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To Make A Splede Eagle Of A pullet.

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 make a splede Eagle of a pullet.. TAke a good pullet and cut his throate hard by the head, and make it but a little hole, then scalde him cleane, and take out of the small hole his crop, so done, take a quill and blowe into the same hole, for to make the skinne to rise from the fleshe, then break the wing bones, and the bones hard by the knee, then cut the necke hard by the body within the skinne, then cut off the romp within the skinne, leauing the bones at the legges, and also ye head on, so drawing the whole body out within the skinne of the hole, the bones to be laid beneath towardes the clawes, and the feets being left also on, you must cut of his bill: when you haue taken out all these bones, and brought it to the purpose, then take the fleshe of the same pullet, & perboile it a little, and mince it fine with Shéepes Suet, grated bread, thrée yolkes of harde Egges, then binde it with foure rawe Egges, and a fewe Barberies, working these together, season it with Cloues, Mace, Ginger, Pepper and salt, and saffron, then stuffe your pullets skinne with it, putting it in at the hole at the head, and when you haue stuffed him, take him and lay him flat in a platter, and make it after the proportion of an Eagle in euery part, hauing his head to be cleft a sunder, and laide in two partes like an Eagles head thus done, then must you put him into the Ouen, leauing in the platter a dish of butter vnderneath him, an other vpon him, because of burning, and whe[n] it is enough then set it foorth, casting vpon him in the seruice blaunch pouder, Sinamon Ginger, and Suger.


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