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To Make A Lenthen Haggesse With Poched egges.

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 lenthen Haggesse with poched egges.. TAke a Skillet of a pinte, and fill it half with vergious, and halfe with water, and then take Margerome, Wintersauerie, Peniroyall, mince, Time, of eche fixe crops, wash them, and take foure Egges, hard rosted, and shred them as fine as you can, & put the hearbes thus into the broth, then put a great handfull of currants, and the crummes af a quarter of a Manchet, and so let it séeth til it be thicke, then season it with Suger, Sinamon, Salt, and a good peece of Butter, and three or foure spoonefulles of Rose water, then poch seauen Egges and lay them on sippets, and poure the Haggesse on them, with Sinamon and Sugar strewed on them.


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