of orange, verjuyce.

Eggs otherwayes.

Fry them whole in clarified butter with sprigs of rose∣mary under, fry them not too hard, and serve them with fryed parsley on them, vinegar, butter, and pepper.

To dress Eggs in the Spanish Fashion, called, wivos me quidos.

TAke twenty eggs fresh and new, and strain them with a quarter of a pint of sack, claret, or white wine, a quartern of sugar, some grated nutmeg, and salt; beat them together with the juyce of an orange, and put to them a little musk, (or none) set them over the fire, and stir them continually till they be a little thick, (but not too much serve them with scraping sugar being put in a clean warm dish, on fine toasts of manchet soaked in juyce of

orange and sugar, or in claret, sugar, or white wine, and shake the eggs with orange comfits, or muskedines red and white.

To dress Eggs in the Portugal Fashion.

STrain the yolks of twenty eggs, and beat them very well in a dish, put to them some musk and rose water, made of fine sugar, boild thick in a clean skillet, put in the eggs, and stew them on a soft fire; being finely stewed, dish them on a french plate in a clean dish, scrape on sugar, and trim the dish with your finger.

Otherwayes.

Take twenty yolks of eggs, or as many whites, put them severally into two dishes, take out the cocks tread, and beat them severally the space of an hour; then have a sirrup made in two several skillets, with half a pound a piece of double refined sugar, and a little musk and am∣bergreece bound up close in a fine rag, set them a stewing on a soft fire till they be enough on both sides, then dish them on a silver plate, and shake them with preserved pi∣staches, muskedins white and red, and green citron slic't.

Put into the whites the juyce of spinage to make them green.

To dress Eggs called in French, A la Hugenotte, or the Protestant way.

BReak twenty eggs, beat them together, and put to them the pure gravy of a leg of mutton, or the gra∣vy of roast beef, stir and beat them well together over a chafing dish of coals with a little salt, adde to them also juyce of orange and lemon, or grape verjuyce; then put in some mushrooms well boild and seasoned. Observe as soon as your eggs are well mixed with the gravy and the other ingredients, then take them off from the fire, keep∣ing

them covered a while, then serve them with some gra∣ted nutmeg over them.

Sometimes to make them the more pleasing and tooth∣some, strow some powdered ambergreece, and fine loaf sugar scraped into them, and so serve them.

To dress Eggs in fashion of a Tansie.

TAke twenty yolks of eggs, and strain them on flesh dayes with about half a pint of gravy, on fish dayes with cream and milk, adde salt, and four makeroons small grated, as much bisket, some rose-water, a little sack or claret, and a quarter of a pound of sugar, put these things to them with a piece of butter as big as a walnut, and set them on a chafing-dish with some preserved citron or le∣mon grated, or cut into small pieces or little bits, and some pounded pistaches; being well buttered dish it on a plate, and brown it with a hot fire-shovel, strow on fine sugar, and stick it with preserved lemon-peel in thin slices.

Eggs and Almonds.

TAke twenty eggs and strain them with half a pound of almond paste, and almost half a pint of sack, sugar, nutmeg, and rose-water, set them on the fire, and when they be enough, dish them on a hot dish without toast, stick them with blanched and slic't almonds, and wafers, scrape on fine sugar, and trim the dish with your finger.

To broil Eggs.

TAke an oven peel, heat it red hot, and blow off the dust, break the eggs on it, and put them into a hot oven, or brown them on the top with a red hot fire shovel; being finely broild, put them into a clean dish, with some

gravy, a little grated nutmeg, and elder vinegar; or pep∣per, vinegar, juyce of orange, and grated nutmeg on them.

To dress poached Eggs.

TAke a dozen of new laid eggs, and the meat of four or five partridges; or any roast poultrey, mince it as small as you can, and season it with a few beaten cloves, mace, and nutmeg, put them into silver dish with a ladle full or two of pure mutton gravy, and two or three anchoves dis∣solved, then set it a stewing on a chafing-dish of coals; being half stewed, as it boils put in the eggs one by one, and as you break them, put by most of the whites, and with one end of your egg-shell put in the yolks round in order amongst the meat, let them stew till the eggs be enough, then put in a little grated nutmeg, and the juyce of a couple of oranges, put not in the seeds wipe the dish, and garnish it with four or five whole onions boild and broild.

Otherwayes.

The eggs being poached, put them in a dish, strow salt on them, and grate on cheese which will give them a good relish.

Otherwayes.

Being poached and dished, strow on them a little salt, scrape on sugar, and sprinkle them with rose-water, ver∣juyce, juyce of lemon, or orange, a little cinamon-water, or fine beaten cinamon.

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.

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.

A grand Forc't Dish of Eggs.

TAke twenty hard eggs, being blanched part them in halves long wayes, take out the yolks and save the whites, mince the yolks, or stamp them amongst some march-pane paste, a few sweet herbs chopped small, and mingled amongst sugar, cinamon, and some currans well washed, fill again the whites with this forcing, and set them by.

Then have candied oranges or lemons, filled with march-pane paste, and sugar, and set them by also,

Then have the tops of boild asparagus, mix them with a batter made of flour, salt, and fair water, and set them by.

Next boild chesnuts and pistaches, and set them by.

Then have skirrets boild, peeled, and laid in batter.

Then have prawns boild and picked, and set by in bat∣ter also, oysters parboild and cockles, eels cut in pieces be∣ing fleyed, and yolks of hard eggs.

Next have green quodling stuff, mixt with bisket bread and eggs, fry them in little cakes, and set them by also.

Then have artichocks and potatoes ready to fry in bat∣ter, being boild and cleansed also.

Then have balls of parmisan as big as a walnut, made up and dipped in batter, and some balls of almond paste.

These aforesaid being finely fryed in clarified butter, and muskefied, mix them in a great charger one amongst an∣other, and make a sauce of strained grape verjuyce, or white wine, yolks of eggs, cream, beaten butter, cinamon and sugar, set them in an oven to warm: the sauce being boild up pour it over all, and set it again in the oven, ice it with fine sugar, and so serve it.

Otherwayes.

Boil ten eggs hard, and part them in halves long wayes, take out the yolks, mince them and put to them some sweet herbs minced small, some boild currans, salt, sugar, cina∣mon, the yolks of two or three raw eggs, and some almond paste (or none) mix altogether, and fill again the whites, then lay them in a dish on some butter with the yolks downwards, or in a patty-pan, bake them, and make sauce of verjuyce and sugar, strained with the yolk of an egg and cinamon, give it a walm and put to it some beaten butter; being dished, serve them with fine carved sippets, slic't orange, and sugar.

To make a great compound Egg as big as twenty Eggs.

TAke twenty eggs, part the whites from the yolks and strain the whites by themselves, and the yolks by them∣selves;

then have two bladders, boil the yolks in one bladder, fast bound up as round as a ball, being boild hard put it in another bladder, and the whites round about it, binde it up round like the former, and being boild it will be a perfect egg. This serves for grand sallets.

Or you may adde to these yolks of eggs, musk and am∣bergreece, candied pistaches, grated bisket bread, and su∣gar, and to the whites almond paste, musk, juyce of oran∣ges, 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 rolls or fine manchets, cut them into toasts and 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. Otherwyes, 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 ambergreece, and no pepper.

Otherwayes.

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 in the eggs on it into the skil∣let, to fry on the manchet, but not too hard; being finely fryed 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 mut∣ton gravy without fat, put to it a quarter of a pound of sugar, two 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 buttered 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.

Otherwayes.

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

To make Minced Pies of Eggs.

BOil them hard, then mince them and mix them with cinamon, raw currans, caraway-seed, sugar, dates, minced lemon-peel, verjuyce, rose-water, butter, and salt; fill your pie or pies, close them, and bake them; being ba∣ked, liquor them with white wine, butter, and sugar, and ice them. Make your pies according to these forms.

[illustration] forms of minced egg pies

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 boild 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.

Otherwayes.

Set on a skillet either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beat∣en together with salt, and some sweet herbs chopped, run

them through a cullender into the boiling liquor, or put them in by spoonfuls, or altogether; being not too hard boild, take them up and dish them with beaten butter, juyce 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 gra∣ted, nutmeg grated, two spoonfulls of rose-water, and two ounces of sugar, beat it up like a pudding, and fry it as you fry a tansey, being fryed turn it out on a plate, quarter it, and put on the juyce of an orange and sugar.

Quelque-shose otherwayes.

TAke ten eggs, and beat them in a dish with a penny manchet grated, a pint of cream, some beaten cloves, mace, boild currans, some rose-water, salt, and sugar; beat altogether, and fry it either in a whole form of a tan∣sey, or by spoonfulls in little cakes; being finely fryed, serve them on a plate with juyce of orange and scraping sugar.

Other Fricase, or Quelque-shose.

TAke twenty eggs and strain them with a quart of cream, some nutmeg, salt, rose-water, and a little sugar; then have sweet butter in a clean frying-pan, and put in some pieces of pippins cut as thick as a half-crown peece round the apple being coared; when they are finely fryed put in half the eggs, fry them a little, and then pour on the rest or other half, fry it at two times, stir the last, dish the first on a plate, and put the other on it, with juyce of orange and sugar.

Other Fricases of Eggs.

BEat a dozen of eggs with cream, sugar, nutmeg, mace, and rose water; then have two or three pippins or other good apples, cut in round slices through core and all, put them in a frying pan, and fry them with sweet butter; when they be enough take them up and fry half the eggs and cream in other fresh butter, stir it like a tansey, and being enough put it out into a dish, put in the other half of the eggs and cream, lay the apples round the pan, and the other eggs fryed before, uppermost; being finely fryed dish it on a plate, and put to it the juyce of an orange and sugar.

The best wayes for Dressing of Artichocks.

To stew Artichocks.

THe artichocks being boild, take out the core, and take off all the leaves, cut the bottoms into quarters split∣ting them in the middle; then have a flat stewing-pan or dish, with manchet toasts in it, lay the artichocks on them; then the marrow of two bones, five or six large maces, half a pound of preserved plumbs with the sirrup, ver∣juyce, and sugar, if the sirrup do not make them sweet enough; let all these stew together two hours, if you stew them in a dish; serve them up in it, not stirring them, onely laying on some preserves which are fresh, as barberries, and such like, sippet it and serve it up.

Instead of preserved, if you have none, stew ordinary plumbs which will be cheaper, and do nigh as well.

To fry Artichocks.

BOil and sever all from the bottoms, then slice them in the midst, quarter them, dip them in batter, and fry them in butter. For the sauce take verjuyce, butter, and sugar, with the juyce of an orange, lay marrow on them, garnish them with oranges, and serve them up.

To fry young Artichocks otherwayes.

TAke young artichocks or suckers, pare off all the out∣side as you pare an apple, and boil them tender; then take them up and split them through the midst, do not take out the core, but lay the split side downward on a dry cloth to drain out the water; then mix a little flour with two or three yolks of eggs, beaten ginger, nutmeg, and verjuyce, make it into batter, and roul them well in it; then get some clarified butter, make it hot, and fry them in it till they be brown. Make sauce with yolks of eggs, verjuyce or white wine, cinamon, ginger, sugar, and a good piece of butter, keep it stirring upon the fire till it be thick, then dish them on white bread toafts, put the caudle on them, and serve them up.