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Clary and Eggs

Eggs
Historic

Omelette with chopped clary leaves (qv), fried in lard, served with lemon slices (Bradley 1728, Moxon 1764)


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

Clary and Eggs,

Take eight or ten Eggs; beat them well in a Porringer; then take some Clary Leaves, and chop them small; add a little Pepper and Salt, and some Onion chopt small. This Mixture must be fry'd in hot Lard or Hog-Seam, and serve it with Slices of Lemon.





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