Bursews (recipe): Difference between revisions
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:'''''BURSEWS''. XX.VIII. XIX.''' |
:'''''BURSEWS''. XX.VIII. XIX.''' |
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: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. |
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=== Notes === |
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* ''Bursews''. Different from ''Bursen'' in No. 11; therefore qu. etymon. |
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* ''Batour''. batter. |
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* ''frytours''. fritters. |
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== Modern Recipe == |
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[[Image:Bursews.jpg|Bursews]] |
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=== Ingredients === |
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* 500 g ground [[Pork]] |
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* 1 soft boiled [[Egg]] |
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* Powerded Fort: 1 t [[Galingale]], 1/2 t [[Nutmeg]], 1/2 t [[Mace]], 1 t [[Pepper]] |
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* 1/2 t crushed [[Cardamon]] and [[Grains of Paradise]] |
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* 2 [[Egg]]s, lightly beaten |
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* 1/2 cup [[Wholemeal Flour]] |
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=== Method === |
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# Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls. |
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# 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 |
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We found these tasted great with a light mustard sauce for dipping them into. |
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YiS to medieval food,<br> |
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Nicolette Dufay |
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== Notes == |
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The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
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[[Category:Forme of Cury]][[Category:recipes]][[Category:VicCG]][[Category:VicCG-Nicolette]] |
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Revision as of 12:41, 14 June 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.
