Page 97

46 ===A Frigesy of Eggs and Hearbs=== Take Parsoly Time and Margerum a hand full, but most Parsoly chop ym Small putt to ym 6 Eggs A Little grated bread beat ym all well togeather putt A Little melted Butter amongs it and Season it with Salt Sugar mace and Cloues So fry it as you do A Tansey ===A Frygasie of Chickings=== Quarter your Chickings frie them with Butter Scald A little time Parsley Winter Savery beat ye yolk's of 4 Eggs and varjas togeather, put in your Hearbs After they are chopt with Some Nutmegg, and Salt when your chickings are fryed Put your Sause into ye Pann and So Serve it up ===Sause For Any Frygacie=== Take ye yolks of 6 Eggs beat ym very well yn mix to ym About 3 or 4 spoonfulls of white wine vinnegar, or vargas and add An Anchovie or 2 Putt all into A Fry- ing Pan and Shake itt About till the rawness be out and when it groues thick Putt in A Peese of Batter Stir it continnually till it be thick then, have Ready A little White wine vinnegar wherein some slised onyon hath been steeped season it with that to your taist it is good with Eather flesh or Fish ===To Make Russ to Fry or Stew=== Take Cheese crud 4 yalk's of Eggs 1 nutmegg A little Rose water A Handfull of Fine Floure and worke it well togeather with A Little salt then Make it into Fower and Fry them