and beaten butter.

_To fry Eggs._

Take fifteen eggs and beat them in a dish, then have interlarded
bacon cut into square bits like dice, and fry them with chopped
onions, and put to them cream, nutmeg, cloves, cinamon, pepper, and
sweet herbs chopped small, (or no herbs nor spice) being fried,
serve them on a clean dish, with sugar and juyce of orange.

_To fry an Egg as round as a Ball._

Take a broad frying posnet, or deep frying pan, and three pints of
clarified butter or sweet suet, heat it as hot as you do for
fritters; then take a stick and stir it till it run round like to a
whirle-pit; then break an egg into the middle of the whirle, and
turn it round with your stick till it be as hard as a soft poached
egg, and the whirling round of the butter or suet will make round as
a ball; then take it up with a slice, and put it in a warm pipkin or
dish, set it a leaning against the fire, so you may do as many as
you please, they will keep half an hour yet be soft; you may serve
them with fried or toasted collops.

_To make the best Fritters._

Take good mutton-broth being cold, and no fat, mix it with flour and
eggs, some salt, beaten nutmeg and ginger, beat them well together,
then have apples or pippins, pare and core them, and cut them into
dice-work, or square bits, and when you will fry them, put them in
the batter, and fry them in clear clarified suet, or clarified
butter, fry them white and fine, and sugar them.

_Otherways._

Take a pint of sack, a pint of ale, some ale-yeast or barm, nine
eggs yolks and whites beaten very well, the eggs first, then all
together, then put in some ginger, salt, and fine flour, let it
stand an hour or two, then put in apples, and fry them in beef-suet
clarified, or clarified butter.

_Other Fritters._

Take a quart of flour, three pints of cold mutton broth, a nutmeg,
a quartern of cinamon, a race of ginger, five eggs, and salt, and
strain the foresaid materials; put to them twenty slic't pippins,
and fry them in six pound of suet.

Sometimes make the batter of cream, eggs, cloves, mace, nutmeg,
saffron, barm, ale, and salt.

Other times flour, grated bread, mace, ginger, pepper, salt, barm,
saffron, milk, sack, or white wine.

Sometimes you may use marrow steeped in musk and rose-water, and
pleasant pears or quinces.

Or use raisins, currans, and apples cut like square dice, and as
small, in quarters or in halves.

_Fritters in the I