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Tuskyn

Meats
Historic

Meatballs of minced pork, egg, honey, pepper and herbs (Liber Cure 1430)


Original Receipt in the verse cookery book 'Liber Cure Cocorum', 1430 (Liber Cure 1430);

For Tuskyn.
Take raw porke and hew it smalle,
And grynde in a morter; temper it thou schalle
With swongen egges, but not to thynne;
In gryndynge, put powder of peper withinne,
then this flessh take up in thy honde,
And rolle it on balles, I undurstonde,
In gretnes of crabbes; I harde say
In boylande water thou kast hom may.
To harden then take hom oute to cole,
And play fresshe brothe fayre and well;
there in cast persoley, ysope, saveray,
that smalle is hakked by any way.
Alye it with flour or brede for thy,
Coloure it with safroun for the maystre;
Cast powder of peper and clawes there to,
And take thy balles or thou more do,
And put there in; boyle alle in fere
And serve it forthe for tuskyne dere.





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