Lozenges de Chare30

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 8 oz/225 g ground pork
  • 2 raw egg yolks
  • 2


Make a batch of pastry as for crispels, above.

Thoroughly mix the other ingredients, reserving one yolk. Divide the pastry into two and roll out each portion to measure 12 inches (30cm) square. Spread the pork mixture over one square and lay the other one over it.

Cut the square into lozenges, using either a wet knife (with a vertical, rather than a slicing action) or, as one re