Charlet*

Categories:	English   14th Century   pork   Meat
Original Source:	Forme of Cury
Secondary Source:
Cook:	Rhonwen glyn Conwy
Meeting Date:	2007-04-22

CHARLET
Take pork and seeth it well. Hewe it smale; caste it in a panne. Breke ayren and do thereto, and swyng itwel togyder. Do therto Cowe mylke and Safron, and boile it togyder. Salt it & messe it forth.

Steps

1. The ground pork was fried in a pan until cooked through.
2. The eggs were lightly beaten and then added to the pan (medium heat).
3. 1/2 cup milk and a pinch of saffron were added.
4. All were cooked/stirred together until the eggs were well set. The whole thing was then turned out onto a plate and salted.

Note

Most like this very much, but the saffron turned off a few. Salting at the end is definitely important.