veal, and smite it in little pieces and wash it clean. Put it
into a fair pot with fair water, and let it boil together.
then parsely, sage, hyssop, savoury, and wash them and hew them
and cast them into the flesh when it boils.
take powder of pepper, canel (cinnamon), cloves, maces, saffron,
salt and let them boil together, with a good deal of wine with
when the flesh is boiled, take it up from the broth, and let
the broth cool.
it is cold, strain yolks and whites of eggs through a strainer,
and put them to the broth, so that the broth be stiff enough.
make a fair coffin (shell) of pastry, and lay three or four
pieces of flesh in the coffins.
take dates, prunes and cut them, and salt, and cast thereto
a little powder of ginger and a little verjuice (a sauce of
sour apples), and put to the broth, and salt.
let the coffin and the flesh bake a little.
then put the broth in the coffins, and let them bake till they