When they are enough, take half a pint of White wine,
four yolks of Eggs, a quarter of a pound of butter (or more) a good
spoonful of Thyme, Sweet-Marjoram and Parsley (more Parsley then of the
others) all minced small; a Porrenger full of gravy. When all these are
well incorporated together over the fire, and well beaten, pour it into the
pan to the rest, and turn it continually up and down over the fire, till
all be well incorporated. Then throw away the Onion and first sprigs of
Herbs, squeese Orange to it, and so serve it up hot.
If instead of a Fricacee, you will make _un estuvee de veau_, stew or boil
simpringly your slices of Veal in White-wine and water, _ana_, with a good
lump of Butter, seasoning it with Pepper and Salt and Onions. When it is
enough, put to it store of yolks of Eggs beaten with Verjuyce, or
White-wine and Vinegar, and some Nutmeg (and gravy if you will) and some
Herbs as in the Fricacee; and stir all very well over the fire till the
sauce be well _lie_ together.
A TANSY
Take three pints of Cream, fourteen New-laid-eggs (seven whites put away)
one pint of juyce of Spinage, six or seven spoonfuls of juyce of Tansy, a
Nutmeg (or two) sliced small, half a pound of Sugar, and a little Salt.
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