The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...


Search more than 5,000 pages of Foods of England...

Bursews

Meats
Historic

Meatballs of minced pork and egg, rolled in flour and fried (Cury 1390)

This is found in the 'The Forme of Cury' by the Chief Master-Cook of King Richard II - Foods of England has the Full Text HERE...


Original Receipt in The Forme of Cury by the Chief Master-Cook of King Richard II, c1390 Cury 1390;

BURSEWS
Take pork, seethe it and grynde it small with sodden eggs. Do thereto goode powders and whole spices and salt with sugur. Make thereof small balls, and cast them in a batter of eggs & wet them in flour. And fry them in grease as frytters, and serve them forth.



Compare with: Scotch Eggs


Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018


  BUILT WITH WHIMBERRY  

matrixstats