To make a FroseOrigin: English Period: Medieval |
Original RecipeTo make a Frose (from Harleian MS 5401)To make a Frose. Recipe pork & seth it, & when it is half sothen chop it small, & take egges & swyng þam; þan put þat pork with þe egges & fry þam in fayre grece. And if it be Fyshday. Recipe trutys or barbels or molets with such egges swung & fayr buttyr; fry þam & serof. Translation: To make a Frose. Recipe: pork & boil it, & when it is half boiled chop it small, & take eggs & beat them; then out that pork with the eggs & fry them in fair grease. And if it be Fishday. Recipe: trout or barbels or mullets with such eggs beaten & fair butter; fry them & serve. 
Modern RedactionIngredients:
450g bacon, ham (or any cut of pork) cut into stewin-sized pieces (or 450g fresh fish fillets such as mullet, barbel) Method:Fry the pork or fish in a little olive oil until just done. Then remove from the heat and drain well. Chop into small pieces then combine with the beaten eggs. Melt the fat or butter in a large pan and when hot add the egg mixture. Season with a little salt and pepper and cook on medium heat. When the eggs begin to thicken, break apart with a fork or spatula (as you would for scrambled eggs) and continue to cook until the mixture has completely thickened. Historical Note: to 'seth' or 'seethe' means to boil or to stew. However, in the Middle ages the term could also be applied to cooking in oil which was simply seen as another liquid with culinary properties. |
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