ANST - This the meat pie recipe we can fix.
whitestar3 at yahoo.com
Tue May 16 12:42:08 PDT 2000
Yield: 8 servings
1 1/2 lb Pork or veal, cubed
1 1/2 c Water
Pastry for 8" double pie
6 T Chopped dates
6 T Currants
2 t Salt
5 Saffron threads
3/4 t Ground ginger
3/4 t Black pepper
1/2 t Ground mace
1/4 t Ground cloves
3/4 c Red wine
1 T Wine vinegar
10 Egg yolks
From a manuscript in the British Library known as
Harleian 479, dating
from around 1420; recipe adapted from a version
developed by David
Friedman and Elizabeth Cook.
In saucepan, simmer meat in water 20 minutes. Drain.
Line 8" square
baking dish with pastry. In bowl, combine meat,
dates and currants.
Place meat mixture into pastry-lined dish.
In bowl, combine salt, saffron, ginger, pepper,
mace, cloves, wine,
vinegar and 9 egg yolks, reserving 1 yolk, and pour
over. Cover with
top crust, crimp well, make triangular cuts in
center and fold tips
Beat reserved yolk (save whites for another use) and
brush on crust.
Bake at 375'F. until crust is browned and meat is
25-30 minutes. Makes 6-8 servings.
Lord Charles de Marquette
Cadet to Don Eule
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