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TAke Egges and seeth them hard, then take the yolkes out of them and braie them in a Morter, and temper them with Creame, and then strain them, & put to them pepper, saffron cloues, mace, smal raisons, almonds blanched & smal shred, & grated bread: take Peares also sodden in ale, & bray & strain thē with the sam•• liquor, and ••t therto bastard and honey, & put it in a pan and stirre it on the fire till it be we sodden. Then make litle coffins and set the••
in the Ouen vntil they bee hard, and then you must take them out again, and put the foresaid liquor into them, and so serue them foorth.