Potte Wys

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 eggs
  • lb/675 g ground pork
  • large


Prepare the mixture as instructed in the recipe for pomme dorryse, and pack into a greased 1 pt/600 ml charlotte mould or similar heatproof container. Stick a thick wooden skewer or rod down through