MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Meat Pears In Broth
Categories: Veal, Pork
     Yield: 6 Servings

     8 oz Ground veal or pork
   1/4 c  Dried breadcrumbs
     1 lg Egg
     1 tb Thyme; finely chopped
     2 tb Parsley; finely chopped
   1/2 ts Salt
    12 sm Green seedless grapes
    12    Sage or parsley leaves; with
          -stems
     6 c  Chicken stock; warm

 Renaissance chefs enjoyed delighting guests with amusing culinary
 tricks. They would sculpt all sorts of shapes using meat, marzipan,
 and dough, and even go so far as to hide live birds in a pie so that
 when the pie was cut into the birds would fly out. The rhyme "four
 and twenty blackbirds" was true!

 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, simple Renaissance feast!

 Combine the veal, breadcrumbs, 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" 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 by Esther French

 Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
 francine-segan-renaissance-cooking-food-historian-recipe-pears-broth/>

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