The receipt (recipe) To butter Eggs in the Polonian Fashion was served on sippets (bread prepared by using a toasting fork at the hearth).

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After the eggs have been mixed with mashed bread soaked in gravy, butter and diced preserved lemon peel for the receipt (recipe) To butter Eggs in the Polonian Fashion it is cooked on a Chafing-dish of coals.  Note the bread on the toasting fork in the top center of the picture for the preparation of sippets.

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After the preserved lemon peel has been added to the mixture of eggs and bread soaked in gravy for the receipt (recipe) To butter Eggs in the Polonian Fashion next butter them.

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The preserved lemon peel is cut or shred small for the receipt (recipe) To butter Eggs in the Polonian Fashion.

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The next ingredient for the receipt (recipe) To butter Eggs in the Polonian Fashion is preserv’d lemon peel. The peel of lemons is preserved with sugar and stored in gally pots as the one pictured.

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After the salt has been added to the Bread soak’d in Gravy for the receipt (recipe) To butter Eggs in the Polonian Fashion, put this to your Eggs.

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Have ready some Bread soak’d in Gravy before starting the receipt (recipe) To butter Eggs in the Polonian Fashion. I had the bread soak in the mortar and pestle because the soaked bread will be beaten together in a Mortar with some Salt.

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The first step in the preparation of the receipt (recipe) To butter Eggs in the Polonian Fashion is to beat half a score of Eggs. When I prepared this receipt, it was the height of spring egg season. Note in the rye straw basket at the top of the picture that there are quail, turkey, duck and geese eggs.

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Being at a hearth to prepare the receipt (recipe) To butter Eggs in the Polonian Fashion was unique as I had not been able to use an historic hearth from March 2020 to April 11, 2021 due to the pandemic. In front of the fire back is my main fire and to the right the fire in the chafing dish that will be used to cook the receipt.

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Pictured is the finished receipt (recipe) Tunnbröd made from Puhwem (Lenape white flour corn) and water, and prepared with traditional Swedish flatbread tools.

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