A Boke of Gode Cookery Presents

To make a forc'd dish of any cold meat

PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic

DESCRIPTION: A recipe for fried meatballs

To make a forc'd dish of any cold meat

Take any cold meat and shred it small, a little Cloves and Mace, and Nutmeg, and two yolks of Eggs, a spoonful or two of Rosewater, a little grated bread, a little Beef suet shred small, make it up into balls or any fashion you please, and boyl them in fried suet between two earthen dishes, your suet must boil before you put in your meat; for sauce, a little Butter, Verjuyce, and Sugar.

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