Harleian MS 279 (ab 1430) -lvj. Poumes - Meat Dumplings
|Poumes - Meat Dumplings|
I chose to fry the batter coated meatballs instead of trying to roast them on a spit. The reason I chose to fry the meatballs instead of spit roasting is because I don't have a spit roaster. I was afraid if I tried to imitate a spit roasting by baking in the oven that I would end up with a smoke mess. Frying batter is a known method in period and I've used a similar method for making Trayne Roast, also known as mock entrails.
Interpreted Recipe Serves 1 as a main, 2 as a Side
1/4 pound ground veal
1/4 tsp. each pepper and cinnamon
1/8 tsp. ginger and cloves
1 date minced
Pinch of saffron
2 tsp. raisons
1/2 cup flour
1/2 tsp. ginger
Water as needed
Oil to fry
*Green food color or juice of parsley to desired color
Mix the veal, egg, pepper, cinnamon, ginger, cloves, date, saffron and raisins together in a bowl and shape into balls. Place the balls into a pan of water and slowly bring to a boil, lower heat and cook until done.
Meanwhile, make your batter using flour, egg and ginger. Add water if paste is too think (I used medium eggs, so needed to add water, batter should be the consistency of pancake batter). Add food color or parsley juice.
When meatballs are thoroughly cooked, strain from the water and dry with a towel. Heat the oil, and then dip each meatball into the batter and add to the oil. Cook until the batter is crispy.
I let my daughter and her friends (the taste testers) color the batter--yes, it is lime green, which is a fun little color, and I imagine that with all of the variety of colors available to the medieval (and modern) cook that a batch of these on a table in the kingdom or baronial colors would be very festive indeed. Not to mention....tasty!
Forme of Cury (England, 1390)
XLII - FOR TO MAKE POMMEDORRY. Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys ofeyryn and serve yt forthe.
A Noble Boke off Cookry (England, 1468)
To mak pomes tak and grind raw pork and temper them with swonge egges caft ther to good poudurs and [quere, rolle omitted?] it in a balle and lay it in boillinge water to hardyn then tak it up and endore it with yolks of eggs and ye may make it grene or red with juce of erbes and serue it