To make Peares to be boiled in meate.
Take a peece of a legge of Mutton or Veale raw, being mixed with a little Sheepes sewet, and half a manchet grated fione, taking four rawe egges yolkes and al. The take a little Time, & parsley chopped smal, then take a few gooseberries or barberries, or green grapes being whole. Put all these together, being seasoned with Salte, saffron and cloves, beaten and wrought together, then make Rowles or Balles like to a peare, and when you have so done, take the stalke of sage, and put it into the ends of your peares or balles, then take the freshe broth of beefe, Mutton or veale, being put into an earthen pot, putting the peares or balles in the same broth with Salt, cloves, mace, and Saffron, and when you be ready to serve him, put two or three yolkes of egs into the broth. Let them boile no more after that but serve it forth upon soppes. You may make balles after the same sort.
- Thomas Dawson. The Second part of the Good Hus-wifes Jewell. 1597.
Yes, these aren’t pears at all, but rather little meatballs, shaped liked pears. I love the sage leaves being used as pear leaves. Francine Sagen in Shakespeare’s Kitchen has a modern day version of Pears in Broth if you’d like to try this at home.