[Sca-cooks] Sorrel

[Johnna Holloway]

Here's another sorrel recipe that I just came across.
Note the title:

This is an excerpt from *Ouverture de Cuisine*
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com 
<http://www.medievalcookery.com/notes/ouverture.shtm>

To make May eggs. Take eggs, & put them to boil that they will be soft: 
then make an hole in the egg at both sides with a point or skewer of 
wood, that the hole is for putting a pea therein: then blow the yolks 
out, & chop parsley very finely, & mix it with the egg yolks, a little 
salt & pepper therein, & put again an egg yolk or two, or more, & refill 
the eggs with the point of a knife thereon, that it will be layered 
thereon with a little white bread, that it does not run at all: then 
have a cauldron of boiling water, & cast the eggs therein, & let them 
boil hard, afterwards take them out & peel, & cut them in half, & put 
thereon melted butter & juice of sorrel.

Johnnae