Gut Gerihtlin (Pea Kababs)*

Categories:	Vegetable   14th Century   German   peas
Original Source:	Ein Buch von guter Spise
Secondary Source:
Cook:	Unknown
Meeting Date:	0000-00-00
Serves:	8 Use the slider to adjust the recipe to the correct number of servings

45. Ein gut gerihtlin
Nim gesoten erbeiz und slahe sie durch ein sip. Slahe als vil eyer dor zu, als der erwis si. und siudez in butern niht alzu feizt. laz sie kuln. snit si an mursal. und stecke sie an einen spiz. brat sie wol. und beslahe sie mit eyern und mit krute. gib sie hin.

A good little dish
Take boiled peas and pound them through a sieve. Beat as many eggs thereto, as there are peas. And boil it in butter not all too fat. Let it cool. Cut it in pieces. And put them on a spit. Roast them well. And cover them with eggs and with herbs. Give them out.

Steps

1. We used a fine grinder to grind the pease once they we 1/2 cooked which worked well. The recipe calls for equal amounts of peas and egg. We used 6 eggs which seems about right. Beat the eggs and add the egg mixture to the peas.
2. Heat butter in a saucepan and add pea and egg mixture and cook until the egg starts to set. It seems to work best if the egg has mostly set into a kind of custard so it can be cut into pieces rather than molded.
3. Form into balls and place on skewers. Broil in a broiler until form and well cooked.
4. Glaze with a mixture of beaten egg and chopped parsley.
5. Broil until glaze becomes firm and changes color.

Note

This recipe if strange is rather straightforward. It is basically pea falafel from Germany.

Grind parsley fine.

Cheap.

Good alternative to other vegie dishes.
Mistress Johanna liked it.
Keturah thinks that they are fun. They do a nice meatball effect.