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Bursews

Meats
Historic

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


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


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