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Boor in Brasey




Source of Recipe


the web


Recipe Introduction


England, 15th century,
Pork Soup


List of Ingredients




1 pound pork steak
1 pound ground pork
3 C beef stock
1 C dry red wine
1/2 C wine vinegar
1 C white bread crumbs
1/2 C currants
1/2 C pine nuts
2 medium onions
1/2 tsp black pepper
1/4 tsp cinnamon
1/8 tsp each cloves, mace and saffron
Salt to taste
Butter for sautéing


Recipe



1. Trim the pork steak and cut it into two-inch strips, and brown the pieces well in a frying pan, over medium heat. Set aside.
2. In a frying pan, over medium heat, brown the ground pork.

3. In a large pot, over medium heat, combine beef stock and wine. Add the ground pork, pine nuts, currants, and all spices except cinnamon. Bring to a boil, reduce heat, and simmer, covered, for fifteen minutes.

4. Cut the onions up in large pieces and, in a frying pan, over medium heat, melt butter and sauté the onions until they are translucent. Stir the onions and the bread crumbs into the pot, and simmer, stirring occasionally, for another ten minutes.

5. Remove from heat, stir in vinegar, cinnamon, and the strips of browned pork steak. Serve in individual bowls.

Serves four to six.