The first dish you’ll associate with Tudor feasting is bound to be roasted meat, so here’s a Tudor recipe for roasted pork with caramelised onion gravy. The most important thing to remember when cooking this meal is to do so slowly, and slices of pork around 1cm thick seem to work best. As with the majority of Tudor recipes, there are no timings specified here, so you’ll just have to keep an eye on it yourself.
Take faire porke of the fore quarter, and take of the skyn, and put the pork on a faire spitte, and roste it half ynogh; and take hit of, and smyte hit in peces, and cast hit in a faire potte; and then take oynons, and shred and pul hem, not to small, and fry hem in a pan with faire grece, And then caste hem to the porke into the potte; And then take good broth of beef or Motton, and cast thereto, and set hit on the fire, and caste to pouder of Peper, Canel, Cloues and Maces, and lete boile wel togidur; and then take faire brede and vinegre, and stepe the brede with a litull of the same broth, and streyne hit thorgh a streynour, and blode with all; or elles take Saundres and colour hit therewith, and late hem boile togidur, and cast thereto Saffron and salt, and serue hit forth.
– Two Fifteenth-Century Cookery-Books
(Harleian MS. 27, c.1430 – Early English Text Society print, 1888)
You Will Need:
- 400g roast pork
- 2 onions
- 1pt beef gravy, well-seasoned with pepper, cinnamon, cloves and mace
- 1 cup of breadcrumbs
- 1 tsp vinegar
Cooking your Fylettys:
- Chop your onions finely and fry them until light brown.
- Cut your pork into thick slices and add the pork, onions and stock to a stewpan.
- Bring this mixture to the boil, before heating it at a low simmer until the liquid in the pan has been reduced by about half.
- Thicken your dish with breadcrumbs, before seasoning and adding vinegar.
- Serve with aplomb.