Tag Archives: meatloaf

Leche Lumbard

By: Mercy Asakura

Here is my first recipe post which I think is fitting for the first of the year.  I did this one many years ago and it’s the first recipe/redaction I have actually found.  Unfortunately my stash of recipes are lost.  Hopefully I will uncover them soon.

Here is the basics:


Leche Lumbard – from Forme of Cury:

66. Leche Lumbard. Take rawe pork and pulle of the skyn, and pyke out esynewes, and bray the pork in a morter with ayron rawe. Do erto sugur, salt, raysouns coraunce, dates mynced, and powdour of peper, powdour gylofre; & do it in a bladder, and lat it see til it be ynowhgh. And whan it is ynowh, kerf it; leshe it in liknesse of a peskodde; and take grete raysouns and grynde hem in a morter. Drawe hem vp wi rede wyne. Do erto mylke of almaundes. Colour it with saundres & safroun, and do erto powdour of peper & of gilofre and boile it. And whan it is boiled, take powdour canel and gynger and temper it vp with wyne, and do alle ise thynges togyder, and loke at it be rennyng; and lat it not see after at it is cast togyder, & serue it forth.

Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.

Gode Cookery translation: Take raw pork and pull off the skin, and pick out the sinews, and pound the pork in a morter with raw eggs. Do there to sugar, salt, currants, minced dates, and powder of pepper, powder cloves; & do it in a bladder, and let it boil til it be done. And when it is done, carve it; slice it in the likeness of a peaspod; and take great raisins and grind them in a morter. Blend it with red wine. Do there to milk of almonds. Color it with sandlewood & saffron, and do there to powder of pepper & of cloves and boil it. And when it is boiled, take cinnamon powder and ginger and mix it up with wine, and do all these things together, and look that it be rennet (coagulated); and let it not boil after that it is cast together, & serve it forth.

My Redaction:

Meatloaf —

1 Lbs Ground Pork
1 Egg
4 Tbs currants
1/2 little box raisins
6 Large dates, pitted and minced
1/4 tsp Sugar
1/2 tsp fresh rosemary, chopped
1/8 tsp black Pepper
1/8 tsp salt

Sauce —

2 cups Almond Milk
1/2 cup Red Wine
1/2 little box of raisins
3 strands of saffron
1/8 tsp fresh rosemary, chopped
1/8 tsp ginger

For meatloaf:

1.  Take all of the ingredients and mix them up in a bowl together.  Try to get a consistent mixture so that all the fruit and spices are distributed evenly.

2.  Cover a baking sheet with tin foil and form meat mixtures into a shape (if you want to see the original directions for peaspod, please go to the website stated above).  Mine was a sun.  I tried to keep it no taller/thicker than an inch and a half so everything cooked evenly.

3.  Put in oven at 350 degrees for roughly 35 minutes.  I originally made a 2-pound batch, which I left in for 40 minutes, which was a little too long for my tastes (turned a little dry).  It should be a light golden brown.


1.  Place in saucepan everything but the ginger and rosemary.  Bring to a boil, and then bring temperature down to a simmer.  Allow to boil down for at least 20 to 30 minutes.

2.  Near the end of the simmering, add ginger and rosemary.  Because mine didn’t thicken, I added about 1 tablespoon arrowroot, but when I did it the second time, it thickened.  So go figure.

Plating the Meal:

1.  Clean the excess fat off of the meatloaf and then put in the center of a large plate.

2.  Pour sauce around the loaf (not over).

3.  Serve it forth.

When I cook I do fudge the measurements depending on the taste as I cook it. I realize that the first time I added a lot more pepper than noted above because I like pepper.  Also, I don’t like wine sauces, so I added more almond milk to balance off the wine flavor.  You can change things where you see fit.