Eggs buttered in the Polonian fashion

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take twelve eggs, and beat them in a dish, then have steeped bread in gravy or broth, beat them together in a mortar, with some salt, and put it to the eggs, then put a little preserv’d lemon peel into it, either small shred or cut into slices, put some butter into it, butter them as the former, and serve them on fine sippets.

Or with cream, eggs, salt, preserved lemon-Peels grated or in slices.

Or grated cheese in buttered eggs and salt.