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To Farse All Things.


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To farse all things.. TAKE a good handfull of tyme, Isope, Parselye, and three or foure yolkes of Egges hard rosted, and choppe them with hearbs small, then take white bread grated and raw egs with sweet butter, a few small Raisons, or Barberies, seasoning it with Pepper, Cloues, Mace, Sinamon and Ginger, woorking it altogether as paste, and the[n] may you stuffe with it what you will.

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