To serve the receipt (recipe), To make Cast Cream, the boiled thickened mixture of raw milk, egg yolks and sugar; cast a little sugar on it and sprinkle rose water thereupon.

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For the receipt (recipe), To make Cast Cream, milk and eggs are tempered together with sugar  and cooked over a chafing dish until it is boiled thick enough.

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  The next step for the receipt (recipe), To make Cast Cream, is to temper the milk and eggs together. Then set the same upon the chafing dish and stir it that it curd not.  And so put sugar in it, and it will be like cream of almonds.

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For the 16th century receipt, To make Cast Cream, take milk as it commeth from the cow, a quart or less and put thereto raw yolks of eggs.  The raw milk is in a redware baking dish sitting on my chafing dish.

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Pictured is the presentation of the receipt (recipe), To make a Lenten Haggis with Poached Eggs.  Poached eggs are laid on sippets (toasted bread) and then the haggis prepared from marjoram, winter savory, mints, thyme, eggs (hard roasted), currants, crumbs of manchet, sugar, cinnamon, salt and butter is poured on and cinnamon and sugar is strewed on them.

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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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