Blanche Brawn3

Pork Pâté

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 pork shoulder
  • 2 oz/50

Method

Grind the almonds in ¾ pt/450 ml water, and strain the almond milk through a cloth into a pan.

Finely mince the pork, stir into the almond milk along with the sugar and salt, then simmer for