Bruet Tuskyn

Soup, Meat, 15th century, English
Based on Bruet Tuskyn Show original recipe
Alternate reconstructions:
Reconstructed by

Ingredients

4 Egg Yolks (Hard boiled)
3 Beef Soup Bones with Marrow
2 Cans Chicken Broth
3 Chicken Thighs (Skinned)
1/2 tsp Cloves
1/2 tsp Mace
1/2 tsp Black Pepper
2 Egg Yolks (Raw)
1 lb Pork (Ground)
1/4 cup Raisins
1/4 tsp Black Pepper
1/4 tsp Ginger (Ground?)
1 tsp Saffron
1/2 cup Parsley (Stemless)
1/4 cup White Wine
1/4 cup Vinegar, Cider
Green and Yellow Food Coloring
2 cubes Chicken Bouillon
2 tsp Ginger

Steps

  • Boil meatbones in chicken broth. Chop chicken into small pieces and add to pot. Add cloves, mace and pepper. In a bowl, mix ground pork & hard boiled egg yolks & raisins together. Grind saffron & salt together, add raw yolks. Mix with pork, add pepper & ginger & yellow food coloring, mix. Shape pork into small balls. Add to broth.
  • Take parsley and grind in food processor. Then boil for 15 minutes. Add to broth. Add white wine, 2 tsp ginger, cider vinegar. Add bouillon cubes & green food coloring. Let boil down.

Notes

Gorgeous green color. Maybe only 1 cube of bouillon. Maybe more raisins.
(Yes, the duplicated ingredients are from the reconstruction being transcribed. I believe they are intended to be added in the different steps. -- Justin)

Reviews

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