Charlet

Ground Pork Scrambled With Eggs20

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

  • 1 lb/450 g cold cooked pork
  • ¾ pt/450

Method

Grind the pork to a smooth paste [adding a little of the milk to make this easier].

Stir all the ingredients over a gentle heat until the mixture boils, then serve.