@theculinarybee: Yep!!! You read that correctly. Tudor England really did have a dish called Farts of Portingale, and the recipe appears in The Good Huswife’s Handmaide for the Kitchin. “Portingale” simply meant Portuguese. These little mutton balls are seasoned with cloves, mace, pepper, dates and currants, then simmered in beef broth. I followed the original recipe, with one modern addition inspired by @Max Miller turning some of that cooking liquid into a little gravy. I made a roux with 25g butter and 25g flour, then gradually whisked in around 250ml of the cooking broth. I seasoned it with salt, pepper and a little Worcestershire sauce. The Worcestershire is very much my own modern addition.... because IT NEEDS FLAVOUR For the Farts (lol) 500g minced lamb or mutton @Waitrose & Partners 4 dates, finely chopped 40g currants ½ tsp ground cloves ½ tsp ground mace ½ tsp black pepper Salt Beef stock, enough to simmer Mix everything together and blend in a food processor until relatively smoot. Then, shape into small balls. Bring the beef stock to a gentle simmer, add the meatballs and cook until cooked through. For the gravy, remove the Farts and keep the cooking liquid. Make a roux with the butter and flour, then gradually whisk in the broth until smooth and thickened. Season with salt and pepper and add a small splash of Worcestershire sauce. Serve with plenty of gravy. Source: The Good Huswife’s Handmaide for the Kitchin, late 16th century. The original specifies mutton, cloves, mace, pepper, salt, dates and currants, cooked in beef broth. . . . #foodhistory #englishfood #tudorfood #meatballs #historyserved

Annie Mae

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Region: GB

Tuesday 15 September 2026 16:02:19 GMT