280. _To poach Eggs the best way._
Boil Vinegar and Water together with a few Cloves and Mace, when it
boiles break in your Eggs, and turn them about gently with a Tin slice
till the White be hard, then take them up, and pare away what is not
handsom, and lay them on Sippets, and strew them over with plumped
Currans, then take Verjuice, Butter and Sugar heat together, and pour
over, and serve them in hot.
281. _A good Sallad in Winter._
Take a good hard Cabbage, and with a sharp Knife shave it so thin as you
may not discern what it is, then serve it with Oil and Vinegar.
282. _Another Sallad in Winter._
Take Corn Sallad clean picked and also well washed, and clear from the
water, put it into a Dish in some handsom form with some Horse Radish
scraped, and some Oil and Vinegar.
283. _To make Sorrel Sopps for Green Geese or Chickens, or for a Sick
Body to eat alone._
Take a good quantity of French Sorrel clean picked, and stamp it in a
Mortar, then strain it into a Dish, and set it over a Chafing dish of
Coals, and put a little Vinegar to it, then when it is thick by wasting,
wring in the Juice of a Limon and sweeten it with Sugar, and put in a
little grated bread and Nutmeg, then warm another Dish with thin slices
of white bread, and put some butter to your Sorrel Liquor, and pour over
them, serve them in with Slices of Limon and fine Sugar.
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