Harte Eyer - Seasoned Hard Boiled Eggs

Harte Eyer

Seasoned Hard Boiled Eggs

Found on the most excellent site Medieval Cuisine
 
Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Original Recipes:

Nim̅ harte Eyer/ gib sie besonder neben dem Salat/ bestraͤw sie mit gruͤn Pettersilgen vnd Saltz/ vnd geuß Essig darvber.

Translation: (Translated by M. Grasse)

Take hard boiled eggs/ serve them especially beside the salad/ sprinkle them with green parsley and salt/ and pour vinegar over.

This recipe is an excellent accompaniment to the Gruen FeldtSalat.