SC - A cook in need!!

[LYN M PARKINSON]

Espranza,

In Hieatt, Constance B. _An Ordinance of Pottage_, Prospect Books,
London, 1988, ISBN 0 907325 38 6, p. 207, #137 is Bakyn mete opyn.  This
type of 'baked meat' differs from a 'crustad', and from a modern quiche,
in that it does not contain egs or any other real thickener.  It is thus
apt to be a bit runny, and is best served in individual tart shells,
either hot or cold. It will have a firmer filling if cold, but is very
tast hot.

Kidney Tart
4-6 individual pastry tart shells		1/2 tsp. sugar
1 veal kidney				1/2 t. salt
3/4 lb. boneless veal stew meat		pinch of ground cloves
3/4 C. whipping cream			pinch of saffron

Boil the veal in lightly salted water for about 10 minutes.  Separate,
and reserve a little of, the kidney suet.  Chop the kidney finely and
boil for 5 minutes.  Cool the meat enough to handle, then dice it
(1/4"-1/2" cubes).  Mix it in a bowl with the reserved diced suet, cream
and seasonings.. Pour the mixture into the tart shells and bake for about
40 minutes, until nicely brown and not too runny in a 375* oven.

This would be a fore-runner of the traditional English pie, althouh it
has no mushrooms, and does not appear to have a top crust.  What it does
have is both the meat and the kidney.  Modern ones thicken the juices
with flour for gravy, according to a delicious one I had at a pub near
the V&A.

Regards,

Allison

allilyn at juno.com

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