BursewsOrigin: English Period: Medieval |
Original RecipeBursews (from A Forme of Cury)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. 
Modern RedactionIngredients:
500g ground pork Method:PreparationMix the ground pork soft-boiled egg and spices together (initially with a fort to break-up the egg and then with your hands). When the mixture comes together form as many walnut-sized balls as you can. Coat these with the beaten whole egg and roll in the flour. Tip oil into a pan (groundnut is good but olive oil will do) until you have about a 1cm depth. Heat this until almost smoking and gently place the meatballs in the oil. keep turning the balls until they have crisped on the outside. Drain and arrange on a place. Serve with a dipping sauce (I suggest 1 tsp hot mustard powder, 2 tbsp Dijon mustard, 1 tbsp lime juice, 3 tbsp white wine vinegar). |
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