Click on the image, above to submit to Pinterest.
Burseu (A Dish of Minced Meat)
Burseu (A Dish of Minced Meat) is a traditional Medieval recipe for a classic dish of cooked and chopped pork intestines, leeks, red wine, and good broth thickened with bread and pig's blood that's finished with boiled and minced onions. The full recipe is presented here and I hope you enjoy this classic Medieval version of: A Dish of Minced Meat (Burseu).
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : Pork RecipesBread RecipesVegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Burseu
(from A Forme of Cury)
Ꞇe þe wite of leꝯ slype ē +̅ creꝺe ē mal· ꞇae noumbles of wyn +̅ ꝑboile ē broꞇ +̅ wyne · ꞇae up +̅ ꝺreſſe +̅ ꝺo þe lee þe broꞇ · eeþ +̅ ꝺo þe noumbleꝯ þꝯ ꞇo · mae a lyo of breꝺe · bloꝺe · +̅ ỽynegꝯ +̅ ꝺo þꝯꞇo pouꝺo forꞇ · eeþ oynos mynce hē +̅ ꝺo þꝯꞇo þe elf wyſe mae of piggꝯ·
Translation
A Dish of Minced Meat
Take the white parts of leeks, slice lengthways and shred finely. Take swine entrails and parboil them in broth and wine. Remove and slice then cook the leeks in the broth. Boil and add in the entrails. Make an admixture of
bread and blood with vinegar and add to the broth. Boil onions, mince them and add to the broth. In the same manner, you can make this with a pig.
Modern Redaction
Ingredients:
4 leeks, white parts only, sliced lengthways and finely shredded
400g pork intestines, thoroughly cleaned (or pork cut into serving pieces)
200ml red wine
300ml
gode broth (made without breadcrumbs)
200g
bread, diced
60ml pig's blood
2 tbsp red wine vinegar
2 onions, boiled for 20 minutes in water and minced
Method:
Placed the pig's intestines in a pan and cover with the red wine and broth. Bring to a boil, cover the pan, reduce to a simmer and cook for about 50 minutes or until the intestines are tender. Remove from the broth with a slotted spoon, chop finely and set aside.
Add the leeks to the remaining broth, bring to a boil and cook for about 10 minutes, or until tender. Return the pork intestines to the pan and bring back to a simmer. Mix together the bread, blood and red wine vinegar then stir in to the broth. Bring back to a simmer and cook for 20 minutes then add the minced onions.
Allow to heat through and thicken then serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
%20Recipe)