| Original |
Take
blanche almondez: grynd then, & draw hem up
wyth swete broth & swete wyn, do thereto a
quantitie of white sugur; do hit in a potte and
salt ther do. Take porke, wel sodyn tender, and
grynde hit smalle and medyll hit with the yolkes
of eyron, poudyr, and salt, and make pellettes
therof the greteness of the yolke. Have a bature
of yolkes of eyron, and paryd flour; turne the
pelletts therinne. Take hem, frye hem, rolle hem
up in a panne that they nay be round. Lay hem
hote yn dysches. Dresse the sewe abovyn; loke hit
be rennyng.
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| My version |
- Almond milk:
- --Two cups blanched
almonds, finely ground
- --40 oz Can Chicken
broth
- --1/4 cup White
Zinfandell Wine
- 2 cups sugar
- 3 tbs kosher salt
- 20 lbs pork shoulder or loin
- 20 eggs
- 1 tbs ground pepper
- 2 cups sifted flour
- Oil for frying
Prepare
the Almond milk by boiling the ground almonds and
the broth togther, adding a splash of wine.
Boil the Pork and grind it fine. If the pork is
very lean, poach a pound of bacon, and grind that
with the pork, and mix it all together in a bowl.
Add 16 eggs, 2 tbs of the salt, and the pepper.
Mix it well togther, and make the mixture into
meatballs about an inch in diameter. whip the
remaining eggs and the flour into a thick batter,
and start batter-dipping and frying the meatballs
in hot oil at least a half an inch deep in the
pan. (I tried less, it wont cook evenly, just use
more oil and drain it off later on brown paper)
While the meat is frying, prepare the sauce by
mixing the almond milk, sugar, and the rest of
the salt. and boiling it until all the sugar is
dissolved, and the mixture is reduced a little.
You may optionally add more sugar, up to two more
cups if you want a really sweet sauce.
Distribute the meatballs into the serving bowls,
and pour the hot sauce on top, and serve.
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| Notes |
Here I was
in despair. All the attempts to make a filling
that held together with from the ground pork so
far had failed. Then I had an inspiration. I
could at least approximate the texture of boiled
and ground pork with the cooked ground pork on
hand by processing it, in essence, regrinding it.
When I did this I could make these into meatballs
that held together reasonably well. They were
very brittle and tender meatballs, and fell apart
in the batter when I tried to dip them, so I
tried cooking them a little first, frying them to
get them to hold together. All that processing
meant that I was hard pressed for time, by
the time the rough meatballs were made, so I
skipped the batter stage altogether, and just put
them out fried, with the sauce poured over them.
(I think that they were well recieved, but by
this time I was almost done, and didn't care that
much!)
An Ideal garnish would be a sprinkling of
saunders, but I did not think of this until after
I had finished and served the dish.
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