To make an Egg as big as Twenty

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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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 Eggs; and so you may make them of any Size you please.