Foods of England

Tuskyn

Meat and Meat Dishes
Historic

Meatballs of minced pork, egg, honey, pepper and herbs (Liber Cure 1430)

Original Receipt in the verse cookery book 'Liber Cure Cocorum', 1430 (Liber Cure 1430);

For Tuskyn.
Take raw porke and hew it smalle,
And grynde in a morter; temper it thou schalle
With swongen egges, but not to thynne;
In gryndynge, put powder of peper withinne,
then this flessh take up in thy honde,
And rolle it on balles, I undurstonde,
In gretnes of crabbes; I harde say
In boylande water thou kast hom may.
To harden then take hom oute to cole,
And play fresshe brothe fayre and well;
there in cast persoley, ysope, saveray,
that smalle is hakked by any way.
Alye it with flour or brede for thy,
Coloure it with safroun for the maystre;
Cast powder of peper and clawes there to,
And take thy balles or thou more do,
And put there in; boyle alle in fere
And serve it forthe for tuskyne dere.

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