Pumpes

Translation of period recipe from Food in History by Reay Tannehill, redaction by Ian Damebryge

Take and boil a good piece of pork, and not too lean, as tender as you may' then take it up and chop it as small as you may, then take cloves and mace and chop forth withall, and also chop forth raisins of Corinth, then take it and roll it as round as you may, like to small pellets, a two inches about, then lay them on a dish by themselves, then make a good almond milk, and blend it with four of rice and let it boil well, but look that it be quite runny, and at the dressler, lay five pumpes in a dish, and pour the pottage thereon. And if you will, set on every pumpe a flower, over them strew on sugar enough and mace, and serve them forth. And some men make the pellets of veal or beef, but pork is best and fairest

1 1/2 lb ground meat
1/2 tsp salt
1/2 cup raisins, chopped
1/4 tsp each cloves and mace

Preheat oven to 375. Mix all ingredients thoroughly. Mold the mixture into balls about 2" in diameter, and lay on a greased baking sheet. Bake for 35 to 40 minutes or until done. Chill. Before serving, pour hot sauce over them, sprinkle with sugar and mace, garnish and serve. (Note, the procedure given here is NOT the one described above, but it does make a tasty cold meatball thingy that'll feasters will love.)

Sauce
Note, this bears only a passing resemblance to the sauce described above, mostly because almond milk for this is way too expensive. I'm not an almond fan anyhow, so I've substituted honey for almonds here.

1 1/4 cup whole milk or cream
4 Tbsp rice flour
Honey to taste (appox 1/4 cup)

Scald milk and honey. Mix some of the hot mixture into the rice flour, and add this mixture to the milk and honey. Stir until it thickens slightly.