Stuffed Eggs

STUFFED EGGS (MEDIEVAL KITCHEN P181)

Ingredients:

• 9 Eggs
• 2 oz cheese (i.e. swiss gruyere), grated
• 5 fl oz cider vinegar
• 7 oz Lard
• 1 sprig fresh marjoram or � tspn dried marjoram
• 6-7 threads saffron

Method:

1. Hard boil 8 eggs, shell and cut in half
2. Remove yolk and put in bowl
3. Mash yolks and mix with a whole raw egg
4. Add cheese & herbs & spices
5. Blend to a smooth paste
6. Spoon mixture into eggs
7. Brush eggs with molten lard and Grill
8. Sprinkle with vinegar