Pompys

This is an excerpt from Two Fifteenth-Century Cookery-Books (England, 1430)

Cxxxviij - Pumpes. Take an sethe a gode gobet of Porke, and no3t to lene, as tendyr as thou may; than take hem vppe and choppe hem as smal as thou may; than take clowes and Maces, and choppe forth with-alle, and Also choppe forth with Roysonys of coraunce; than take hem and rolle hem as round as thou may, lyke to smale pelettys, a .ij. inches a-bowte, than ley hem on a dysshe be hem selue; than make a gode Almaunde mylke, and a lye it with floure of Rys, and lat it boyle wyl, but loke that it be clene rennyng; and at the dressoure, ley .v. pompys in a dysshe, and pore thin potage ther-on. An 3if thou wolt, sette on euery pompe a flos campy (Note: ? field-flower) flour, and a-boue straw on Sugre y-now, and Maces: and serue hem forth. And sum men make the pellettys of vele or Beeff, but porke ys beste and fayrest.

38. Pumpes - Take and boil a good piece of pork, and not to lean, as tender as you may; then take them up and chop them as small as you may; then take cloves and maces, and chop forth with all, and also chop forth with raisins of Corance; then take them and roll them as round as you may, like to small pellets, a 2 inches about, then lay them on a dish by themselves; then make a good almond milk, and mix it with flour of rice, and let it boil well but look that it be clean running; and when you go to serve lay five meatballs in a dish and pour your broth thereon. And if you will, set on every meatball a field flower (wild campion - a small red flower), and above strew on sugar enough and maces; and serve them forth. And some men make the pellets of veal or beef, but pork best and fairest.

This is an excerpt from Two Fifteenth-Century Cookery-Books, Harleian ms. 279 (England, 1430)

Cliij - Pompys. Take Beef, Porke, or Vele, on of hem, and raw, alle to-choppe it atte the dressoure, than grynd hem in a morter as smal as thou may, than caste ther-to Raw 3olkys of Eyroun, wyn, an a lytil whyte sugre: caste also ther-to pouder Pepyr, and Macys, Clowes, Quybibys, pouder Canelle, Synamoun, and Salt, and a lytil Safroun; then take and make smale Pelettys round y-now, and loke that thou haue a fayre potte of Freysshe brothe of bef or of Capoun, and euer throw hem ther-on and lete hem sethe tyl that they ben y-now; then take and draw vppe a thryfty mylke of Almaundys, with cold freysshe brothe of Bef, Vele, Moton, other Capoun, and a-lye it with floure of Rys and with Spycerye; and atte the dressoure ley thes pelettys .v. or .vj. in a dysshe, and then pore thin sewe aneward, (Note: on it) and serue in, or ellys make a gode thryfty Syryppe and ley thin (Note: Thine) pelettys atte the dressoure ther-on, and that is gode seruyse.

Dan Myers has done an excellent job of interpreting the recipe and creating an easier to read version:

153. Pumpes - Take beef, pork or veal, one of them and raw, all together chop it then grind them in a mortar as small as you may, then cast thereto raw yolks of eggs, wine, and a little white sugar: caste also thereto powder pepper and mace, cloves, cubebs, powder cinnamon and salt and a little saffron; then take and make small pellets round enough, and look that you have a fair pot of fresh broth of beef or of capon and ever throw them thereon and let them seethe till they be enough; then take and draw up a thrifty milk of almonds, with cold fresh broth of beef, veal, mutton or capon, and thicken it with rice flour and with spices; and at the table, lay the pellets five or six in a dish and then pour the syrup on it and serve it, or else, make a good syrup and lay the pellet thereon and good service.

Interpreted Recipe Serves 1 as a main, two as a side (http://giveitforth.blogspot.com/)

1/4 pound ground meat (veal, pork, beef or a mix)
1 egg yolk
1 tbsp. wine (I used white)
1 tsp. sugar
1/8 tsp. each mace, cloves, cubebs, saffron
1/4 tsp. cinnamon and pepper
salt to taste
2 cups broth (chicken, beef, or a 50/50 mix)
1 cup almond milk
2-3 tbsp. rice flour
1/8 tsp. each mace cloves, cubeb, saffron
1/4 tsp. cinnamon and pepper
salt to taste

Mix the ground meat with the egg yolk, wine, sugar and spices and form into bite sized balls. Bring the broth to a simmer and add your meatballs. Cook till they have been thoroughly cooked.

Remove the meatballs from the broth and make your almond milk using the broth you cooked your meatballs in. Heat your almond milk to a simmer and add the rice flour and spices. Cook your broth until it comes to your desired thickness. You may want to strain your broth before serving because the rice flour may clump.

Add several meatballs to your bowl and pour the almond milk broth over them.

These are delicious, and definitely will be making an appearance at a future event.

Recipe by Daniel Myers (http://medievalcookery.com/)

These "Medieval Meatballs" are a perfect buffet or party dish. The meat and sauce both have just enough spice to notice, but not so much as to be overpowering. They're also very easy to make. Note that the sauce reicpe makes way more than enough for double the number of pumpes.

Meatballs
1 pound ground beef
2 egg yolks
1/4 cup currants
1 Tbsp. sugar
1/8 tsp. pepper
1/4 tsp. mace
1/4 tsp. cloves
1/4 tsp. cubebs
1/4 tsp. cinnamon
1/4 tsp. salt
pinch saffron
4 cups beef broth (approx.)
1/4 cup wine (approx.)

Sauce
2 cups almond milk
1 Tbsp. rice flour
3 Tbsp. sugar
1/8 tsp. mace
1/8 tsp. cinnamon

Mix ground beef, egg yolkes, currants, sugar, and spices. Form into small balls, about an inch in diameter. Place in boiling broth along with wine and cook until done - about 15 minutes. Remove from broth and place in serving dish. In a separate pan mix almond milk, rice flour, sugar, and mace. Bring to a boil, reduce heat, and simmer over medium heat until thick. Pour just enough sauce over the pumpes to thoroughly coat them and serve.