DOMANI MEATBALL DELIGHT
1 lb. finely minced beef (ground is fine)
8 oz. finely minced fatty bacon
1 egg
1-2 cloves garlic
1 tbl. bitter orange juice
1 tsp. peppercorns (well ground) add to corriander
1 tsp. corriander seeds (well ground)
1/4 c. canola oil
1/2 tsp. each of: Sage, Rosemary & Basil (reserving some for frying)
1/4 pint of stock (beef or vegitable)
1 c. flour
*Makes 2 tsp's = Reserve 1 tsp of peppercorn/corriander mix, to add to oil)
Mix the meat and all spices ingredients, except: Stock, Orange Juice peppercorn & corriander mix
In a separate medium bowl, Mix 1 tsp reserve spices (peppercorn & corriander) and flour for coating mix.
Form meat balls about the size of walnuts and roll in the flour mix.
In a skillet, add the other tspn of reserved peppercorn & corriander into the oil and place meatballs carefully, to cook. Turn meatballs to cook evenly.
When meatballs are done, drain all excess oil off. Add stock and orange juice. Let simmer until most juice has evaporated. If you wish you may thicken the remaining juice w/cornstarch water mix. Serve on a bed of rice/orozo or another acceptible dish. ENJOY!!!
DRUNKEN STABLEMEN'S COCK BROTH
Take a red Cock that is not too olde and beate him to death. When he is dead, fley him and quarter him in small peeces and bruse the bones, everye one of them. Then take rootes of Fenell, persley, and succory, Violet leaves and a good quantity of Borage, and put the Cock in an earthen pipkin and betweene everye quarter put some rootes, herbes, corance, whole mace and Anis seeds, being fine rubbed and licorice being scraped and sliced and so fillyour pipkin with al the quarters of Cocke. Put in a quarter pinte of rosewater, a pinte of white wine, two or three dates. If you put in a halfe pound of prunes it will be better and lay a cover on it and stop with dough and set the pipkin in a pot of seething water, and so let it seethe twelve houres with a fire under the brasse pot that it standeth in and the pot kept with licour twelve hours.
When it hath sodden so many houres, then take out the pipkin pul it open and put the broth faire into a pot and serve it so.
GREENIE MARCHPAINE
First take a pound of long smal almonds and blanch them in cold water and dry them as drye as you can, then grinde them small, and put no licour to them but as you must needs to keepe them from oyling and that licour that you put in must be rosewater, in manner as you shall think good, but wet your pestel therin. When ye have beaten them fine, take halfe and a pound of sugar and more, and see that it be beaten small in pouder, it must be fine sugar then put it in your almonds and beate them altogether. When they be beaten, take your wafers and cut them compasse round and the bignes you will have your Marchpaine. The as soon as you can after the tempering of your stuffe, let it be put in your paste and stike it abroad with a flat stick as even as you can and pinch the very stuffe as it were an edge set upon and then put a paper under it and set it upon a faire boord and lay lattin Basin over it the bottome upwarde, and then lay burning coles uon the bottom basin. To see how it baketh, if you happen to broun too fast in some place, folde papers as broad as the place is & lay it upon that place and thus with attending ye shall bake it a little more. Then quarter of an houre and when it is well backed pu on your gold brisket and stick in your comfits, and you shall make a good Marchpaine. Or ever that you bake it you much cast on it fine.
Sugar and rosewater will make it look like ice.