Bursews (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 2.1 Ingredients 2.2 Method 3 Notes

Period Recipe

From the Forme of Cury.

BURSEWS. XX.VIII. XIX.

Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode powdours and hole spices and salt with sugur. make þerof smale balles, and cast hem in a batour of ayren. & wete hem in flour. and frye hem in grece as frytours. and serue hem forth.

Notes

• Bursews. Different from Bursen in No. 11; therefore qu. etymon.
• Batour. batter.
• frytours. fritters.

Modern Recipe

Ingredients

• 500 g ground Pork
• 1 soft boiled Egg
• Powerded Fort: 1 t Galingale, 1/2 t Nutmeg, 1/2 t Mace, 1 t Pepper
• 1/2 t crushed Cardamon and Grains of Paradise
• 2 Eggs, lightly beaten
• 1/2 cup Wholemeal Flour

Method

1. Mix ground pork, soft boiled egg and spiced together with hands. Make into no bigger then walnut sized balls.
2. Coat each ball first in egg and then flour. Fry in a good layer of oil, I used about 1/2 inch in bottom of pan

We found these tasted great with a light mustard sauce for dipping them into.

YiS to medieval food,
Nicolette Dufay

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.