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The manner how to make several sorts of Omelets of Eggs, or Pancakes of Herbs.
THe first manner being an ordi∣nary Omelet, as for exam∣ple, take half a dozen of eggs, break them each severally upon a Tren∣cher, and after that beat them all together in a dish, and adde some
beaten salt to them, and some few drops of water, or of milk; cause some butter to be mested in a Skil∣let, and when it is brown fryed pour your beaten eggs into it, and let them fry more or less according to your pleasure, and according as you will have your Omelet to be lim∣ber or stiff; instead of butter you may use oyl, if you love it, or any kind of other sweet suet as well in the making of these as all other several sorts and kinds of O∣melets.
Now in case you desire to have your Omelet to bee a green one, you shall only need to mingle some Green-sauce with your Eggs as you beat them; or in case you make not your Omelet of a green colour, you may as then serve up your Green-sauce joyntly with it, but the usual custom is to eat your Ome∣let with a little vinegar, and some powder sugar.
Moreover, you may serve up joyntly with your said Omelet
some Mustard in saucers, either ordi∣nary Mustard, or sweet mustard, & in such a case you must serve up your Omelet rowled up, like unto a black pudding, and slit on each end, which said ends you must se∣parate a sunder, at a pretty distance the one from the other.
Beat a score or a dozen of Egges, more or lesse, season them with salt, and beat them, add unto them some grated white bread very smal, and some shredded parsly, and some powdered suggar, adde thereunto also good fresh butter, cut in small sliees, as much as you may judge to bee requisite or necessary to fry such a quantity of Egges, and whilst you beat them all together, you must put into a clean skillet a pound of butter, or of sallet oyle if you love it, and cause it to be heat∣ed,
till it doth almost boyl, when as you must presently pour it forth of the pann, and before you cleanse your panne again, you must pour into it your beaten Egges, seasoned with salt and butter, as aforesaid, let them bee well fryed, and only have a care to stirre them in the middle with a ladle, or with a stick some∣what broad and flat at the end, or with the point of a knife, that so your Egges may the better mingle and ciment.
When your Omelet is thus half baked, turn it with a Trencher or Skimmer, to cause it to bee baked on both sides, and to hinder it from sticking or cleaving to the pan, and that it may not burn, stir your pan very often.
When your said Omelet is served up, you must powder it with some Sugar, and sprinkle it with some Rose-water or Cinamon water.
Note also, that you make such a kind of Omelet as this in a Tart-pan which hath a high border and is co∣vered.
AS for Example, beat six Eggs, season them with salt, and your butter being melted in a skillet, pour your said Egges into it, and after∣wards you shall adde thereunto toasted bread, or the sliced crum of bread which hath been fryed in but∣ter. Note, that you must spread either the one or the other all over the pan as it is upon the fire; and when your Omelet is fryed, and that you are ready to pour it into the Dish, you must have a care that your tost∣ed bread do remain upwards, some moreover do cause parsly to bee fry∣ed, and pour it over all what is a∣foresaid, and sometimes you may pour a little vinegar upon it, almost the same quantity as the pastry-men do pour Rose-water upon their Tarts.
PAre three or four Pippins, and cut them in round slices, fry them in a pan with a quarter of a pound, or thereabouts, of fresh butter, and as much sugar as you please, and when your apples are thus fryed, you may pour upon them seven or eight Egges well beaten and seaso∣ned with salt, stir your pan often for to hinder that your Omelet may not stick to the pan and burn, and when you pour it out into the dish, you must do it so as that your apples may remain inclosed within the Egges, and afterwards powder your Omelet with Sugar and Cina∣mon if you please, and either eat it hot, or keep it till it bee cold, when you may sprinkle it with some Rose-water.
It will bee a readier way, if after your Apples bee fryed alone, you
take them out of the frying pan, and lay them dry upon a plate, after which making an Omelet some∣what slabby, after it shall bee indif∣ferently well fryed, you may rea∣dily clap the Apples into it, and after that grate some Sugar upon it.
Some do only place their fryed Apples upon a Trencher, and then cover them over with a washy Omelet, which they powder with Sugar.
BEat Eggs as many as you please, and having seasoned them, add thereunto Pine-applekernels, Currans, and the peels of preserved Lemmons, of each a proportiona∣ble quantity, your butter being mel∣ted and half brown fryed in the pan, pour your Eggs into it, and stir them
well, serve up this kind of Ome∣let so soon as it is indifferently well baked, you may also rowl it up like unto a pudding, and having grated some Sugar into it, you may also besprinkle it with some Rose∣water or Cinamon water.
BEat your Egges with a little Milk, whereunto you may adde a little grated bread, and like∣wise a little preserved Lemmon peel grated very small, and salt, at your own discretion, and in this wise make your Omelet as in the forego∣ing Chapter.
TAke the fat of a quarter of a pound of fat Bacon, or therea∣bouts, cut off the skin, and cut your lard into small morcels almost as big
as hazel Nuts; cause it to be melted in a frying pan, and when it be∣ginnes to be drye, adde thereunto six or seaven beaten Egges, and salt them in case you judge it requisite; unto which in the eating of it, you may add a little verjuice.
BEat six or seven Egges, adde thereunto about half aquarter of a pound of fat Bacon shredded very small, and some salt, if it bee requi∣site, beat all these ingredients well together, and pour them into the pan, in which you may put just as much butter brown fryed as you shall judge convenient to fry your Omelet, and to make it the delicater, you may adde thereunto some mel∣ted marrow, which will make you an admirable Omelet.
BEat six Egges, adde three or four spoonfulls of Cream there∣unto, and as much salt as you judge convenient, beat them all well together, and pour them into butter half brown fried, and cause this your said Omelet to bee very well fryed; and strew it with Sugar and Cinamon if you please.
CAuse about a quarter of a pound of butter to bee melted in a skil∣let, and pour thereinto half a dozen of Egges well beaten and sufficient∣ly salted, and when you have mixed these together, adde thereunto at least a Cows milking of good cream, and when your said Omelet is fryed and ready to bee served up, grate some Sugar over it, and be∣sprinkle
it with some Rose-wa∣ter.
You must observe, that you must not let your Cream boyle, where∣fore if your Omelet bee not e∣nough fryed, before you put your Cream into it, you must give it a colour, by holding a hot fire shovel over it.
MInce or shred all kind of sweet herbs together, as lettice, sor∣ril, borrage, buglose, Mallows, and the like, having taken away the stalks, and having well shredded these several kind of Herbs, you must beat them together with Egges, and may adde salt unto them, and if so bee you desire to have your said Omelet to bee sweet, adde some Currans thereunto.
And having caused some butter to be melted, pour your Egges into it, when it shall bee very hot, and
when your Omelet is thus prepa∣red and ready to bee forved up, grate Sugar into it, and Cinamon, if you please.
But and if you desire to have your Omelet to be of a nigher rel∣lish, put thereinto more salt, and spices.
CAuse your Egges to bee bea∣ten, and adde thereunto pars∣ly leaves small shredded, and salt, beat your Egges and make your Omelet.
You may also grosly shred a handfull or two of Parsly, and fry it in butter, unto which you may adde six or seven Egges well beaten and seasoned, and in the eating of your said Omelet, you may add some Vinegar or verjuice, or sugar thereunto.
Mince your Leeks very small, and afterwards beat them with eggs, which being seasoned with salt, you must pour them into butter half brown fried, or into oyl (if you love it) and so make an Omelet thereof, as aforesaid.
Take white Succory and steep it in boyling water, you may also make use of wilde Succory, let it steep long, but drain it, and after∣wards shred it very small, and sea∣son it with salt, you may adde Muscheroons unto it, which are but half boyled, and cut into small mor∣cels, cause all these to bee fried in butter, and let them dry, being ta∣ken out, and afterwards mingle
them with beaten eggs, and make an Omelet of them, which said O∣melet must not bee over-fried; and when it is ready to bee served up, grate some Nutmeg and Sugar up∣on it, or some Cinamon, which you please.
Whilst your butter is melting in your Skillet, you must ssice Cheese very small, and beat it together with your eggs; adde thereunto as much salt as you think fitting, and pour it all into some butter half brown fried, and in this manner proceed to make your Omelet as aforesaid.
Take as much of an Omelet of eggs as you may judge to be requisite for your purpose, mince it very
small, whereunto you may adde some Pine-apple kernels, some cur∣rans, or a pudding of Herbs, or min∣ced Fish, well seasoned and boyled, or rows, or miits of Carps which have been fried or boyled you may also adde to each of these ingredi∣ents Muscheroons half boyled and small sliced; mince all these with some whites or yolks of raw eggs, after which fill up great and large Cowcumbers there-with, after you shal have emptied & hollowed them, and after you have filled them up a∣gain, you must stop the two corners, and you must peel the Cowcum∣bers, and cause them to bee stewed between two Platters, or in a Tart∣pan, seasoning them with butter and water, and when your sauce is well nigh ready, adde thereunto a little verjuyce, or vinegar if need be, or fresh sauce, grate nutmeg upon it, and crusts of white bread, or powder it with sugar, accordingly, in reference to the quality or conditi∣on of the pudding, or minced meat,
where with all your Cowcumber is filled.
And instead of sauce you may make a very thin and plashy O∣melet to wrap up your Cowcumber in, thus stuffed at the same time, when as it is well fried and ready to be eaten.
You may also stuf a Cowcumber with a rosted kidney of Veal, after it hath been minced with its own fat, & some yolks of eggs, some Pine-ap∣ple kernels and Currans, and some salt, with what you please besides, according to the former prescrip∣tions.
And when this your said mixture shall bee well stewed between two dishes, or fried in a pan, you may proceed to fit it, and to serve it up, as it hath been already set down in the fore-going chapters.
Take of the flesh of the hinder
part of a Hare, or of any other Venison, mince it small with a little fat Bacon, some Pistaches, or Pine∣apple kernels, or Almonds, or Spa∣nish Nuts, or Hazel Nuts peeled, or Spanish Chesnuts, or French Chesnuts, roasted and peeled, or some crusts of bread cut in slices, and tosted like unto Chesnuts; season this minced stuff with salt, and with spices, and with some sweet Herbs; if your flesh be raw you must adde thereunto butter, marrow, or good sweet suet small shredded, and when you have caused it to be melted in a Skillet, pour thereinto your minced and seasoned meat, composed of the aforesaid ingredients, and cause it to befried.
After which cause some butter to be melted in a Skillet, and make an Omelet thereof, and when it is half fried, adde your aforesaid minced meat thereunto, and when your said Omelet is fried, take it out of the Frying-pan with a Skimmer or Trencher, without the breaking of
any part of it, and put it into a dish in such a manner as that the minced meat may appear uppermost; after which pour some Mutton broth up∣on your said minced meat, or the gravie of some other roast meats, grate some Nutmeg upon it, where∣unto you may adde some sippets of tosted or fried white bread, and some ssices of Lemmons.
Moreover, if your Hares flesh, or other Venison be roasted, it is so much the better, and you shall then only need to mince and season it, as it hath been aforesaid, and so proceed to make your Omelet, which when it is half fried or baked, adde your said minced meat unto it, and so make up your Omelet.
And by default of Venison you may make your said Omelet of any other or linary meat whatsoever.
TAke the kidnies of a loin of veal, after it hath been well roasted, mince it together with its fat, and season it with Salt, and spices, and with some dryed Time, or other sweet Herbs, you may adde there∣unto some small crusts of fryed Bread, or some boyled Mousche∣rons, or some peeled Pistaches, after which you may make up your Cmelet; And when it is half fryed, pour your minced meat into it, and when all your Omelet toge∣ther shall bee well fryed, serve it up in a dish, and grate some Nutmeg and Sugar upon the top of it.
TAke a Carp or some other Fish, according to your pleasure, take out the bones very well, add there∣unto the Milts of Carps, season them with salt and pepper, or with spices, and if you please you may adde some Mouscherons unto them, mince all these together, add some Pine-applekernels thereunto, some Currans, and preserved Lemmon∣peels, very small shredded; cause all this to bee fryed in a frying pan, or in a Tart-pan with good store of butter, and when your said min∣ced Fish is thus fryed, you must make a good and well-seasoned Omelet, which being also half fryed, pour your said Minced fish into it, and afterwards take both of them out of the sauce, and lay them dry.
Observe, that you must rowl up
this Omelet, and place it upon a plate, and cutting it open at the two ends, you must spread them abroad in the form of a Starre, after which grate some sugar upon it, and sprinkle it if you please with some Rose water.
MInce all kind of sweet Herbs, and the yolks of hard Egges together, season the whole with salt, you may also adde thereunto some half boyled Mouscherons, and some Currans, put these minced ingredients upon a plate, or in a Dish, and cover them over with a stabby or limber Omelet; and strow Sugar and Cinamon upon it if you please.
TAke young and tender Spara∣gus, break or cut them into small peeces, cause them to be half fryed in brown butter, after which pour into them some beaten Egges seasoned with salt, and thus make your Omelet.
Others do cause their Sparag as to bee perboyled in salt water, and having taken them out of their said liquor, being well drayned, they put them into the frying pan with some beaten Egges, After which your Omelet being made, and ready to bee served up, add a drop or two of Vinegar, or verjuice unto it.
Sometimes you may take M••••s∣cherons, well washed, and cut in peeces, and causing them to be stew∣ed betwixt two dishes over the fire, pressing out the water which is in
them, you may make use thereof to sprinkle your Omelet withall, and you may also grate Nutmeg over it.
As for example, beat four fresh eggs in five or six spoonfuls of milk, adde some salt unto them, and about the bigness of an egge, or a little more of grated white bread, or a silver spoonful of fine flower, wch you must most exactly dislolve together with the eggs, by beating them throughly, after which you must pour them into the butter to make your Omelet, which you must turn in your pan, and must not spare any butter in the frying of it; when your said Omelet is well fri∣ed, you may cut it into long and thick stices, like unto your Naples Bisket, or into any other shape you
please, adding thereunto some sugar, and a little rose-water.
In case you do not turn your said Omelet in the Pan, as it is over the fire, but leave it somewhat limber on the inward side, it will bee the better.
You may also cause your eggs to be fried in an indifferent Frying∣pan of Copper, which hath high borders, or in a little Tart-pan that so you may make your said Ome∣let in the shape of a Cake; and to make it the more excellent and pleasing, you may adde unto it in the beating of your eggs a spoonful or two of sugar powdered, beat all these well together, and pour them into the Frying or Tart-pan, in which you must have brown fried the bigness of a Hens egge, or a lit∣tle more of fresh butter; after which cause your eggs to bee gently fried over a light fire, and accor∣dingly as your said eggs begin to harden you may stirre them with a spoon, that so they stick not to the Tart-pan.
Observe, that you may dress these kinde of eggs without any milk, and when they are throughly hardned, give them a colour on the top with a hot shovel, and having in this manner disht your said Ome∣let, you may strew it with sugar, and sprinkle it with rose-water if you please.
Spread into a dish with the back of a silver spoon about the bigness of a good egge of fresh butter, beat six or seven eggs into it, and season them with salt beaten very small, after which pour some six spoon∣fuls of good Cream upon the whites of your eggs, and adde a little salt to them; after which cause these your said eggs to be fried, and at length give them a colour on the
top with a hot shovel; but have a care however not to render the yolks too hard.
Cause your fresh butter to bee very brown fried, brea Eggs in∣to a dish, and without dissolving or beating of them, pour them into your said butter, and season them with beaten salt, and when they are well fried dish them up, and sprinkle them with some vinegar, which you shall have dashed through the Fry∣ing pan; grate a little Nutmeg o∣ver your Omelet, and if you please you may pour a sauce called in French, A Robert, over these eggs, whereby such a kind of Omelet be∣gets the appellation of an Omelet, according to the fashion of Millan.
As for example, beat five or six eggs, adde some salt thereunto powdered, and about half a pint of good milk, which you must pour into your said eggs by degrees at se∣veral times, and well beat and dis∣solve your said eggs with a quantity of the said milk, and adde thereun∣to a spoonful of powdered sugar; pour all these ingredients into a good bigge dish, and set it over a pot full of boyling hot water, or o∣ver a Chafingdish, and put into the said dish about the bigness of a Hens egge of fresh butter melted, and when you have powred your eggs & milk into the said dish and butter, you must cover the dish with ano∣ther dish or bowl, and so let the
Eggs and milk boyl gently without stirring of them.
When they are sufficiently stew∣ed, you must give them a brown colour with a hot shovel as afore∣said, and the which will also hasten their being drest; and taking them off from the fire, you must grate Su∣gar upon them, unto which you may also adde some Rose-water, or Cinamon water, which you please.
Your Egges being thus well stew∣ed, must bee presently eaten, for that if you should keep them never so little, there would come a water upon them, especially if your milk be not very pure; But however you may hinder the said Egges, from produ∣cing any water at all, by dissolving a little flower into the milk, with the which you mix your said eggs.
And in case you rather choose, to stew them over a potfull of boyling water, they will bee farre more de∣licate than over a Chafingdish, will cast up lesse water, and besides, your said Dish will not runne the hazard
of melting; All the trouble you will have will bee to entertain and blow the fire under the said Pot of boyling water, till such time as your said Eggs be totally stewed.
And they will be yet farre more de∣licate and more pleasing, if instead of milk you do make them with Cream, and if you put but a very few whites of egges into them, but then you will need the more Cream.
Sometimes also in these your Eggs and milk, you may put some pars∣ley small shredded, which you must mix therewith in the beating of your Egges, and your said dish will bee farre the better, although you adde no Sugar thereunto, yet if you do, it will be so much the better.
So likewise may you compose this said dish of Egges, and milk, without the adding of any butter unto it.