Fartes of Portingale
Portuguese Style Lamb Meatballs
This is sixteenth century dish of lamb meatballs done in a Portuguese style, according to Elizabethan concepts of what is Portuguese style. Fartes are typically a light and delicate pastry according to Lorna J. Sass in To The Queen’s Taste, a collection of Elizabethan recipes. I found it strange to have this term applied to a meatball. Oddly enough though, one of the first comments I got on these lamb meatballs was how surprisingly light and delicate they were.
The original recipe is taken from The Good Huswives Handmaid, originally published in 1588.
How to make Fartes of Portingale. Take a peece of a leg of mutton. Mince it smal and season it with cloves, mace, pepper, and salt, and Dates minced with currants: then roll it into round rolles, and so into little balles, and so boyle them in a little beef broth and so serve them foorth.
How to make mincemeat of Portugal. Take a piece of a leg of mutton. Mince it small and season it with cloves, mace, pepper, and salt, and Dates minced with currants: then roll it into round rolls, and so into little balls,
and so boil them in a little beef broth and so serve them forth.
Combine lamb, currants, dates and spices, mixing well. Take meat mixture and form into ½ inch size balls. Place balls of meat into boiling beef broth, for about 10 to 15 minutes, stirring as needed until meat is fully
cooked, then serve.
Fartes is in reference to "farcemeat" or a "force meat" a stuffing made of meat.
Sass, Lorna J. To the Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking. [New York]: Metropolitan Museum of Art, 1976. Print.
"The Good Huswifes Handmaide for the Kitchin, London 1594." The Good Huswifes Handmaide for the Kitchin, London 1594. N.p., n.d. Web. 26 Sept. 2012. <http://www.uni-giessen.de/gloning/tx/1594-ghh.htm>
The Good Huswifes Handmaide for the Kitchin ... Imprinted at London: By Richard Iones., 1594. Print.