Bursews (recipe): Difference between revisions
From Cunnan
Jump to navigationJump to search
m (Reverted edits by 219.138.204.162 (Talk); changed back to last version by Cian) |
No edit summary |
||
| Line 3: | Line 3: | ||
:'''''BURSEWS''. XX.VIII. XIX.''' |
:'''''BURSEWS''. XX.VIII. XIX.''' |
||
:Take Pork, |
:Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a ''batour'' of ayren. |
||
=== Notes === |
|||
* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon. |
|||
* ''Batour''. batter. |
|||
* ''frytours''. fritters. |
|||
== Modern Recipe == |
|||
[[Image:Bursews.jpg|Bursews]] |
|||
=== Ingredients === |
|||
* 500 g ground [[Pork]] |
|||
* 1 soft boiled [[Egg]] |
|||
* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]] |
|||
* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]] |
|||
* 2 [[Egg]]s, lightly beaten |
|||
* 1/2 cup [[Wholemeal Flour]] |
|||
=== Method === |
|||
# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls. |
|||
# Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan |
|||
We found these tasted great with a light mustard sauce for dipping them into. |
|||
YiS to medieval food,<br> |
|||
Nicolette Dufay |
|||
== Notes == |
|||
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
|||
[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]] |
|||
Revision as of 22:00, 19 September 2007
Period Recipe
From the Forme of Cury.
- BURSEWS. XX.VIII. XIX.
- Take Pork, see� it and grynde it smale wi� sodden ayren. do �erto gode powdours and hole spices and salt with sugur. make �erof smale balles, and cast hem in a batour of ayren.
