The Prior’s Sweet Omelette

Jocelyn de Brakeland wrote a chronicle of his abbey from 1173 to 1232. He says that the abbot always had four sorts of dishes on his table. He himself lived simply. He preferred sweet dishes made with milk and honey to rich meat pottages. His visitors, however, were served with venison from the abbey’s own park and fish from its fishponds; both park and ponds were extensive and well-stocked.

This recipe, which comes from an early cookery book, clearly originated in a monastery and i