Flampoints23

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 12 oz/350 g pork
  • 12 oz/350

Method

Put the pork in a pan, cover with water, simmer one hour, then drain and cool

Meanwhile sift the flour and sugar together, mix in 3 beaten eggs, and knead to form a stiff dough

Roll a piece of dough about ½-inch diameter by 12 inches long, cut in ¼-inch lengths, roll each into a ball, and gently fry in the lard until golden