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Here we have some egg recipes that are at least 200 years old considering the spelling and grammar used. They come from the book Country Housewife.
First Way of dressing of Eggs.
Boil your Eggs till they are hard, and cut the Whites only into Rings or large pieces; then cut some Parsley and Onions small, and stew them with a little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and Parsley is tender; when this is done, put in your Eggs well flower'd, and as soon as they are hot, put half a Pint of Cream to them, and thicken them for serving at the Table. The Yolks may be fry'd to garnish the Dish.
Second Way of preparing of Eggs.
Boil your Eggs hard as before, and cut the Whites likewise as directed in the above Receipt, and then prepare some Gravy, a bunch of sweet Herbs, a little Salt, some Lemon Peel, some _Jamaica_ Pepper beaten small, an Onion shred small, and let these stew together till it is sufficiently season'd; after which, strain it off, and put in the Eggs to heat them thoroughly, and then thicken the whole with burnt Butter.
Third Way of preparing of Eggs.
Break some Eggs, beat them well, and season them with Salt and some _Jamaica_ Pepper finely powder'd, then make some Butter very hot in a Pan, and pour in the Mixture to fry, till it is hard enough to hold together; then it must be taken out, and cut into several Pieces, and served with the same Sauce directed in the foregoing Receipt.
Fourth Way of dressing of Eggs.
Take the Hearts of two or three Cabbage-Lettuces, a little Sorrel, Parsley, Cherville, and a large Mushroom, put them in Water over the Fire till they are tender, then chop them together very small with some Yolks of hard Eggs, and season the whole with Salt, Pepper, or Nutmeg; and when the Mass is well mixt together, put them in paste, making them into small flat Puffs, and fry them. This may be diversify'd, by adding some sweet Herbs chop'd small to the Mixture, before it is put into Paste.
Fifth Way of dressing of Eggs.
Beat as many Eggs as you think convenient, and at the same time squeeze the Juice of an Orange among them; being well beaten, season them with a little Salt, then take a Stew-Pan, and if it is a Fast-day, put some Butter into it and pour in your Eggs, keeping them stirring continually over the Fire till they are enough, then pour them into a Plate upon Sippets. But on Flesh-days, instead of Butter use strong Gravy, or on Fish-days some Mushroom-Gravy may be used instead of Butter, or with it.
Sixth Way of ordering of Eggs.
Boil Eggs till they are hard, peel them, and cut them lengthways, then quarter each half, and dip the several quarters in Batter, made of Flower, Eggs and Milk; fry them then in Butter very hot, over a quick Fire, and lay them a while before the Fire to drain. In the mean while prepare for them the following Sauce of burnt or brown Butter, seasoned with Sweet-herbs, Salt, Pepper, Nutmeg, and a little Elder-Vinegar, with some Mushrooms stew'd and hash'd; and garnish your Dish, or Plate, with fry'd Bread, Parsley, and fry'd Mushrooms.
These are a few out of many Receipts, which the above Gentleman gave me, and may serve as Directions for many others; for by what I can find, all the others depend upon the same Principles. The variation of these depends upon the variety of Tastes: Some like Amletts, or Frazes of Eggs, with Bacon, or with Clary, or other high-tasted Herbs, which every good Housewife knows how to direct. The same Gentleman observes, that Amletts with boiled Artichoke Bottoms sliced, Amletts with the Tops of boil'd Asparagus, green Pease boiled, Mushrooms stew'd and sliced, or Truffles, these he tells me are extraordinary.