Clary and Eggs

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

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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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