"What's in a name?" quoth the Bard. Well, I'd say a lot. True, these meatballs from 16th Century England don't taste like their namesake, but I would prefer they have a different title all the same.

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Zante Currants: https://amzn.to/32IoLHf
Mace: https://amzn.to/2YSctuR
Clove: https://amzn.to/3beKM4v
Dates: https://amzn.to/3jtAS1N

LINKS TO SOURCES**
The Past Is A Foreign Pantry: https://thepastisaforeignpantry.com/
Shakespeare's England by R E Pritchard: https://amzn.to/2YNelF5
The Time Traveler's Guide to Elizabethan England by Ian Mortimer: https://amzn.to/2YSSMD8
Food In England by Dorothy Hartley: https://amzn.to/2QDYBzN
The Complete Words of William Shakespeare: https://amzn.to/32EA2Ze
Foods of England - http://www.foodsofengland.co.uk/farts.htm

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MENTIONED LINKS
The Past Is A Foreign Pantry: https://thepastisaforeignpantry.com/

FARTS OF PORTINGALE
ORIGINAL 1597 RECIPE (From The Good Huswife’s Handmaide for the Kitchen by Thomas Dawson)
How to Make Farts of Portingale
TAKE a peece of a leg of mutton, mince it smal and season it with cloues, mace pepper and salt, and dates minced with currans: then roll it into round rolles, and so into little balles, and so boyle them in a little beefe broth and so serue them foorth.

MODERN RECIPE
INGREDIENTS
1lb (450g) leg of Mutton or Lamb
⅛ Teaspoon Cloves
½ Teaspoon Mace
½ Teaspoon Black Pepper
1 Teaspoon Salt
⅓ cup (60g) Dates
⅓ cup (60g) Currants
1 Quart (1L) Unsalted Beef Stock

METHOD
1. Mince the mutton or lamb as fine as possible (almost ground). Then mix in the spices, dates and currants and form into balls about the size of a golfball.
2. Heat the beef stock to boiling and drop in the balls. Boil for 6-7 minutes then remove with a slotted spoon and allow to cool.

PHOTO CREDITS
Globe Theatre groundlings: virtusincertus via flickr / CC by 2.0 (https://creativecommons.org/licenses/by/2.0/)

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