Meatballs dressed in brown gravy sit on a plate with two slices of olive bread
A cook holds a meatball over a pot of boiling stock, temping it with an instant read thermometer. A quarter sheet pan with more uncooked meatballs awaiting their turn sits at the ready.
A picture of page 88 of Max Miller’s “Tasting History Cookbook”. The original recipe is featured: Farts of Portingale City/Region: England Time Period: 1597 How to Make Farts of Portingale Take a peece of a leg of mutton, mince it smal and season it with cloues, mace, pepper and salt, and dates minced with currans: then roll it into round rolles, and so into little balles, and so boyle them in a little beefe broth and so serue them foorth. Thomas Dawson, The Good Huswife's Handmaide for the Kitchen Sixteenth-century kitchen with cook and maid
Tonight my brother wanted to make “Farts of Portingale” from his @tastinghistory.bsky.social cookbook. For these sweet-and-savory meatballs we followed the recipe’s suggestion to #ServeItForth with a gravy (which I made from the poaching broth).
A bit sweet but surprisingly tasty! #ChemistsWhoCook
