A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.

To mak juselle sengle

To mak juselle sengle tak freshe brothe of fleshe and set it on the fiere in a pan and put there to saige leuys brok in two or in thre and parsley and colour the brothe then tak egge and grated bred and mele them to gedur. and when the pot boilithe put the comand to the brothe and salt it and stirr it till it

crudd and when it crudithe gadur it to gedur with a scemer and alay it with a litille ale or cold brothe and serve it furthe.