9. An Etiudros Alberti or Stone that is apt to be always moist: usefull unto drie tempers, and to be held in the hand in Fevers instead of Crystal, Eggs, Limmons, Cucumbers.
11. A neat painted and gilded Cup made out of the Confiti di Tivoli and formed up with powder’d Egg-shells; as Nero is conceived to have made his Piscina admirabilis, singular against Fluxes to drink often therein.
The Secret and Mysterious Order of the Brotherhood of Billy Goats. 20,000,000 Strong from Coast to Coast Bernard Google, Exalted Angora
This card is as a pearl without price. Guard it as you would your life. It entitles you to crash the sanctum sanctorum of each and every Billy Goat Lodge throughout the civilized world. Flash it when in distress, solemnly whispering the mysyerious password — OKMNX — and twenty million loyal Billy Goats are bound by oath to give you a hand.
Read the Herald and Examiner Every Day for Chapter News.
Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each person. Toast squares of bread, remove the crust. Broil the ham quickly; put each square of ham on a square of toast, put on top a poached egg, dust lightly with pepper and send to the table.
Eggs à la regence
6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can of chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the butter and flour together, add the stock, stir until boiling, add the mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and send at once to the table.
1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of pepper
Cut the egg plant into slices, season it with salt and pepper, dip in egg and bread crumbs and fry carefully in deep hot fat; put this on brown paper in the oven to dry. Broil the ham, cut it into squares sufficiently small to go neatly on top of each slice of egg plant. Poach the eggs, and heat the other ingredients for the sauce. Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg; baste with sauce and send to the table.
Mr. Hamstead, in the 8th Volume of his useful Collections, tells us, the vessels were very good made at Fulham, but all flat, the Difficulty in making a hollow Dish was thought insuperable, because it must be burnt to that Degree, that the Heat of the Fire made the Sides fall: But this ingenious Christian surmounted the Difficulty, and hath many Years ago actually made several very delicate Pots of English Materials.
In the glaze were wrought A Skeleton in Metal; it is well done, but only to the short Ribs. Venus and Cupid in Wax-work. A Sort of Bachus, or Antick, pouring out Liquor, with a Bull’s Head betwixt his Thighs, or perhaps a Rams, relating to some Local Custom, like that of a Flitch of Bacon at Dunmoe in Essex: It is of Wood, and hath in old Characters Belly merry In a different script. The History of Joseph of Arimathea’s entombing our Saviour, whose emaciated Corps is very well represented in the Winding-sheet.
Musæum Clausum, or, Bibliotheca Abscondita: Containing Some remarkable Books, Antiquities, Pictures and Rarities of several kinds, scarce or never seen.
According to John Polemon’s Description of the In 1578 battle, “These dead bodies of three kings being brought into one Pavillion, made an horrible spectacle, and wrong teares from the beholders. For what more sorrowfull and horrible a sight could there bee, than to beholde three most mightie kings, that died in one battaile, lying together. The armie of one of whom was vanquished when he lived, & after he was dead did straight waie overcome the armie of the other two kinges: and whereas all three did aspire to the kingdome of Marocco, none of them helde it.” Sir Thomas Browne had seen an ostrich “in the latter end of James his dayes, at Greenwich, when I was a schoolboy”, and later kept one in his garden, where “it soon ate up all the gilliflowers, tulip-leaves, and fed greedily upon what was green”.
Nautilus: The stubborn fact remains that, no matter how deeply we probe into the nature of bacon, eggs, oatmeal, and avocado toast—to say nothing of shakshuka, grits, bear claws, or dim sum—or the interactions between these fundamental building blocks and, say, orange juice or coffee and the morning paper, we simply have no convincing theory to explain how such disparate, seemingly inert components give rise to the phenomenon we subjectively experience as “breakfast.”
In particular, we know from the work of Scherzinger, et al. that breakfast is not located in the eggs. The chicken is involved but the pig is committed.