To make a lenthen Haggesse with poched egges.
Prepared for [event name] on [date]
by [name]


Introduction
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
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

eggs
verjuice
thyme
herbs
broth
currants
sugar
cinnamon
salt
butter
roses


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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Bibliography

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Searchable index of "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:105>. Accessed on October 15, 2019, 2:20 pm.




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