eggs, beat them very well, and put to them two or three spoonfuls of
cream, a spoonful of white wine, a little juice of lemon, shred
parsley, and salt to your taste; shake altogether over the stove till
it be as thick as cream, but don't let it boil; take your eggs and lay
one part whole on the dish, the rest cut in halves and quarters, and
lay them round your dish; you must not cut them till you lay them on
the dish. Garnish your dish with sippets, and serve it up.


81. _To stew_ EGGS _in_ GRAVY.

Take a little gravy, pour it into a little pewter dish, and set it over
a stove, when it is hot break in as many eggs as will cover the dish
bottom, keep pouring the gravy over them with a spoon 'till they are
white at the top, when they are enough strow over them a little salt;
fry some square sippets of bread in butter, prick them with the small
ends upward, and serve them up.


82. _How to Collar a_ PIECE _of_ BEEF _to eat Cold_.

Take a flank of beef or pale-board, which you can get, bone them and
take off the inner skin; nick your beef about an inch distance, but
mind you don't cut thro' the skin of the outside; then take two ounces
of saltpetre, and beat it small, and take a large handful of common
salt and mix them together, first sprinkling your beef over with a
little water, and lay it in an earthen dish, then strinkle over your
salt, so let it stand, four or five days, then take a pretty large
quantity of all sorts of mild sweet herbs, pick and shred them very
small, take some bacon and cut it in long pieces the thickness of your