To butter a Dish of Eggs


Take twenty eggs more or less, whites and yolks as you please, break them into a silver dish, with some salt, and set them on a quick charcoal fire, stir them with a silver spoon, and being finely buttered put to them the juyce of three or four oranges, sugar, grated nutmeg, and sometimes beaten cinamon, being thus drest, strain them at the first, or afterward being buttered.