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Charlet Yforced (Meat Charlet)
Charlet Yforced (Charlet with Meat) is a traditional Medieval recipe for what is essentially a pork omelette or hash. The closest modern equivalent would be a Moroccan bastilla. The full recipe is presented here and I hope you enjoy this classic Medieval version of Charlet with Meat.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+cooling)
Serves:
4
Rating: 
Tags : Pork RecipesBritish RecipesEnglish Recipes
Original Recipe
Charlet
(from A Forme of Cury)
Take Pork and ſeeþ it wel. hewe it ſmale. caſt it in a panne. brake ayrenn and do þ9to and ſwyng it wel togyder. do ſ9to Cowl mylke and Safronn and boile it togȳd. ſalt it & meſſe it forth.
Derived from
A Forme of Cury this represents an early version of this recipe, that binds the cooked pork in an egg omelette. Later versions of this recipe set the pork in an almond milk curd using wine as a tempering agent. The look is ultimately the same, though the end results look the same (the flavours and textures are quite different and I prefer this version).
Modern Redaction
Method:
Place the pork in a saucepan, add water and bring to the boil. Reduce to a simmer and cook until the pork is done (about 25 minutes). Take the pork out of the water, allow to cool and then chop finely. Beat the eggs in a bowl, add the saffron, milk and a pinch of sugar. Whisk together then add the chopped pork.
Heat a frying pan, add a knob of butter and when the pan is hot tip in the egg and pork mixture. Whisk the mixture with a fork to aerate until it begins to solidify and cook. Leave until browned on the bottom then if you can flip it over. If not place under a grill to colour on the top. Fold in half and tip onto a plate.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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