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

[Elaine Koogler]

Debra Hense wrote:

> <stuff deleted>
>
> 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
>
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