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Carnel of Pork (Pork Flesh)
Carnel of Pork (Pork Flesh) is a traditional Medieval recipe for a classic dish of boiled pork that's cooked with egg yolks and lard, flavoured with spices and served. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pork Flesh (Carnel of Pork).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Spice RecipesPork RecipesBritish RecipesEnglish Recipes
Original Recipe
Carnel of Pork
(from A Forme of Cury)
þe brawne of swyne · ꝑboyle it +̅ grynꝺ iꞇ smal +̅ lay iꞇ ỽp wꞇ ꝫolꝯ of ayro seꞇ iꞇ ou ᷑ þe fyrꝯ wiþ wite gꞅece +̅ lat iꞇ not eeþ ꞇo faſt ꝺo þ ᷑inne safꞅo +̅ pouꝺo foꞅꞇ +̅ meſſe it forꞇ · +̅ caſt þ ᷑inne pouꝺo ꝺouce +̅ s ᷑ue it fort ·
Translation
Hodge-podge of Geese
Take the meat of pigs, parboil it and grind it small and mix with the yolks of eggs. Set it over the fire with white lard and ensure it does not boil too briskly. Add saffron and powder fort and arrange on a dish. Sprinkle over powder douce and serve it forth.
Modern Redaction
Ingredients:
1kg pork, cut into serving pieces
6 egg yolks
100g lard
1/2 tsp saffron threads, crumbled
1 tbsp
powder fort
1 tbsp
Powder douce
Method:
Bring a pan of water to a boil, add the pork pieces and parboil for 15 minutes. Drain the meat and mince finely then mix with the egg yolks.
Melt the lard in a pan, add the pork and egg mix and fry, stirring frequently for about 20 minutes, or until the meat is cooked. Season with the powder fort then turn into a serving dish.
Sprinkle over the powder douce and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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