To make an Egg as big as Twenty

Part the Yolks from the Whites, strain them both separate through a Sieve, tye the Yolks up in a Bladder, in the Form of a Ball; boil them hard, then put this Ball into another Blader and the Whites round it; tye it up oval Fashion, and boil it. These are used for grand Sallads. This is very pretty for a Ragoo, boil five or six Yolks together, and lay in the Middle of the Ragoo of