To broil eggs.
CUT a toast round a quartern loaf, toast it brown, lay it on your did, butter it, and very carefully break fix or eight eggs on the toast, and take a red-hot shovel, and hold over them., When they are done, faueeze a Seville orange over them; grate a little nutmeg over it, and serve it up for a side-plate, Or you may poach your eggs, and lay them on a toast; or toast your bread crisp, and pour a little boiling water over it; season it with a little salt, and then lay your poached eggs on it.
To dress eggs with breads
TAKE a penny-loaf, soak it in a quart of hot milk for two hours, or till the bread is soft, then strain it through a coarse sieve, put to it two spoonfuls of orange-flour-water, or rose-water; sweeten it, grate in a little nutmeg, take a little dish, butter the bottom of it, break in as many eggs as will cover the bottom of the dish, pour in the bread and milk, set it in a tin-over before the fire, and half an hour will bake it; it will do on a chafing-dish of coals. Cover it close before the fire, or bake it in a flow oven.
To sarce, eggs.
GET two cabbage-lettuces, scald them, with a few mushrooms, parsley, sorrel, and chervil; then chop them very small, with the yolks of hard eggs, seasoned with salt and nutmeg; then stew them in butter; and when they are enough, put in a little cream, then pour them into the bottom of a dish. Take the whites, and chop them very fine with parsley, nutmeg, and salt. Lay this round the brim of the dish, and run a red-hot fire-shovel over it, to brown it.
Eggs with lettuce.
SCALD fome cabbage-lettuce in fair water, fqueeze them well, then flice them add toss them up in a sauce-pan with a piece of butter; season them with pepper, salt, and a little nutmeg. Let them flew half an hour, chop them well together; when they arc enough, lay them in your dish, fry some eggs nicely in butter and lay on them. Garnish with Seville orange.