Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 12 oz/350 g pork
  • 12 oz/350


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