Little Meatballs

Early French Cookery, D. Eleanor Scully & Terence Scully
Prepared by Cristiana inghen Mec-Bead
Served at MAYDAY event in Ruantallan
May 2005

Pommeaulx
Prenez d’un cuissot de mouton le meigre tout cru, et autant de la cuisse de porc meigre: soit tout ensemble hachiée, et puis destrempez d’aubun et non pas du moyeu; puis paumoyes aux mains les espices et la char toute crue en luy donnant forme de pomme, puis quant la forme est bien faite, l’en les met cuire en l’eaue avec du sel, puis les ostez, et ayez de broches de couldre et les embrochiez et mettez rostir; et quant ils se roussiront, ayez percil broyé et passé par l’estamine et de la fleur meslée ensemble, ne trop cler ne trop espois, et ostez vos pommeaulx de dessus le feu et mettez un plat dessoubs, et en tournant la broche sur le plat, oingnez vos pommeaulx, puis mettez au feu tant de fois que le pommeaulx deviennent bien vers.

1 lb lean ground pork
1 lb lean ground lamb
2 light beaten egg whites
1 tbsp grated gingerroot
1 tsp grains of paradise
1 tsp ground cloves
½ cup flour
5 cups boiling, salted water

Glazing
¾ cup ground parsley
½ cup flour

Preheat oven to 350F. Combine pork and Lamb. Stir in egg whites. Add spices, combine well with meat mixture. Shape into small balls for appetizers, or 1 ½ in balls for main course serving. Roll balls in flour. Drop balls into boiling water and simmer for 3-4 minutes. Remove from pot with slotted spoon & place on greased wire rack or tray & roast in 350 F oven for 10 minutes. Smaller balls will require a shorter roasting time. Remove from oven.

Mix parsley & flour. Roll meatballs in this mixture until coated, & return to oven for about 3-5 minutes. Serve warm.

Where I had made this once before at a Mercia Cross house feast, I already knew how the meatballs were supposed to taste. So Estella and I made a few alterations. Instead of using lamb we used beef. Also, instead of boiling the meatballs for 3-4 minutes, we browned them and then placed them in the slow cooker since we didn’t have the oven because of the bread. It was still very yummy and I actually liked it better this way.

Serves 6 to 8

 

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