Fartes of Portingale

The original recipe is taken from The Good Huswives Handmaid, originally published in 1588.

Original Recipe

How to make Fartes of Portingale. Take a peece of a leg of mutton. Mince it smal and season it with cloves, mace, pepper, and salt, and Dates minced with currants: then roll it into round rolles, and so into little balles, and so boyle them in a little beef broth and so serve them foorth.

My Interpretation

Ingredients

• 1 lb ground lamb
• 2 Tbsp currants
• 6 dates, minced
• 2 cups beef broth
• ½ tsp ground mace
• ½ tsp salt
• ½ tsp ground pepper
• ½ tsp ground cloves

Method

Combine lamb, currants, dates and spices, mixing well. Take meat mixture and form into ½ inch size balls. Place balls of meat into boiling beef broth, for about 10 to 15 minutes, stirring as needed until meat is fully cooked, then serve.