: Pumpes <meatballs>
From angelarmck 13 years ago
- 30min to make
- Serves 20 meatballs
This is an original medieval recipe from the history cookbook. Here is the original recipe: 'Take fayre buttys of vele and hewe hem,and grnd hem,and wyth eyroun(eggs); caste powder pepyr, gyngere, safroun, galingal and herbes also raysonys of coraunce. Read more Sethe in a pan wyth fayre water. Than putte it on a spete round and lete hem rosty. Serve hem forth.' Pommeaulx Original medieval recipes do not contain measurements and skilled cooks judged amounts by eye. See less
Ingredients
- 2 lbs ground meat (veal, pork, lamb or a combination) shopping list
- 2 eggs shopping list
- 1 tsp salt shopping list
- 1/2 tsp galingale, ginger and mace (if you omit the galingale, increase the amount of ginger used. shopping list
- 1/4 tsp cinnamon and cardamom shopping list
- 1/8 tsp ground cloves shopping list
- 2 tbsp chopped parsley shopping list
How to make it
- Place the ground meat in a pan or bowl
- Slightly beat two eggs and add to the meat
- Add the salt, spices and chopped parsley to the meat
- Mix well so the egg and spices are evenly dispersed throughout the meat
- Shape the meat into balls, 2" or 5cm diameter
- EITHER part boil in water for 5 minutes and then grill until browned OR fry in a shallow pan, turning 2 or 3 times.
- Serve hot. (These are also very good cold.)
People Who Like This Dish 2
- anj Mabank, TX
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- angelarmck Scotland, Uk
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