then some hot Water and Vinegar with a little Salt, and then put in the
Eggs, till they are hard; then cut them in pieces about an Inch square, and
then take some White Wine, and as much Water and some Salt. Put this in a
Pan, and heat it over the Fire with a little Parsley, an Onion and some
Spice; when it is hot, serve it up with Butter and Mustard, and it will eat
like Tripe: or else you may serve it like a Ragoust, with the following
Sauce; _viz._



Sauce for the Artificial _Tripe_ in _Ragoust._ From the same.

Take strong Gravey made of Beef, and the Ingredients which are mention'd in
the drawing of Gravey. Warm it with a little White Wine, and thicken the
Sauce with burnt Butter: then, when the Eggs are warm'd, pour the Sauce
over them.



_Bacon Froize,_ or _Fraise._ From Mrs. _Bradbury._

Cut fat Bacon in small Pieces, about an Inch long, and then prepare ten or
a dozen Eggs well beat; put in a little Milk, some Spice, at pleasure, and
some Flour; then put some Lard or Seam of an Hog into a Pan, and make it
very hot; and when it is so, pour in the Mixture, and clap a dish over it,
after you have thrown some of the Seam upon it. When the Froize is done
enough on one side, turn it with the Dish, and fry it till it is quite
enough. Then serve it with a garnish of sliced Lemons and a little Butter,
first letting it drain.