"Take half a dozen of eggs, break them each severally upon a Trencher, and after that beat them all together in a dish, and adde some beaten salt to them, and some few drops of water, or of milk; cause some butter to be mested in a Skillet, and when it is brown fryed pour your beaten eggs into it, and let them fry more or less according to your pleasure, and according as you will have your Omelet to be limber or stiff; instead of butter you may use oyl, if you love it, or any kind of other sweet suet as well in the making of these as all other several sorts and kinds of Omelets. Now in case you desire to have your Omelet to bee a green one, you shall only need to mingle some Green-sauce with your Eggs as you beat them; or in case you make not your Omelet of a green colour, you may as then serve up your Green-sauce joyntly with it, but the usual custom is to eat your Omelet with a little vinegar, and some powder sugar."
M. Marnette, The Perfect CookDo you like them cooked in suet?
This will teach you how to do it.
I made eggs with green sauce (basically, lots of chopped herbs in vinegar) from a medieval recipe for a dinner party this summer, and it went over quite well (by those who like really vinegary sauces.)
ReplyDeleteI have tried to replicate a few times a green sauce I had in Germany years ago which had multiple herbs and maybe spinach and scallions served over hardboiled eggs and boiled potatoes. It was so delicious.
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