Koock-boeck oft Familieren kevken-boeck : leerende hoe datmen alderhande vleesch, vogelen, ...

spinach. Pass it all together through the sieve, and add some salt, sugar, and cinnamon to it. Have your pan ready then with melted butter and pour the eggs in, and let it cook together like that, stirring always with a spoon. And when it is almost done, add some verjuys to it and serve it immediately with some sugar and cinnamon over it.

Another good composition of eggs.

Take ten eggs, beat them small, and have ready a small sauce of butter, salt water, pepper, cinnamon, saffron, and into this, mint and marjoram cut or chopped small, just as one does in tarts or soups. And when this little soup has boiled a bit with these herbs, then one pours the eggs into it with some grated bread and grated cheese, and one stirs it well with a spoon. And when the eggs look yellow, then they are done, and one serves them warm to the table.

Terseye Omelet as I like to eat it, from one egg.

Take an ordinary pan and melt some butter in it, as one usually does. Take then one egg and break that into a small cup or small bowl, and beat it well until small. Add salt, sugar, and cinnamon to it according to discretion, but little, and pour it into the pan and make an omelet of the same size, as if you had many eggs. Put it then like that into the platter, and add some orange juice to it, or some verjuys. Sprinkle some

sugar and cinnamon over it and serve it like that. And if there are many people, then make ten or twelve in this manner, and lay them all in one platter on top of each other. They are wonderfully good and lovely to eat.

Terseye Omelet with green herbs.

Take eggs according to your liking and beat them small, and add some salt to it. Take then mint, feverfew, pimpernel, sorrel, and parsley; chop it or pound it all together, and add this to it and make your omelet from it. Serve them warm with some sugar sprinkled over them. In April and May, add some elderflowers to it; it is very good.

It seems to me that my appetite and hunger would easily vanish with these diverse pottages. There is no reason for us to remain stuck here, for we would easily clog ourselves, and it might well rise up against us. We must see to finding some little sauces to awaken a new hunger and desire again.

All kinds of Sauce; and first

White Sauce.

Take 6 ounces of white nuts, well peeled and cleaned, and four ounces of fresh almonds. Pound them together in a mortar with about 4 ounces of crumbs of white wheat bread and some soup of mutton or other meat, also fish soup. Take care that it is not too heavily salted. And when this