Potte Wys

Preparation info

    • Difficulty

      Complex

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

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

Method

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