







—Take a gret porcyoun of Haselle leuys, & grynd in a morter as smal as þou may, whyl þat þey ben ȝonge; take þan, & draw vppe a þrift Mylke of Almaundys y-blaunchyd, & temper it with Freysshe broþe; wryng out clene þe Ius of þe leuys; take Fleysshe of Porke or of Capoun, & grynd it smal, & temper it vppe with þe mylke, & caste it in a potte, & þe Ius þer-to, do it ouer þe fyre & late it boyle; take flour of Rys, & a-lye it; take & caste Sugre y-now þer-to, & Vynegre a quantyte, & pouder Gyngere, & Safroun it wel, & Salt; take smal notys, & breke hem; take þe kyrnellys, & make hem whyte, & frye hem vppe in grece; plante þer-with þin mete & serue forth.- Take a great portion of hazel leaves, and grind in a mortar as small as you may, while that they be young; take then and draw up a thrift milk of almonds blanched and temper it with fresh broth; wring out clean the juice of the leaves; take flesh of pork or of capon, and grind it small, and temper it up with the milk, and cast it into a pot, and the juice there-to, do it over the fire and let it boil; take flour of rice, and mix it; take and cast sugar enough thereto, and vinegar a quantity and powder ginger, and saffron it well, and salt. Take small nuts and break them; take the kernels, and make them white, and fry them up in grease; plant there-with your meat, and serve forth.Handful of young hazel leaves1 c. almond milk made with broth of pork or chicken1/4 pd. pork or chicken, minced1-2 tbsp. Rice Flour2 tsp. Sugar1 tsp. Vinegar1/4 tsp. GingerPinch SaffronSalt to taste2-3 Hazel NutsOilGrind your hazel leaves in a mortar, you may want to add a bit of salt to them so that they grind well. As an alternative, place your leaves in a blender with a little bit of water and blend well. Strain well. Place your almond milk, saffron, and ground pork or chicken in a pot along with the strained juice of the hazel leaves and bring to a boil. Add rice flour and sugar and cook till it begins to thicken. Add vinegar, ginger and salt and cook for a few minutes more. Meanwhile, lightly toast your nuts in grease after removing the skins. Prior to serving, garnish with the nuts.