Pumpes - a chicken version.
Time: 15th Century,
Place: England,
Author: Unknown,
Source: Harleian MS. 279,
Initial Redaction by Master Drake (Craig Jones) and Nesta verch Wyn (Tina Swindells).
Place: England,
Author: Unknown,
Source: Harleian MS. 279,
Initial Redaction by Master Drake (Craig Jones) and Nesta verch Wyn (Tina Swindells).
Original Recipe:
.Cxxxviij. Pumpes. Take an sethe a gode gobet of Porke, & noyt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes and Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of courance; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage ther-on. An yif þou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele of Beeff, but porke ys beste & Fayrest.
.Cxxxviij. Pumpes. Take an sethe a gode gobet of Porke, & noyt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes and Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of courance; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage ther-on. An yif þou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele of Beeff, but porke ys beste & Fayrest.
Ingredients:
Meatballs:
Makes about 2 dozen small meatballs.
Meatballs:
- ½ kilo minced chicken
- 2 egg yolks
- 1 Tbsp. sugar
- 1/8 tsp. pepper
- 1/4 tsp. salt
- Fresh herbs finely chopped (parsley, coriander)
- 1 litre chicken stock
- ½ kilo minced chicken
- 2 cups almond milk
- 1 Tbsp. rice flour
- 3 Tbsp. sugar
- 1/8 tsp. mace
- 1/8 tsp. cinnamon
Makes about 2 dozen small meatballs.
Method:
- Mix minced chicken, egg yolks, sugar, and spices and herbs.
- Form into very small balls. Place in boiling broth along with wine and cook until done - about 15 minutes.
- Remove from broth and place in serving dish.
- In a separate pan mix almond milk, rice flour, sugar, and mace.
- Bring to a boil, reduce heat, and simmer over medium heat until thick.
- Pour just enough sauce over the pumpes to thoroughly coat.
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