This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at
MedievalCookery.com
To make boyled meates for dinner. Take the ribbes of a necke of Mutton, and stuffe it with Margerum, sauery, time, persely chopped small currants, with the yolkes of two egges, pepper & salt, then put it into a posnet with faire water, or else with the liquor of some meate, with vineger, pepper, and salt, and a little butter, and so serue it.