Recipe 2, Hodgepodge

Original found in, Ouverture de Cuisine, by Master Lancelot de Casteau Montois

Rough translation by Daniel Myers based on a transcription by Thomas Gloning

Dowloaded in PDF format from medievalcookery.com

Original: page 4

Take a thigh of veal and cut the meat next to the skin for one pound and a half of meat, take half a pound of beef fat and chop it well all together and put therein also some nutmeg, a quarter ounce of ginger, four raw eggs, a little salt, a little chopped good herbs with, if you make the meat like a little ham, and you put therein like the upright ham a little foot of capon for making the sleeve of the ham, then take pine nuts and plant them therein the ham all about and put it to cook in the oven, or over the coals: for the sauce take wine white or red and put therein sugar & cinnamon, nutmeg & pepper, currants, boiled orange peel and cut into strips like tripe and set to boil all together.

My redaction:

Hodgepodge

1500 gm ground beef

500 gm beef fat

4 eggs

1 teaspoon Ginger

½ teaspoon Nutmeg

Salt and pepper to taste

80 gm mixed herbs ( parsely, sage, thyme, Marjoram)

100 gm pinenuts

____________________________________________

500 ml wine (red or white)

1 orange ( going to use the peel only)

40 gm Currants

2 Tablespoons sugar

Mix meat with the eggs, spices and herbs

Form into a loaf ( or 2)

Stud with pinenuts

Bake at 170c for an hour

Mix the other ingredients in a pan and bring to a simmer

Serve on top of the loaves