Gourds in Pottage91

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 lb/450 g courgettes
  • ½ pt/300


Peel the courgettes, cut them in large pieces, and simmer them with the onions in the stock for some 10 minutes until tender.

Mince and grind the pork to a smooth paste, and stir into the now-cooked courgettes with the saffron and salt.

Scald the yolks with a little of the stock, return to the pan, stir in, remove from the heat, and pour into a dish. Sprinkle with a little sugar