SC - Juselles
LYN M PARKINSON
allilyn at juno.com
Wed Aug 26 00:06:12 PDT 1998
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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