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Bursews
Bursews is a traditional Medieval recipe for a shallow-fried pork and egg meatball intended as a snack. The full recipe is presented here and I hope you enjoy this classic Medieval version of Bursews.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesPork RecipesBritish RecipesEnglish Recipes
Original Recipe
Bursews
(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 Redaction
Ingredients:
500g ground pork
1 soft-boiled egg
3 tsp
powder fort
2 eggs, lightly-beaten
120g wholemeal flour
Method:
Mix 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).
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
