[Sca-cooks] finding bacon recipes was bacon

[Stefan li Rous]

Johnnae posted this recipe:
<<< This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

Take your Bacon and boyle it, and stuffe it with Parcely and Sage, and  
yolks of hard Egges, and when it is boyled, stuffe it and let it boyle  
againe, season it with Pepper, cloves and mace, whole cloves stick   
fast in, so then lay it in your paste with salt butter. >>>

Okay, I think I understand this recipe.

Take some bacon. (not American streaky bacon, other stuff). I'm assuming fresh, non-smoked meat here.
boil it.
stuff it with some parsley and sage and the yolks of hard boiled eggs.
Then boil it some more. 
Sprinkle on pepper, cloves and mace. Stud the outside of the bacon with cloves.

However... What is this paste to lay it in? And what are you supposed to do then?  If it is a dough paste, I'd expect you to need to bake it. Probably not to boil it again. But it call for either. I don't think stuffing it inside a paste of, or even a barrel of, salt butter would act to preserve it.

So, what are your interpretations of this recipe?

Thanks,
  Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****