To make an Egg as big as Twenty

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
For the egg yolk ball
For the egg white casing
For ragoo
Instructions (8)
  1. Part the yolks from the whites.
  2. Strain them both separate through a sieve.
  3. Tie the yolks up in a bladder in the form of a ball.
  4. Boil the yolk ball hard.
  5. Put this ball into another bladder, and the whites round it.
  6. Tie it up oval fashion, and boil it.
  7. To make for a ragoo, boil five or six yolks together, and lay in the middle of the ragoo of eggs.
  8. You may make them of any size you please.
Original Text
To make an Egg as big as Twenty. PART the yolks from the whites, strain them both separate thro' a sieve, tie the yolks up in a bladder in the form of a ball. Boil them hard, then put this ball into another bladder, and the whites round it; tie it up oval fashion, and boil it. These are used for grand sallads. This is very pretty for a ragoo, boil five or six yolks together, and lay in the middle of the ragoo of eggs; and so you may make them of any size you please.
Notes
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