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| Home -> [Medieval, Pork] -> [Charlet (pork hash with egg) Recipe] |
Charlet (pork hash with egg)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Medieval, Pork |
Rating: |
0 |
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Ingredients:
| 2
| cup | Pork, cooked, minced or | | | -coarsely ground | | 4
| | Egg, lightly beaten | | 1
| cup | Milk | | 1/2
| tsp | Salt, or to taste | | 1
| pinch | Saffron |
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Procedures:
| 1 | Put the pork in a saucepan or skillet; mix in eggs beaten with milk and seasonings. | | 2 | Cook, stirring, over low to medium heat until the sauce is quite well set. | | 3 | If it is cooked too quickly the eggs will curdle a little, but since the effect is simply scrambling, this is not a disaster. | | 4 | Take pork and seeth it wel. | | 5 | Hewe it smale; cast it in a panne. | | 6 | Breke ayren and do therto, and swyng it well togyder. | | 7 | Do therto cowe mylke and safron, and boile it togyder. | | 8 | Salt it & messe it forth. | | 9 | -- the forme of cury in pleyn delit by hieatt & butle |
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