For Ian Brackenbury Channell

In spite of my present interest in gastronomical economy, brought on by the morbidly high cost of quality foodstuffs due to this alien heat, I sometimes feel the need to break the misery of the market and cheer myself up with a small treat now and then (even if it is a little meretricious – if only you could see what I really feed upon.)

I first came across this recipe when I was living at Albion St but never could make it due to the scarcity of some of the ingredients at the time. I am not sure of its origins but strongly suspect that the Golden Bough would point the finger at Bel-tein hence my posting at this time of year. Some friends will know of my fondness for this recipe, and some of them will murmur the word cholesterol under their breaths – but like many another I cannot pay any attention to that for this is a good recipe to know of and has an air of barbaric luxury to it.

THE COLLOSSAL EGG

1 sheeps bladder
1 bulls bladder
48 eggs separated into whites and yolks.

Put into a sheep bladder 48 egg yolks and sew shut. Submerge in boiling water until yolks have set as a semi firm sphere. Peel bladder and place yolk ball aside.
Place some whites in a rounded bowl slightly smaller than the bulls bladder and double boil. Remove when set, and place cooked whites inside the bulls bladder. Sit the yolk upon this biscuit of whites and fill the bladder with the remaining egg white. Sew shut and submerge in boiling water until whites have set. Peel and serve in a large wooden bowl of straw.