Take Pork & cut it thin. Then take yolks of Eggs, & some of the white therewith; then take manchet Flour, and draw the Eggs through a strainer; then take a good quantity of Sugar, Saffron & Salt & cast thereto, & take a fair pan with Fresh grease, & set over the fire, & when the grease is hot, take the Pork, and put in batter, & turn it well therein, and then put it in the pan with the grease, & let fry together a little while; then take it up into a fair dish, & cast Sugar thereon & serve hot.

serves 2

200 g pork loin

2 egg yolks

1 egg white

½ dl white flour

pinch of saffron

2 tablespoon sugar

1 teaspoon salt

butter or oil for frying

sugar for garnish

Cut the pork in thin pieces. Make batter from egg yolks, egg white, flour, saffron, sugar and salt. Heat the butter (or oil) in a frying pan. Dip the pork pieces to the batter and fry the meat until it is done. Remove the meat from the pan and garnish it with sugar. Serve hot, for example with Ffygey.

(Take a thousand eggs or more, I Volume, Harleian MS. 279, c. 1420)