Harleian MS. 279 (ab 1430) - Pumpes - Meatballs in Almond Milk
|Pumpes - Meatballs in Almond Milk|
.Cxxxviij. Pumpes.—Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy*. [? field-flower. ] flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.
Cxxxviij - Pumpes. Take an sethe a gode gobet of Porke, and no3t to lene, as tendyr as thou may; than take hem vppe and choppe hem as smal as thou may; than take clowes and Maces, and choppe forth with-alle, and Also choppe forth with Roysonys of coraunce; than take hem and rolle hem as round as thou may, lyke to smale pelettys, a .ij. inches a-bowte, than ley hem on a dysshe be hem selue; than make a gode Almaunde mylke, and a lye it with floure of Rys, and lat it boyle wyl, but loke that it be clene rennyng; and at the dressoure, ley .v. pompys in a dysshe, and pore thin potage ther-on. An 3if thou wolt, sette on euery pompe a flos campy (Note: ? field-flower) flour, and a-boue straw on Sugre y-now, and Maces: and serue hem forth. And sum men make the pellettys of vele or Beeff, but porkeys beste and fayrest.
1/8 tsp. clove and mace
1 tbsp. raisins
1 c. almond milk
2 tbsp. rice flour
Small red flowers (I used red dianthus (known as clove gillyflower in period))
Pinch of sugar and mace to garnish
Mix together pork, clove, mace, raisins (and any additional seasoning you may wish), and then shape the meat into a ball. I did add an egg to bind it together. Drop the meatballs into a pan of cool water and bring to boil. Cook until they are cooked thoroughly. While the meatballs are cooking bring the almond milk and rice to boil and let thicken. I like thicker gravy, so I made this with 2 tbsp. of rice flour. When the milk has thickened and the meatballs are cooked, place them into a bowl and garnish with small red flowers. Before serving sprinkle with a pinch of sugar and mace. The flowers will wilt very quickly so do not place them until you are ready to serve the dish.
As I stated above, this was a very bland dish, additional seasoning is required, at the very least salt and pepper to make it better for the modern pallet. This would have been very good if the same seasoning that had been used in the lvj. Poumes recipe had been used. As written, this was one of the more disappointing, albeit pretty dishes that I have made to date. I would very much like to hear if someone else tries this, what seasonings they may have used. I will most likely try this again, using the same seasoning mix as Poumes. This was such an easy and simple dish to prepare that I would like to see it at a future feast.
153. Pumpes - Take beef, pork or veal, one of them and raw, all together chop it then grind them in a mortar as small as you may, then cast thereto raw yolks of eggs, wine, and a little white sugar: caste also thereto powder pepper and mace, cloves, cubebs, powder cinnamon and salt and a little saffron; then take and make small pellets round enough, and look that you have a fair pot of fresh broth of beef or of capon and ever throw them thereon and let them seethe till they be enough; then take and draw up a thrifty milk of almonds, with cold fresh broth of beef, veal, mutton or capon, and thicken it with rice flour and with spices; and at the table, lay the pellets five or six in a dish and then pour the syrup on it and serve it, or else, make a good syrup and lay the pellet thereon and good service
Pumpes - Dan Myers' Recipe at Medieval Cookery