56 Good (fake) venison
If you would make a good venison of eggs, take four eggs for a lordly dish. Add milk to it, but it should not be too much, and make a dough of it as much as you will enjoy. Pour it into a small bag (and put it) into boiling water and let it boil until it turns hard. The cut it quite small and fry it, and prepare it in a black pepper sauce, 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.