EGGS AS FOOD. 91 
that they were not in great demand, or were 
very abundant. 
Among the dishes of the fifteenth century, in 
which eggs figured largely, were the jussell 
made of eggs and grated bread, and seasoned 
with saffron and sage. The froise was a sort of 
omelet, in which strips of bacon appeared. The 
tansy was another omelet, seasoned with chopped 
herbs. 
Eggs were also used in caudles — a sort of 
custard -— and in the wassail. 
The cooks of that age had a fancy for glazing 
their dishes with raw egg-yolk, which process 
was known as endowing. 
Eggs with green sauce were served at Gray’s 
Inn on Easter Day. 
Eggs and bacon were commonly combined in 
Chaucer’s time. 
Buttered eggs, the ancestor of scrambled eggs 
and similar entrées, was a common dish in Eng- 
land in early times, according to the household 
books of the noblemen. 
Shakespeare mentions this mixture as a 
common food with country carriers. 
