fye Art of Cookery* 
200 
To broil eggs. 
CUT a toaft round a quartern loaf, toaft it brown, lay it q?i 
your difh, butter it, and very carefully break fix or eight eggs oil * 
the toaft, and take a red-hot (hovel, and hold Over them. When 
they are done, fqueeze a Seville orange over them, grate a little 
nutmeg over it, and ferve it up for a fide-plate. Or you may 
poach your eggs, and lay them on a toaft ; or toaft your bread 
crifp, and pour a little boiling water over it; feafon it with a 
little fait, and then lay your poached eggs on it. 
To drefs eggs with bread . 
TAJCE a penny-loaf, foak it in a quart of hot milk for two 
hours, or till the bread is foft, then ftrain it through a coarfe 
fieve, put to it two fpoonfuls of orange-flour-water, or rofe-* 
water; fweeten it, grate in a little nutmeg, take a little difh, 
butter the bottom of it, break in as many eggs as will cover the 
bottom of the difh, pour in the bread and milk, fet it in a tin- 
oven before the fire, and half an hour will bake it ; it will do 
on a chaffing-difh of coals. Cover it clofe before the fire, or 
bake it in a flow ovem 
To farce eggs. 
GET two cabbage-lettuces, fcald them, with a few mufh- 
rooms, parfley, forrel, and chervil ; then chop them very fmall. 
With the yolks of hard eggs, feafoned with fait and nutmeg ; then' 
few them in butter ; and when they are enough, put in a little 
cream, then pour them into the bottom of a difh. Take the 
whites, and chop them very fine with parftey, nutmeg, and falt 0 
Lay this round the brim of the difh, and run a red-hot fire- 
fhovel over it, to brown it* 
Eggs with lettuce . 
SCALD fome cabbage-lettuce in fair water, fqueeze them 
well, then flice them and tofs them up in a faucepan with a piece 
of butter ; feafon them with pepper, fait, and a little nutmeg. 
Let them ftew half an hour, chop them well together; when 
they are enough, lay them in your difh, fry fome eggs nicely 
in butter and lay on them, Garnifh with Seville orange. 
