To fry eggs as round as balls.
HAVING a deep frying-pant and three pints of clarified butter, heat it as hot as for fritters, and stir it with a stick, till it runs round like a whirlpool then break ah egg into the middle, and turn it round with your stick, till it be as hard as a poached egg the whirling round of the butter will make it as round as a ball, then take it up with a slice, and put it in a dish before the fire: they will keep hot half an hour and yet be soft; so you may do as many as you please. You may serve these with what you please, nothing better than stewed spinach, and garnish with orange.
To make an egg as big as twenty.
PAB.T the yolks from the whites, drain them both separate through a sieve, tie the yolks up in a bladder in the form of a ball. Boil them hard, then put this ball into another bladder, and the whites round it; tie it up oval fashion, and boil it. These are used for grand sallads. This is very pretty for a ragoo, boil five or six yolks together, and lay in the middle of the ragoo of eggs; and so you may make them of any size you please.
To make a grand dish of eggs.
YOU must break as many eggs as the yolks will fill a pint bason, the whites by themselves, tie the yolks by themselves in a bladder round; boil them hard, them have a wooden bowl that will hold a quart, made like two butter-dishes, but in the shape of an egg, with a hole through one at the top. You are to observe, when you boil the yolks, to run a packthread through, and leave a quarter of a yard hanging out. When the yolk is boiled hard, put it into the bowl-dish; but be careful to hang it so as to be in the middle. The firing being drawn through the hole, then clap the two bowls together and tie them tight, and with a funnel pour in the whites through the hole; then stop the hole close, and boil it hard. It will take an hour. When it is boiled enough, carefully open it, and cut the string close. In the mean time take twenty eggs, beat them well, the yolks by themselves and the whites by themselves; divide the whites into two, and boil them in bladders the fliape of an egg. When they are boiled hard, cut one in two long-ways and one cross-ways, and with a fine sharp knife cut out some of the white in the middles lay the great egg in the middle, the two long halves
