(Created page with "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....") |
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The original recipe is taken from The Good Huswives Handmaid, originally published in 1588. | The original recipe is taken from The Good Huswives Handmaid, originally published in 1588. | ||
| − | Original Recipe | + | |
| + | == 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. | 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 | + | |
| − | 1 lb ground lamb | + | == My Interpretation == |
| − | 2 Tbsp currants | + | === Ingredients === |
| − | 6 dates, minced | + | * 1 lb ground lamb |
| − | 2 cups beef broth ½ tsp ground cloves | + | * 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 | 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. | cooked, then serve. | ||
The original recipe is taken from The Good Huswives Handmaid, originally published in 1588.
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.
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.
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