The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.

The Fourth manner, being Eggs stirred with meat broth.

As for example, beat four fresh eggs, and dissolve them with six spoonfuls of Gelly, or as much broth of flesh which hath been boyled without herbs, pour this broth into it by spoonfuls, to which you may adde a little verjuyce, and as much salt as you think fitting; cause all these to be stewed over an indifferent hot

fire until they bee pretty well mix∣ed and cimented, after which you must take the dish off from the fire, and you may grate into it some Nutmeg, or some crusts of white bread.