Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Make the batter as above, replacing the pepper with ½ tsp salt. Slice cooked brawn thinly, dip in the batter, fry, drain, dish, and sprinkle with sugar