The Stewpot Recipe Gallery
Fystes of Portingale
How to make fystes of portingale
(The Good Huswife's Handmaid, 1594)
Take a piece of a leg of mutton, mince it smal and season
it with cloves, mace, pepper and salt, and Dates mixed with Currans, then
roll it into round rolles, and so into little balles, and so boyle them
in a little beefe broth and so serve them foorth.
1 pound ground lamb, beef, or a mixture of the two
1/4 teaspoon cloves, ground
1/2 teaspoon mace, ground
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup dates, chopped
1/4 cup dried currants, whole
1 quart beef stock
Mix all the ingredients except for the stock. Form into balls
a little bigger than an egg yolk. Poach in the beef stock for 5-7
minutes, or just until done.
For the reception buffet at Costume Collegium V, I bought legs
of lamb and ground them myself to make this dish. They turned out
wonderfully! However, since I have many friends who do not care for
lamb, I often make these with beef, or a mixture of lamb and beef.
If using beef, add 1/4 teaspoon cinnamon to the mixture.
The leftover stock will be very rich and meaty. Drain off any
fat, and save the stock for use in another dish, or if you are pre-cooking
these for a feast, save the stock to "re-poach" them just before serving
de la Falaise, Maxime (a.k.a. McKendry, Maxime). Seven Centuries
of English Cooking. Arabella Boxer, editor. Grove Press,