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For to make pomme doryes and other thyngs (How to Make Golden Apples and Other Things)
For to make pomme doryes and other thyngs (How to Make Golden Apples and Other Things) is a traditional Medieval recipe for a classic dish made from a blend of pig liver, spices, raisins and flours that are shapped into apples, boiled and finished by basting with a parsley juice coating to make them golden. The full recipe is presented here and I hope you enjoy this classic Medieval version of: How to Make Golden Apples and Other Things (For to make pomme doryes and other thyngs).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Spice RecipesPork RecipesBritish RecipesEnglish Recipes
Original Recipe
For to make pomme doryes and other thyngs
(from A Forme of Cury)
Ꞇe þe lyrꝰ of poꝛk rawe +̅ grynꝺe hiꞇ ſmale · meꝺle hiꞇ ỽp wꞇ pouꝺo foꝛt safro · +̅ ſalꞇ +̅ ꝺo þer ꞇo rayſos of coꝛas · make balles þꝰof +̅ wete hiꞇ wel in whyꞇe of ayro +̅ ꝺo hyꞇ to ſeeþ in boylyng watur · take hem ỽp +̅ puꞇ hem on a ſpyt roſt hem wel · +̅ take ꝑſel y groꝺ anꝺ wryng hyꞇ ỽp wꞇ ayro +̅ a ꝑty of flo +̅ let ꝫerne abonꞇe þe ſpyt +̅ yf þu wilꞇ : take for ꝑsel safro anꝺ serue hyꞇ foꝛꞇh ·
Translation
How to Make Golden Apples and Other Things
Take a pig's liver, raw, and grind it finely and mix it with powder fort, saffron and salt and combine with currants. Form into balls and moisten with the whites of eggs and place it to cook in boiling water. Take them out and set them on a spit. Roast them well and take ground parsley and wring it out with eggs and a quantity of flour and brush over the spitted meats. And if you wish, use saffron instead of parsley and serve it forth.
Modern Redaction
Ingredients:
400g pork liver
1 tbsp
powder fort
1/4 tsp
saffron, crumbled
salt, to taste
100g raisins
2 tbsp plain flour (if needed)
1 bunch of
parsley
1 egg
1 tsp plain flour
Method:
Soak the raisins in a little wine or water and set aside to plump up. Once they are plump, pound to a paste in a mortar then scrape into a bowl.
Trim and clean the liver then chop and grind it finely (either through a meat grinder or in a mortar). Mix in the powder fort, saffron and salt then blend with the currants. If the mixture is a little sloppy mix in a little of the flour until it's of a consistency that holds together well and is not too wet.
Form the mixture into small balls and place on a roasting tray. Transfer to an oven pre-heated to 180�B0;C and roast for about 20 minutes, or until the forcemeat balls are cooked through and beginning to colour.
Chop the parsley, place in a cloth and wring out the juice. Whisk the flour into this until smooth then beat in the egg. Use this mixture to coat the forcemeat balls quite liberally then return to the oven and bake for about 6 minutes more, or until nicely glazed. Serve hot with sauce.
If you want to give your forcemeat balls a golden appearance, then instead of parsley juice add a generous pinch of saffron to a mortar. Grind this with 3 tbsp warm water to give saffron liquid then mix in the flour and egg, as above.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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