Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Bursews
Meat and Meat Dishes
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


MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats