Charlet Forced5

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

  • 8 oz/225 g cooked pork
  • 1 pt/600

Method

Grind the almonds with ½ pt/300 ml water, strain off the almond milk, and mix a little of this with the pork, before grinding it to a smooth paste.

Thoroughly mix the pork, milk, eggs, saffro