Recipe by Daniel Myers

Ingredients

4 slices white bread, grated to fine crumbs

2 yolks from hard-boiled eggs, ground

1 tsp. dried parsley

1 tsp. hyssop

1/4 tsp. thyme

1/4 tsp. pepper

1/4 tsp. cinnamon

1/8 tsp. cloves

1/8 tsp. mace

1/8 tsp. ginger

2 eggs

2 Tbsp. butter, softened

1/8 cup currants



Method

Mix all ingredients except currants together to form a thick paste. This can be done by hand, but a mixer or food processor handles it much more quickly. Stir in the currants last.

Use mixture to stuff meat or as a filling for hollowed out vegetables. Make sure to cook it to an internal temperature of 165°F.

Makes about 1 cup of stuffing.

Source [The Second part of the good Hus-wiues Iewell, T. Dawson]: To farse all things.. TAKE a good handfull of tyme, Isope, Parselye, and three or foure yolkes of Egges hard rosted, and choppe them with hearbs small, then take white bread grated and raw egs with sweet butter, a few small Raisons, or Barberies, seasoning it with Pepper, Cloues, Mace, Sinamon and Ginger, woorking it altogether as paste, and the[n] may you stuffe with it what you will.

Published: April 16, 2018

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