| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Medieval |
Pork, Medieval |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Pork, cooked; minced or coarsely ground |
| 4 |
|
Egg; lightly beaten |
| 1 |
c |
Milk |
| 1/2 |
ts |
Salt; or to taste |
| 1 |
pn |
Saffron |
|
|
— The Forme of Cury |
|
|
in Pleyn Delit |
|
|
by Hieatt & Butler |
INSTRUCTIONS
Put the pork in a saucepan or skillet; mix in eggs beaten with milk and
seasonings. Cook, stirring, over low to medium heat until the sauce is
quite well set. If it is cooked too quickly the eggs will curdle a little,
but since the effect is simply scrambling, this is not a disaster. Take
Pork and seeth it wel. Hewe it smale; cast it in a panne. Breke ayren and
do therto, and swyng it well togyder. Do therto Cowe mylke and Safron, and
boile it togyder. Salt it & messe it forth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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