SC - Juselles

[LYN M PARKINSON]

Not the same critter, but Ordinance of Pottage says:

To make Jussall.

	Take swete broth of capons or elys, or broth as thu may have; set
hit on the fyre in a brode  vessell.  Colour hit with saveryn; put sage
therto cut grete, and salt.  Breke eyron;draw them thorugh a streynour. 
Temper gratyd brede with the eyrin & loke thy broth be boyling, than put
in thi eyren & stirre allwey tyl the eyren & the herbes be melley
togedyr.  When hit begynnys to seth take out thy potstyke and turne thy
crud aboute with the scomur; loke thy fyre be not to hasty.  When ys
thorow knyt, take hit of the fyr and cover hit, & serve hit forth.


Have no idea how that might relate to dates as appetzers.  Anybody else
have a Jussall recipe?
This sounds like a sort of savory dumpling type of thingie.  If you made
small ones, they'd be good in chicken soup, but maybe messy for a vigil.


Best advice, Papa?  GET A DEPUTY! 

Regards,

Allison

allilyn at juno.com

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