Separate the egg, beat the yolk, and mix it with the potato.
(b) Explain how the yolk and the white of an egg may be separated.
Remove it from the fire, and when cooled a little, stir in the yolk of the egg.
Beat in the yolk, add pepper, salt, and cayenne; and stir in the cheese.
Add the grated cheese and seasoning, and mix with the yolk of egg.
Add four ounces of bread crumbs, the yolk and white of an egg, a little pepper and salt; and if approved, a minced apple.
Smooth it with the back of a spoon, wash it over with the yolk of an egg, and put it into the oven for three or four minutes.
Dip the roes and melts in the yolk of an egg; flour them, and fry them of a fine brown, and have fried parsley and sippets ready.
Mix with them half a nutmeg grated, the yolk of an egg, a spoonful of brandy, and four ounces of currants washed and dried.
After they are well buttered, varnish them all over with a feather, dipped in the yolk of an egg stirred up with a little beer.