Charlet (pork hash with eggs)

Original sources

I was introduced to this by the Far Isles Cook Book, but the original is from the Forme of Cury. And, since scanned images of this marvellous book are available on-line: here's the relevant bit of the relevant page.

Recipe

Straight out of the Far Isles book.

1 lb minced pork
4 eggs
1/4 pint milk
P{inch of saffron
Salt to taste

Cook the pork very thoroughly. Beat the eggs, milk and saffron together, add to the pork and stir over a gentle heat until the eggs are set. Serve hot.

The second recipe, "charlet yforced", gives some ideas for variations. In particular, a sauce of milk thickened with egg yolk and flavoured with spices, especially ginger.

I find adding sage to the plain charlet improves it a lot. Not too much, as it's a delicately flavoured dish to start with, but some.

Strongoak has made this for one (my breakfast), for four, and in larger quantities for ten or so, but never for a full revel. Personally I'm not sure how what's effectively a scrambled egg mix would scale up.

Most recent revision 3rd September 1999