To dress a dish of Collops and Egg the best way for service

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The Accomplisht Cook

By Robert May

Published 1660

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Take fine young and well coloured bacon of the ribs, the quantity of two pound, cut it into thine slices and lay them in a clean dish, toste them before the fire fine and crisp; then poche the eggs in a fair scrowred skillet white and fine, dish them on a dish and plate, and lay on the colops, some upon them, and some round the dish.