Bursews

Meatballs of minced pork and egg, dipped in egg, then rolled in flour and deep-fried.

Fourme of Curye [Rylands MS 7] (England, 1390)

.Clxxvij. Bursews. Take pork, seeth hyt & grynde hyt smale with soden ayroun. do therto gode poudours and hole spyces & salt with sugur make ther of smale balles & cast hem in a batour of ayroun. & wete hem in flour & frye hem in grece as frytoures & serve forth.

Sodden: 1250–1300; Middle English past participle of sethen to seethe, to boil