Shakespeare’s Kitchen: ‘Pears’ in Broth

April 20, 2018 5:46 pm Last Updated: April 20, 2018 5:51 pm

Back in Shakespeare’s day, chefs enjoyed delighting guests with amusing culinary tricks. Here, meatballs are shaped like tiny pears. There is also an added surprise inside—each meatball is filled with a grape, which adds a great fresh taste and nice crunch. Add some ready-made canned stock and you have a simply delicious Elizabethan feast!

Serves 6

  • 8 ounces ground veal or pork
  • 1/4 cup dried breadcrumbs
  • 1/4 cup Grana Padano DOP cheese, grated
  • 1 large egg
  • 1 tablespoon finely chopped thyme
  • 2 tablespoons finely chopped parsley
  • 1/2 teaspoon salt
  • 12 small green seedless grapes
  • 12 sage or parsley leaves, with stems
  • 1 1/2 quarts chicken stock, warm

Combine the veal, breadcrumbs, cheese, egg, thyme, parsley, and salt in a bowl. Divide the mixture into 12 equal portions. Wrap each portion of meat around a grape and form a pear shape.

Preheat the broiler. Place the pears upright on a well-greased pan, and broil 4 to 5 inches from the flame for 4 minutes, or until done.

Using a toothpick, gently embed a sage leaf into the top of each pear. Place 2 “pears” in each serving bowl and gently top with the warm stock. Serve.

Recipe reprinted with permission from “Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook” by Francine Segan. Published by Random House.