To fry eggs round as balls, have a deep frying pan, and three pints of clarified butter. Heat it as hot as for fritters and stir it with a stick until it runs around like a whirlpool; then break an egg in the middle, and turn it round with your stick, until it is as round as hard as a poached egg.

The whirling of the butter will make round as a ball, then take up with a slice and put it in a dish before the fire, they will keep hot half an hour and yet be soft; so you may do as many as you please.

You may serve these with what you please, nothing better than stewed spinach and garlic with orange.

*Found in an old almanac

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