[Sca-cooks] RE:uiuanda alla Hebraica, di Carne, 1557 ('A Jewish dish, with meat')

[Debra Hense]

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I have three questions:
-- would the recipe "work" this way (no binding agent for the meat?)
-- is there a tradition for this kind of dish?
-- do you see errors in the paraphrase? Suggestions to improve it?

My answers:

Would the recipe work?  Yes.  Think hamburger.  It sticks together with no binding agent other than itself.  If you chop the meat fine enough you get hamburger.

Is there a tradition for this kind of dish? I don't know.  But it looks a lot like some of the pommes dorreys I see in the Medieval English cookbooks only without the colored egg white coating.

I just have a question about the yolks - the translation does not make clear whether these yolks remain whole within the meatball, or once inserted into the hole they are mashed into the meat, then fried.

Kateryn de Develyn