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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

BALLS. Take raw lean meat from a mutton thigh, and the same from a lean pork thigh. It should be all chopped very finely together, then grind in the mortar ginger, grains, clove, and sprinkle it into your chopped meat, and then moisten with egg-white with no yolk; then use your hands to shape the raw meat and spices into balls, then when the shapes are well made, put them on to cook in water with salt, then take them out, and have some hazelwood skewers and spit them and set them to roast; and when they turn brown, have some parsley ground and sieved and flour mixed together, neither too clear nor too thick, and take your balls from the fire and put a dish under them, and turning the spit on the dish, anoint your balls well, then return to the fire as often as necessary until the balls are done.

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Recipes with similar titles:

ciiij bolas (Two Fifteenth-Century Cookery-Books)