Meatballs on the Spit

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p98v Tomaselle nello spiedo. (Tomacelle (Meatballs) in the spit.)

Take meat of veal, or wether, or lean pork from the leg, and clean it well of nerves, and sinews, and beat it well with knives with a little lard, and fat of veal, and oily herbs, and after when all the things together will be well beaten with the knives with the yolk of eggs, and grated cheese, and the learned spices¹, the second of which the quantity that you would have, take the caul of pork, or calf, and to it wrap within as with the others, and make it big or small as you would, then take it to cook on the spit tied to sticks, and as it will roast it in a pot² with sugar, and cinnamon, and orange juice, and serve it to eat hot.

2. Pignatta, which Florio gives as "any kind of earthen pipkin, posenet, pitcher, or pot to boile meate in".