To make Omlets divers Ways: The Fifteenth Way

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take six or eight eggs, beat them with salt, and make a stuffing, with some pine kernels, currans, sweet herbs, some minced fresh fish, or some of the milts of carps that have been fried or boiled in good liquor, and some mushrooms half boiled and sliced; mingle all together with some yolks or whites of eggs raw, and fill up great cucumbers therewith being cored, fill them up with the foresaid farsing, pare them, and bake them in a dish, or stew them between two deep basons or deep dishes; put some butter to them, some strong broth of fish, or fair water, some verjuyce or vinegar, and some grated nutmeg, and serve them on a dish with sippets.