Recipe by Daniel Myers
This one turns out like a steamed roll stuffed with french toast. Use rolls with a hard crust to help them hold together better during boiling.
6 large dinner rolls
2 eggs, beaten
4 Tbsp. butter, melted
1/4 cup currants
1 tsp. powder fort
1/4 tsp. salt
Grind saffron, mix with butter and set aside. Cut centers out of rolls to make a little bowl, reserving removed bread crumbs. Mix eggs, currants, butter mixture, powder fort, and salt. Pour over bread crumbs and stir carefully until all bread is evenly coated. Stuff rolls with mixture. Put about an inch of water in the bottom of a large pan and bring it to boil. Then put in the rolls, reduce heat, and simmer for 15 minutes with the pan tightly covered. Remove immediately from water with a slotted spoon and serve hot.
Source [Forme of Cury, S. Pegge (ed.)]: 167 Wastels yfarced. Take a wastel and holke out the crummes. Take ayren & shepis talow & the crummes of the wastell, powdour fort & salt, with safroun and raisouns coraunce; & medle alle thise yfere, & do it in the wastell. Close it & bynde it fast togidre, and seeth it well.
Published: December 14, 2002
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