Rissoles on a Meat Day
The Goodman of Paris, 1393. Translated by Eileen Powers.
Rissoles on a Meat Day be in season from St. Remey's Day. Take a haunch of pork and remove all the fat until none remaineth, then set the lean to cook in a pot with plenty of salt; and when it is nearly done, tale it off and have eggs hard boiled and cut up both whites and yolks, and likewise cut up your meat very small, and mix the eggs and the meat together and scatter spice powder over them, then make it into a paste and fry it in its own fat. And note that it is the right stuffing for a pig; and sometimes cooks buy it from roasters in order to farce their pigs with it; natheless in stuffing a pig it is good to put cheese in it.
6 lbs
 Pork
Kosher Salt
24
 Hard Boiled Eggs
2/3 C
 Fresh Sage
7
 Long Peppers
1 t
 White Pepper
1 T
 Cardamom
175
 WonTon Wrappers
Oil for Frying
 
Trim pork of almost all of the fat and cut into manageable chunks. Rub liberally with kosher salt and roast in oven until internal temperature reaches 150 degrees F. Remove from oven and process in a food processor until well shredded. Chop boiled eggs in the same fashion. Mix pork and eggs and add all spices. Wrap in WonTon wrappers. These can be frozen for later use or eaten fresh. Fry in around an inch of very hot oil.

note: The spicing mixture used here was tailored for this specific application. I knew it was going to be used as a "breakfast" meat dish and I skewed the spicing to the modern palate. I used all period ingredients, but The Goodman is fairly specific about what he considers to be the correct ingredients for a spice powder and the combination that I used is not even remotely his.