[Sca-cooks] Looking for a Recipe for Lamb Meatballs

[Johnna Holloway]

How about a version of this

Fartes of Portingale (Lamb Meatball Soup)

Recipe from Handout

6 cup beef broth or stock
1 lb. ground lamb
1/4 tsp. cloves
1/8 tsp. mace
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 Tbsp. currants
1 1/2 Tbsp. dates, pitted, finely minced
Bring stock to a boil, then reduce to simmer. In a bowl, combine  
remaining ingredients, being careful to sprinkle spices and salt  
evenly over meat. Roll mixture into small balls. Place meatballs in  
simmering stock. Cover pot and continue to simmer for 10 minutes or  
until meatballs are done. Skim excess fat from top. Serve hot.

Source for Recipe Presented

I got this redaction from Olena Ksen'ia [Yana] Barsova when she lived  
here in my barony. I don't know who actually did the redaction,  
whether it was her or someone else.
 From a bit of research I've found out that the original recipe is in  
The Good Huswives Handmaid for Cookerie, 1588
Notes and additional versions

The Good Huswives Handmaid for Cookerie, 1588.
How to make Fartes of Portingale. Take a peece of a leg of mutton.  
Mince it smal and season it with cloves, mace, pepper, and salt, and  
Dates minced with currants: then roll it into round rolles, and so  
into little balles, and so boyle them in a little beef broth and so  
serve them foorth.

Johnnae

On Feb 4, 2011, at 10:44 PM, Terry Williams wrote:

> No, I looked at that and it does not appear to be the one.  The  
> ground lamb and the dates (it seemed like took forever when I was  
> cutting up the dates) and ginger (I think) are mixed up, formed into  
> meatballs and cooked and served in lamb broth or beef broth. You  
> would never know that the recipe is lamb meatballs because it is  
> called something else, fartlings or partlings or phartlings , etc.
>
> Thanks for trying.