To dress hard Eggs divers ways: Otherways


Take twenty eggs, and strain them whites and all with a little salt; then have a skillet with a pound of clarified butter, warm on the fire, then fry a good thick toast of fine manchet as round as the skillet, and an inch thick, the toast being finely fryed, put the eggs on it into the skillet, to fry on the manchet, but not too hard; being finely fried put it on a trencher-plate with the eggs uppermost, and salt about the dish.