An obscure dish found in Liber Cure 1430. It seems to be ground pork packed into gut of some sort, roasted and then put in batter. Possibly an early toad-in-the-hole.
Original Receipt in the verse cookery book 'Liber Cure Cocorum', 1430 (Liber Cure 1430);
Fyrst grynde porke, temper in fere
With egges and powder of peper dere,
And powder of canel žou put žer to,
In chapon necke žou close hit žo,
Or elles in paunche of grys hit pyt,
And rost hit wele, and žen dore hit
With oute, with batere of egges and floure,
To serve in sale or ellys in boure.
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