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Leche Lumbard (Lombardy Cream)
Leche Lumbard (Lombardy Cream) is a traditional Medieval recipe for a classic dish of a pig's stomach filled with a blend of pork, fruit and spices bound with eggs that's boiled, sliced into fish shapes and served with a yellow almond cream sauce with fruit and spices. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Lombardy Cream (Leche Lumbard).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesPork RecipesBritish RecipesEnglish Recipes
Original Recipe
Leche Lumbard
(from A Forme of Cury)
Ꞇ ꞅaw por +̅ pulle of þe yn +̅ pye out þe ynowes +̅ bꞅay þe pork a moꞅꞇꝯ wiþ ayꞅo ꞅawe · ꝺo þꝯto ugꝯ · alꞇ ꞅayſos corace · ꝺaꞇꝯ mynceꝺ +̅ pouꝺo of peꝑ pouꝺo gylofꞅꝯ +̅ ꝺo iꞇ in a blaꝺꝺeꞅ +̅ lat it eeþ ꞇil iꞇ be ynow · +̅ wan iꞇ ıs ynow eꞅue iꞇ · lece yꞇ lines of a peſoꝺ · anꝺ ꞇae gꞅeꞇe ꞅayſos +̅ grynꝺe hē a mortꝯ · ꝺꞅawe ē ỽp wꞇ ꞅeꝺe wyne · ꝺo þꝯto myle of almaꝺꝯ · colo hiꞇ wꞇ saꝺꞅꝯ +̅ safꞅo · +̅ ꝺo þꝯto pouꝺo of peꝑ +̅ of gylofꞅꝯ +̅ boyle iꞇ · +̅ wan iꞇ is boyleꝺ · ꞇa pouꝺo of canel +̅ ꝫ̅ꝫ̅ · +̅ ꞇēꝑ iꞇ ỽp wiþ wyne +̅ ꝺo alle þe þynges ꞇo gyꝺꝰ +̅ loe þꞇ iꞇ be ꞅēnyng +̅ lat iꞇ seeþ afꞇꝰ þt iꞇ y caſt to gyꝺꝯ · +̅ sꝯue it fort ·
Translation
Lombardy Cream
Take raw pork and pull off the skin. Pick off any sinews and beat the pork in a mortar with raw eggs then add sugar, salt, currants, minced dates and powdered pepper and powdered cloves. Stuff into a bladder and let it boil until sufficiently done. And when it is sufficiently done carve it and slice it in the form of a fish and take Cretan raisins and grind them in a mortar and mix with red wine. Add to this almond milk and colour it with sandalwood and saffron and add ground pepper and cloves and boil it. And when it is boiled, take the powder of cinnamon and ginger and temper it up with wine and mix all the ingredients together and ensure that it is thin, and ensure that it does not boil when it is mixed together, and serve it forth.
Modern Redaction
Ingredients:
400g lean pork, minced
2 eggs
4 tbsp golden caster sugar
salt, to taste
60g currants
50g dates, minced
1/2 tsp freshly-ground
black pepper
1/4 tsp ground
cloves
1 pig's stomach, well cleaned
100g seedless raisins
60ml red wine
100ml thick
Almond milk
a few threads of
saffron, ground in a mortar
a few drops of red food colouring
freshly-ground black pepper, to taste
ground cloves, to taste
1 tsp ground
cinnamon
1 tsp ground
ginger
80ml white wine
Method:
In a bowl, mix together the pork, sugar, salt, currants, dates, black pepper and cloves. Crack in the eggs and mix to bind. Stuff these into a pig's stomach (or use an artificial haggis skin). Tie the stomach securely (allow some room for expansion).
Bring a large pan of lightly-salted water to a boil, add the stuffed stomach and boil for about 2 hours, or until done through. After this remove the stomach, slice it quite thickly then shape the slices to resemble fish. Set on a baking tray and place in an oven to keep warm.
In the meantime, prepare the sauce. Combine the raisins and red wine in a blender and process until smooth. Combine with the almond milk and turn into a pan. Mix in the saffron, red food colouring and season with black pepper and cloves. Bring just to a boil then reduce to a simmer.
Mix in the cinnamon and ginger then add about 80ml white wine (or enough so that you have a thin sauce). Allow to heat through (but do not boil).
Arrange the fish shapes on a serving dish, pour over the sauce and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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