After the poached eggs have been laid on the sippets for the receipt (recipe), To make a Lenten Haggis with Poached Eggs, the next step is to pour the haggis on them.  The haggis has been prepared from herbs, shredded, hard roasted eggs, current, crumbs of manchet, sugar, cinnamon, salt, butter and three to four spoonfuls of rose water.

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After the haggis (mixture of herbs, shredded hard-roasted eggs, currants and manchet crumbs) has been prepared for the receipt (recipe)-To make a Lenten Haggis with Poached Eggs, then poach eggs and lay them on sippets.

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For the receipt (recipe) To make a Lenten Haggis with Poached Eggs,  after the herbs have been added to the verjuice and water, hard roasted eggs shredded, then put a great handful of currants, and the crumbs of a quarter of a manchet and so let it seethe till it be thick.

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For the receipt (recipe), To make a Lenten Haggis with Poached Eggs, take marjoram, winter savory, mints, thyme.  Wash them, and take four eggs, hard roasted, and shred them as fine as you can.  Put the herbs thus into the broth.  Then put a great handful of currants, and the crumbs of a quarter of a manchet.

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Pictured is the Welsh receipt (recipe) Pastai Pysgod a Chennin (Fish and Leek Pye) after being baked in a bake kettle.  The paste is filled with leeks cut in two inch pieces browned in butter and flaked herring, salt, pepper and butter.

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After the cooked leeks (chennin) and flaked herring (pysgod) were laid in the paste for the Welsh receipt (recipe), Pastai Pysgod a Chennin , a top paste was fixed and the pye placed in a bake kettle for baking.

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Once the pysgod (fish) and chennin (leeks) have been cooked in butter, for the receipt (recipe)  Pastai Pysgod a Chennin (Fish and Leek Pye), then the translation of the receipt states to lay them in paste with salt, pepper and butter.

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The flaked pysgod (fish) was added to the browned chennin (leeks) to cook in butter in the long handled fry pan for the receipt (recipe) for Pastai Pysgod a Chennin.

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For the Welsh receipt (recipe), Pastai Pysgod a Chennin, I used smoked herring for the pysgod (fish) which first is flaked before being added to the chennin (leeks).

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After the leeks (chennin) were cut into pieces about two inches long, these were cooked in a long handled fry pan with butter to slightly brown for the Welsh receipt (recipe), Pastai Pysgod a Chennin.

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