made Plain and Eafy. 
l 9 t 
Sorrel with eggs . 
FIRST your forrel muft be quite boiled and well ftrained, 
then poach three eggs foft and three hard, butter your forrel well, 
fry fome three-corner toafts brown, lay the forrel in the difh, lay 
the foft eggs on it, and the hard between ; flick the toaft in and 
about it. Garnifli with quartered orange. 
A fricafey of artichoke bottoms . 
TAKE them either dried or pickled ; if dried, you muft lay 
them in warm water for three or four hours, fhifting the water 
two or three times ; then have ready a little cream, and a piece 
of frefti butter, ftirred together one way over the fire till it is. 
melted, then put in the artichokes, and when they are hot difh 
them up. 
To fry artichokes. 
FIRST blanch them in water, then flour them, fry them in 
frefli butter, lay them in your difh and pour melted butter over 
them. Or you may put a little red wine into the butter, and 
feafon with nutmeg, pepper and fait. 
A white fricafey of mufhrooms. 
TAKE a quart of frefli mufhrooms, make them clean, put 
them inlo a faucepan, with three fpoonfuls of water and three 
of milk, and a very little fait, let them on a quick fire and let 
them boil up three times ; then take them off, grate in a little 
nutmeg, put in a little beaten mace, half a pint of thick cream, 
apiece of butter rolled well in flour, put it all together into the 
faucepan, and mufhrooms all together, (hake the faucepan well 
all the time. When it is fine and thick, difh them up; be care¬ 
ful they do not curdle. You may ftir the faucepan carefully 
with a fpoon all the time. 
To make buttered loaves. 
BEAT up the yolks of twelve eggs, with half the whites, and 
a quarter of a pint ofyeaft, ftrain them into a difh, feafon with 
fait and beaten ginger, then make it into a high pufte with 
flour, lay it in a warm cloth for a quarter of an hour ; then 
make it up into little loaves, and bake, them or boil them with 
butter, and put iq a glafs of white wine. Sweeten well with 
6 fugar, 
