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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle Chickins in White-broth. TRusse and parboyle them very white: then put them with sweet Hearbes into a Pipkin, with Mace, pieces of Sinamon, chop a little Parsley but course, and straine the yolkes of foure or fiue Egges, with a little Uergis, which must bee put in when they are ready to be taken from the fire. Garnish your Dish.

Other versions of this recipe:

To boyle Chickens in white broth (A NEVV BOOKE of Cookerie)