Leach Lombard11

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 lean pork
  • 3 eggs
  • 2

Method

Finely mince the pork, mixing in the beaten eggs and other ingredients, tie in a cloth which has been scalded, squeezed, shaken flat, and dusted with flour, and boil for 30–40 minutes, until firmly set and cooked.

Turn the meat out onto a board, carve in the manner ‘of a peskodde’, and arrange on a dish.

To make the accompanying sauce take

G