SC - HG Cariadoc's question re pork pies

[Philip & Susan Troy]

> Date: Sun, 15 Mar 1998 21:33:26 -0800
> From: david friedman <ddfr at best.com>
> Subject: Re: SC - Recipes x3
> 
> At 2:08 AM -0500 3/13/98, Korrin S DaArdain wrote:
> >M'Lords and M'Ladys,
> >       I thought people might enjoy these.
> >
> >-------------------------------------------------------------------------------
> >       Pork Pie
> >       From "To the King's Taste" by Lorna Sass; Printed in The
> >Oregonian Newspaper Food Day Mar 10, 1998.
> >       Legend has it that a false crust was baked on top of an empty pie
> >shell. Just before it was served, live birds were placed under the pastry
> >lid, Our "smale bridde" will have a different fate: it will be cooked and
> >eaten.
> >       1 10-inch uncooked pie shell
> >       1 Cornish hen, quail or squab, cut into about 8 pieces

<snip>

> >       Bake pie pastry at 425 deg for 10 minutes. Let cool. Dredge
> >pieces of fowl in seasoned flour and brown in oil until golden. Combine
> >pork, eggs, rasins, prunes, brown sugar, ginger salt, saffron, anise,
> >fennel and cloves. Spread about a third of the mixture on the pie pastry.
> >Then
> >distribute the pecies of fowl evenly on top of it. Use the remaining pork
> >mixture to cover the fowl. Bake at 375 deg for 35 minutes or until pork
> >is brown throughout and meat thermometer stuck in middle of pie registers
> >160 degees
> 
> Does anyone know what the original of this recipe is? I thought _To the
> King's Taste_ was from _Two Fifteenth Century Cookery Books_, but I can't
> find anything very close. The nearest seems to be "Tartes de Chare," but if
> that is what she is using she has altered it extensively.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/

This would be Tartee, #172 in The Forme of Cury..."To The King's Taste"
is based on FoC.

Adamantius  
______________________________________
Phil & Susan Troy
troy at asan.com
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