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A Made Dish Of The Proportion Of An egge For Flesh Daies.

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"

A made dish of the proportion of an Egge for flesh daies.. MAke in all your things, your farsing stuffe as you do for your Cabbadge, euen so much as will fill a Bladder. Frst take a drie bladder & wash it cleane, that is of a Calfe or of a Stere, and cut a little hole in the toppe, and then put in all your farseing stuffe, and when you haue filled it then close the bladder toppe, binding it with a threede, and then put it into freshe Beefe broth, or Mutton broth, and there let it seeth till it be enough, then take it out, and let it stand still til it be somewhat stiffe, then cut away the bladder from it, and take another drie bladder and washe it clean: let it be bigger somewhat the[n] the other was before, and cut it broad at the toppe, wherby your farsing stuffe may in the hole goe, and when it is in then so many whites of Egges being rawe as may run round about him both aboue and be, neath, within the bladder cleane couered with it, then bind vp your bladder mouth and put into your broth againe the Bladder, and there let it seeth till the white be hardened about the farsing, then take it out and cut away the bladder, then set it in a faire dish, laying the parselie vpon it, and so serue it forth. Thus may you make small Egges to the number of sixe or eight in a dish in like maner, hauing a bladder for the same purpose.


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