White Pork

Another Christopher of Kent speciality.
This dish was served at Valentines Revel 2001, May Revel 2001 and at the coronation of King Guy in 2002.

Original sources

Harl 279 & 4016

Harleian MS.279 - Leche Vyaundez
ij. Blaunche Brawen.
Take Freysshe Braun, & mynce hem smal, & take gode pikke mylke of Almaundys y-blaunchyde, & putte alle in-to a potte, & sugre, & lat boyle alle to-gederys tyl it be ryet styffe; pen caste it uppe, & caste it in a fayre cold basyn, & lette it stonde pre-in tyl it be cold; & pen leche .ij. or .iij. in a dysshe, & serue forth.

Harleian MS.4016
12 Blaunche brawne.
Take fressh Brawne, and myce it small; And take Almondes, and blaunche hem, and grynde hem thorgh a Streynor into stuffe mylke, And put al into a potte, and sugur, And boyle al togidre til hit be right stuff; And then take it vp, And cast hit in-to a faire basyn, And lete it stonde there til hit be all colde; And pen take a knyfe And leche it faire, but not to thyn, And pen serue hit for the, a leche. Or .ij. in a dissh.

Recipe

The basic recipe is fairly simple take the water add the dark brown sugar and boil. Add the ground almonds and simmer for 10 minutes or leave to stand for 15 to 20. Then add the minced pork and sage and boil until the mixture goes like scrambled eggs, fairly thick and able to stand up in the pan. At this point put it into a greased loaf tin or similar and leave to cool. Then chill it in a fridge and turn out. Slice and serve.