Meatballs of minced pork and egg, rolled in flour and fried (Cury 1390)
This is found in the 'The Forme of Cury' by the Chief Master-Cook of King Richard II - Foods of England has the Full Text HERE...
Original Receipt in The Forme of Cury by the Chief Master-Cook of King Richard II, c1390 Cury 1390;
Take pork, seethe it and grynde it small with sodden eggs. Do thereto goode powders and whole spices and salt with sugur. Make thereof small balls, and cast them in a batter of eggs & wet them in flour. And fry them in grease as frytters, and serve them forth.
Compare with: Scotch Eggs
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