Take harde Chese and cutte it in slyces, and pare it, than laye it in fayre water, or in swete mylke, the space of three houres, then take it up and breake it in a morter tyll it be small, than drawe it up thorowe a strainer with the yolkes of syxe egges, and season it wyth suger and swete butter, and so bake it.
Take your apples and pare them cleane and core them as ye wyll a Quince, then make youre coffyn after this maner, take a lyttle fayre water and half a dyche of butter and a little Saffron, and sette all this upon a chafyngdyshe tyll it be hoate then temper your flower with this sayd licuor, and the whyte of two egges and also make your coffyn and ceason your apples with Sinemone, Gynger and Suger ynoughe. Then putte them into your coffin and laye halfe a dyshe of butter above them and so close your coffin, and so bake them.
Take fayre Bef of the quyschons, and motoun of the bottes, and kytte in the maner of Stekys; than take raw Percely, and Oynonys smal y-scredde, and yolkys of Eyroun sothe hard, and Marow or swette, and hew alle thes to-geder smal; than caste ther-on poudere of Gyngere and Saffroun, and tolle hem to-gederys with thin hond, and lay hem on the Stekys al a-brode, and caste Salt ther-to; then rolle to-gederys, and putte hem on a round spete, and roste hem til they ben y-now; than lay hem in a dysshe, and pore ther-on Vynegre and a lityl verious, and pouder Pepir ther-on y-now, and Gyngere, and Canelle, and a fewe yolkys of hard Eyroun y-kremyd ther-on; and serue forth.
"Take as many eggs as thou wilt, and boil them whole in hot water; put them in cold water and divide them in half with a thread. Take the yolks quickly and crush cilantro, put in onion juice, pepper and coriander and beat all this together with murri, oil and salt and mash the yolks with this until it forms a paste. Then stuff the whites with this, insert a small stick into each egg, and sprinkle them with pepper, God willing.
"I used six eggs, one onion, a few tablespoons each of cilantro and murri, and sprinkles of pepper, coriander, oil, and salt. I chopped the onion finely, then crushed it in a mortar, discarding the pulp and pouring the liquid in with the other ingredients. At various times I have used both cilantro and parsley for this dish; either must be very finely chopped and crushed, or the pieces will stick in the teeth and be unpleasant.
"It is said that the people of each country fear different devils; and in some lands the devils are apparently good cooks, for in those places this dish is called "devilled eggs"."
This article first appeared in Tournaments Illuminated number 96 (Fall 1990). The author, Stephen Bloch (John Elys), is on the net at sbloch@adelphi.edu. This version is dated February 12, 1996.
Prenez avant la saint Jehan noiz nouvelles et les pelez et perciez et mectez en eaue freshce tremper par .ix. jour, et chacun jour renoivellez eaue, puis les laisser secer et emplez les pertuiz de cloz de giroffle et de gingembre et mectez boulir en miel et illec les laissiez en conserve.
Take Piggis mawys and skalde them wel; take groundyn Pork and knede it with Spicerye, with pouder Gyngere, and Salt and Sugre; do it on the mawe, but fille it nowt to fulle, then sewe them with a fayre threde and putte them in a Spete and men don piggys. Take blaunchid Almoundys and kerf them long, smal and scharpe, and frye them in grece and sugre. Take a ltytle prycke and pryckke the yrchons. An putte in the holes the Almoundys, every hole half, and lech fro sometimes. Ley them then to the fyre; when they be rostid, dore them, sum with Whete Flowre and mylke of Almoundys, sum grene, sume blake with Blode, and lat them nowt browne to moche; and serve forth.
