ANST - This the meat pie recipe we can fix.

Chuck Swanson whitestar3 at
Tue May 16 12:42:08 PDT 2000

Categories: Pies 
      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
heated through, 
  25-30 minutes. Makes 6-8 servings. 

Lord Charles de Marquette
Cadet to Don Eule

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