To Farse Egges

From The Second Part of the Good Huswife's Jewell

Take eight or ten eggs and boyle them hard, pill of the shelles, and cute every eg in the middle then take out the yolkes and make your farsing stuf as you do for flesh, savign only you must put butter into it insteede of suet, and that a little so doon fill your Egges where the yolkes were, and then beinde them and seeth them a little, and so serve them to the table.

Makes 3 dozen eggs

3 dozen hard boiled eggs, peeled and halfed, with the yolks removed
farsing stuff
lightly salted water
string, or strips of cloth such as muslin or cheesecloth for tieing.

Put the stuffing into the eggs, tie the halfs together with tieing material, and boil for 5 to 10 minutes (this cooks the stuffing). Serve.