Part 3/7:
The confusion surrounding Farts of Portingale arises from two distinct recipes from different time periods. The earliest recipe, found in A Book of Cookery, describes fried dough balls mixed with honey and spices, while a later version, published in 1597 in The Good Housewife's Handmaid for the Kitchen by Thomas Dawson, details a meat-based recipe using minced mutton seasoned with various spices and cooked in beef broth.
A Recipe for Farts of Portingale
To recreate this historical dish, one would need:
1 pound (450 grams) of leg of mutton (lamb can be a substitute)
1/8 teaspoon ground clove
1/2 teaspoon ground mace
1/2 teaspoon black pepper
1 teaspoon salt
1/3 cup (60 grams) of chopped dates
1/3 cup (60 grams) of currants