78. _To make a white Fricassy of_ TRIPES, _to eat like_ CHICKENS.

Take the whitest and the thickest seam tripe you can get, cut the white
part in thin slices, put it into a stew-pan with a little white gravy,
juice of lemon and lemon-peel shred, also a spoonful of white wine;
take the yolks of two or three eggs and beat them very well, put to
them a little thick cream, shred parsley, and two or three chives if
you have any; shake altogether over the stove while it be as thick as
cream, but don't let it boil for fear it curdle. Garnish your dish with
sippets, slic'd lemon or mushrooms, and serve it up.


79. _To make a brown Fricassy of_ EGGS.

Take eight or ten eggs, according to the bigness you design your dish,
boil them hard, put them in water, take off the shell, fry them in
butter whilst they be a deep brown, put them into a stew-pan with a
little brown gravy, and a lump of butter, so thicken it up with flour;
take two or three eggs, lay them in the middle of the dish, then take
the other, cut them in two, and set them with the small ends upwards
round the dish; fry some sippets and lay round them. Garnish your dish
with crisp parsley.

This is proper for a side-dish in lent or any other time.


80. _To make a white Fricassy of_ EGGS.

Take ten or twelve eggs, boil them hard and pill them, put them in a
stew-pan with a little white gravy; take the yolks of two or three