45 A dish of filled eggs
This recipe is at odds with its title. Many ‘filled eggs’ recipes refill cooked egg into the shells, but this ends up describing something like a sliced omelet. It may be a case of garbled transmission, or a mismatch or title and recipe in the course of copying.
Take eight eggs, break them open at the tips, heat some fat in a pan and pour in the eggs. Fry them until it is enough inside and out. Throw in onto a work surface and chop good spices into it and slice it. Serve it and do not oversalt it.
I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.