201 
Plain and Bafy. 
To fry eggs as round as balls. 
HAVING a deep frying-pan, and three pints of clarified but¬ 
ter, heat it as hot as for fritters, and ftir it with a flick, till it 
juns round like a whirlpool ; then break an egg into the middle, 
and turn it round with your flick, till it be as hard as a poached 
egg ; the whirling rouqd of the butter will make it as round as 
a ball, then take it up with a flice, and put it in a diih before 
the fire: they will keep hot half an hour and yet be foft; fo 
you may do as many as you pleafe. You may ferve thefe with 
yyhat you pleafe, nothing better than flowed fpinach, and gar- 
jpifli with orange. 
To make an egg as big as twenty, 
PART the yolks from the whites, ftrain them both feparafe 
through a fieve, tie the yolks up in a bladder in the form of a 
ball. Boil them hard, then put this ball into another blad¬ 
der, and the whites round it; tie it up oval fafhion, and boil 
it. Thefe are uf<?d for grand fallads. This is very pretty for a 
ragoo, boil five or fix yolks together, and lay in the middle of 
theragoo of eggs , and foyou may make them of any fize you 
pleafe. 
5 To make a grand di/h of eggs. 
YOU muft break as many eggs as the yolks will fill a pint 
bafon, the whites by themfelves, tie the yolks by themfelves in 
a bladder round : boil them hard, then have a wooden bowl 
that will hold a quart, made like two butter-difhes, but in the 
fhage of an egg, with a hole through one at the top. You are 
to obferve, when you boil the yolks, to run a packthread through, 
and leave a quarter of a yard hanging out. When the yolk is 
boiled hard, put it into the bowl-dilh; but be careful to hang it 
fo as to be in the middle. The firing being drawn through the 
hole, then-slap the two bowls together and tie them tight, and 
with a funnel pour in the whites through the hole ; then flop 
the hole clofe, and boil it hard. It will take an hour. When 
it is boiled enough, carefully open it, and cut the firing clofe. 
In the mean time take twenty eggs, beat them well, the yolks by 
themfelves, and the whites by themfelves; divide the whites into 
two, and boil them in bladders the fliape of an egg. When 
they ate boiled hard, cut one in two long-ways and one crofs- 
ways, and with a fine fharp knife cut out fome of the white in the 
middle; lay the great egg in the middle, the two long halves 
' ..' . on. 
