To make a lenthen Haggesse with poched egges.
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This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To make a lenthen Haggesse with poched egges.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make a lenthen Haggesse with poched egges.. TAke a Skillet of a pinte, and fill it half with vergious, and halfe with water, and then take Margerome, Wintersauerie, Peniroyall, mince, Time, of eche fixe crops, wash them, and take foure Egges, hard rosted, and shred them as fine as you can, & put the hearbes thus into the broth, then put a great handfull of currants, and the crummes af a quarter of a Manchet, and so let it séeth til it be thicke, then season it with Suger, Sinamon, Salt, and a good peece of Butter, and three or foure spoonefulles of Rose water, then poch seauen Egges and lay them on sippets, and poure the Haggesse on them, with Sinamon and Sugar strewed on them.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
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