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Serves four to six.

Take fayre Hony, and clarifi yt on the fyre tylle it wexe hard; then take harde yolkes of Eyroun, & kryme a gode quantyte ther-to, tyl it be styf y-now; an thanne take it vppe, & ley it on a borde; then take fayre gratyd Brede, & poudre pepir, & molde it to-gederys with thine hondys, tyl it be so styf that it wole ben lechyd; then leche it; then take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne throw a straynour, & caste this Syryp ther-on, when thou shalt serue it out, instede of Clerye.

½ Cup honey
8 hard-boiled egg yolks
1½ Cup white bread crumbs
1/8 tsp black pepper
Syrup
½ Cup wine
2 tsp honey
1/8 tsp each powdered ginger and cinnamon

1. In a saucepan, over medium heat, bring honey to boil, reduce heat, and simmer, stirring frequently, for twenty minutes, until honey starts to thicken.

2. In a bowl, mash the egg yolks to a smooth paste. Stir the boiled honey and pepper into the paste, blending thoroughly. Stir in the bread crumbs, kneading the mixture by hand.

3. Scrape the mixture into a lightly oiled mold or bowl. Refrigerate, and turn out for serving.

4. To make the syrup, in a bowl, stir together wine, honey and spices. Pour the syrup over the Leche Lumbarde before serving, or serve along side.