Pork rolls

  • 1 1/2 lb lean cooked pork without skin or bone
  • 1/2 t salt
  • 1 1/2 oz currants
  • Powder fort: 1/3 t ground cumin, 1/8 t black pepper, 1/8 t ground ginger
  • 1 egg, separated, and 1 egg white
  • 6-8 sheets file or strudel pastry
  • Powder douce: 1/8 t ground coriander, pinch of ground cinnamon, pinch of brown sugar

Mince the pork and set 8 oz. aside. Put the remaining in a bowl and add the salt, currants, and powder fort. Beat the egg yolk and use it to bind the mixture.

Stack the pastry sheets in a pile, making sure they separate easily. Beat the egg whites and use to brush the top of the sheet pastry lightly. Starting from one short side, cut it into long strips 3″ wide. Place a small tsp of the pork mixture on the end of one stirp and roll up like a Swiss roll. Press the ends to seal in the meat. Repeat with all strips, brushing each new sheet with egg.

Drop the rolls, a few at a time, into gently boiling salted water and cook 5-7 minutes, then drain on kitchen paper. Alternatively, place rolls side by side on a baking sheet, brush with egg white, and bake in pre-heated oven at 400F for 10-12 minutes; then serve them as snacks without sauce.

Boiled rolls need sauce: Heat stock and add reserved meat and powder douce. Simmer for several minutes to heat the meat through, and serve over rolls.

Credits: Medieval Cookbook


Rice Currant Pudding

  • 1 C short grain Italian rice (risotto)
  • 2 C milk
  • 3 T beef suet
  • 1 C cream
  • 3 egg yolks beaten with 1 T sherry
  • 1 T orange flower water
  • 1/2 C white sugar
  • 1 lb currants

Wash rice in sieve. Simmer rice in milk until all liquid is absorbed. Put rice away to chill overnight.

The next day, mix everything well. Pour into a casserole and bake about 45 min. at 350F or until top begins to brown. Serve quite warm with a little extra cream on top.

Credits: Known World Handbook

Grandmother’s Welsh Cookies

  • 4 C flour
  • 1/4 – 3/4 C sugar
  • 1-1 1/2 t nutmeg
  • 3 t baking powder
  • 1 t salt
  • 1 C softened butter
  • 3 beaten eggs
  • +/- 1/2 C milk (add to eggs to make 1 C total)
  • 16 oz. dried currants

Preheat electric skillet or griddle to 350F, and lightly grease non-teflon surfaces with shortening. Sift the dry ingredients, except currants, into a large mixing bowl. Work softened butter into the dry ingredients with your fingers or a pastry blender until well distributed. Beat the eggs and add milk. Pour the liquid into a well in the dry ingredients and stir until blended. Fold in currants, and mix thoroughly. If the batter is too sticky, add flour.

Roll out a portion of the dough until it’s about 1/4″ thick on a lightly floured surface, and cut out circular cookies. Fry cookies on griddle until they are light brown on both sides. Cool on rack.

Credits: Bertram of Bearington