Gourds in Pottage91

Preparation info

    • Difficulty

      Medium

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 courgettes
  • ½ pt/300

Method

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