Flummery Eggs

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Eggs
Flummery
Lemon Garnish
Jelly Base
Decoration
Instructions (12)
  1. Take three or five of the smallest pullet eggs you can get, and fill them with flummery.
  2. When the flummery is stiff and cold, peel off the shells.
  3. Pare off the rinds of two lemons very thin.
  4. Boil the lemon rinds in sugar and water to take off the bitterness.
  5. When the lemon rinds are cold, cut them in long shreds to imitate straws.
  6. Fill a bason one third full of stiff calf’s foot jelly, and let it stand till cold.
  7. Lay the shredded lemon rinds in the jelly in a ring about two inches high in the middle of your bason.
  8. Strew a few corns of sago around the lemon ring to look like barley.
  9. Fill the bason to the height of the peel (lemon rind) with jelly, and let it stand till cold.
  10. Lay your flummery eggs in the middle of the lemon rind ring, so that the straw (lemon shreds) may be seen around.
  11. Fill the bason quite full of jelly, and let it stand.
  12. Turn it out the same way as the fish-pond.
Original Text
TAKE three or five of the smallest pullet eggs you can get, fill them with flummery, and when they are stiff and cold peel of the shells, pare off the rinds of two lemons very thin, and boil them in sugar and water, to take off the bitterness, when they are cold, cut them in long shreds to imitate straws, then fill a bason one third full of stiff calf’s foot jelly, and let it stand till cold, then lay in the shred of the lemons, in a ring about two inches high in the middle of your bason, strew a few corns of sago to look like barley, fill the bason to the height of the peel, and let it stand till cold, then lay your eggs of flummery in the middle of the ring, that the straw may be seen round, fill the bason quite full of jelly, and let it stand, and turn it out the same way as the fish-pond.
Notes