Ravioles140

Of Spiced Pork

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

  • a batch of dough as for lozenges
  • 8 oz/225 g lean pork
  • 4

Method

Chop and then grind the pork, dates, yolk, saffron, clove, black pepper and sugar to a smooth paste, moistening it with a little of the chicken stock, then stir in the currants.

Roll out the dough, and cut into eight 4-inch/10cm rounds. Spread the mixture on four of the rounds, leaving the edges clear. Dampen the edges, cover with the remaining rounds, and seal the edges, excluding all