59 A dish of krosz eyern (filled eggs)
If you would make krosz eyer, boil the eggs so that the yolks become soft (the editor emended ‘not’, I believe that is a misinterpretation). Then make two slice-shaped (scheublets) holes (i.e. slice off the top and bottom), stab in and take out the yolk in such a way that the white stays in the shell. Chop parsley and grind the yolks with it. Then take some fat into a pan and stir it together over the fire until it has had enough and is neither too thin nor too thick. Then fill it back into the shells and boil them in meat broth. Peel them cleanly and put them in a good broth/sauce and do not oversalt them.
60 A dish of thirty eggs
If you would make one egg out of thirty, take two pig’s bladders one of which is smaller than the other and wash them out well with water inside. Then take the eggs and separate them, the whites on their own and the yolks on their own. Then take the small bladder, stir the yolks together and pour them into the bladder so that it is full. Tie it shut well, throw it into a pot and let it boil so it turns out hard. Then peel off the skin from the yolk. Next, take the other bladder, cut a hole in it large enough to admit the yolk, and sew it up inside the bladder. Then beat the whites together, take a funnel, thrust it into the hole and pour the whites in with the yolk so the bladder is full. Then tie it (shut ?) (and put it) into the pot and boil it. That way the whites are cooked around the yolk and it becomes one egg. Serve it, and vinegar alongside 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.