Sawge y farcet (Pork Meatballs with Sage Coating) is a traditional Medieval recipe for a classic dish of pork meatballs in a sage coating. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pork Meatballs with Sage Coating (Sawge y farcet).
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Original Recipe
Sawge y farcet
(from A Forme of Cury)
Take sawge. grynde it and temper it up with ayrenn. a saweyster & kerf hym to gobettes and cast it in a possynet. and do erwi grece & frye it. Whan it is fryed ynowz cast erto sawge with ayren make it not to harde. cast erto powdour douce, messe it forth. If it be in Ymber day; take sauge butter & ayrenn. and lat it stonde wel by e sause, & serue it forth.
Translation
Take sage. Grind it and temper it up with eggs. A 'sawester' and cut it to gobbets and cast it into a posset. And do herewith greece and fry it. When it is fried enough cast thereto sage with eggs and make it not hard. Cast thereto powder douce and serve it forth. If it be an Ember day take sage butter and eggs and let it become thick with the sauce, and serve it forth.
Mix together the pork, 4 eggs and breadcrumbs. Add the savory, pepper, cloves, saffron, pine nuts and salt. Mix thoroughly with your hands until well blended. Form the mixture into small balls, about 3cm in diameter. Beat the remaining 2 eggs well, dip the meatballs into these and sprinkle the sage over the top. Fry the meatballs in oil until golden brown and serve either hot or cold.
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