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

Meat Loaf with Almonds

  • 1 kg ground beef
  • 1 C fresh breadcrumbs
  • 4 T red wine
  • 1 t sugar
  • 1/2 C almond milk
  • 1/4 t black pepper
  • 1/8 t ground mace
  • 1/8 t ground cloves

Combine all ingredients in a bowl and shape into a loaf. Put into a deep covered casserole and bake at 350F for 1 hour. drain off fat and turn onto a serving platter.

Credits: Seven Centuries Cookbook

Young Vegetables

  • 1 lb assorted young vegetables, such as peas, carrots, strin beans, cauliflower, etc.
  • salt
  • 2 T butter
  • 1 T parsley, chopped
  • 1/4 t pepper
  • 1 T flour
  • 1 C water

Wash vegetables and cook in just enough salted water to cover, but do not let it evaporate. When done, drain and save water, tumble vegetables in butter and sprinkle with parsley and pepper. Prepare sauce with butter, flour, and water.

Credits: German Cooker

Saffron Broth

  • 7 egg yolks
  • 2 T verjuice (or 1 T vinegar + 1 T water)
  • 21 oz chicken broth
  • 1/8 t loose saffron
  • 1/2 t cinnamon
  • 1/4 t black pepper
  • 1/8 t nutmeg

Put egg yolks, verjuice, broth, saffron, and cinnamon into a bowl and blend. Pass them through a sieve into a pot. Cook down slowly and stir continuously until it begins to thicken. Sprinkle with spices and serve.

Credits: Platina Book 6