This recipe is extracted from the 1430 book Liber Cure Cocorum (or “The Art of Cookery”), written in a northern English dialect of the 15th century and probably originating from the County of Lancashire.
The recipe’s original name is “Charlet“.
Ingredients
- Pork
- Eggs
- Milk
- Saffron
- Ale
Preparation
Take sweetest milk, that you may have,
Color it with saffron, so God you save;
Take fresh pork and seethe it well,
And hew it small every part;
Beat eggs, and put thereto;
Set it over the fire, then
Boil it and stir lest it burn;
When it boils up, you shall cool it
With a little ale, so have you bliss;
When it is enough, you set it down,
And keep it lest it be too brown.
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