SC - Tartlettes.

[Seton1355 at aol.com]

Try #2 by Phillipa

Tartlettes
Take a side of pork  (a piece??) add saffron and grind it fine.
Mix in eggs and raisins (or currents?) and Powder fort  (whatever that is) and
salt.
Roll out  a "pouch" of dough" ie: a small, round flat piece maybe 3-4 " round
and put a meatball sized portion of the pork mixture in the center and pinch
it up  closed like a ravioli or kreplach.
Put the ravioli/kreplach/tartlets in a pan of boiling salted water & cook
until .....

<<take of the clene flesh with oute ayren & boile it in gode broth. >>
Does that mean take other pork which you have not made into mixture and add it
to the cooking water to make a better broth?  OR are you boiling other pork
sererately?

<<Cast ther powdour douce and salt, and messe the tartlettes in disshes &
helde the sew theronne.
Put the spices in the water to boil with the meat??
Put the tartlets in dishes and...???

 Take pork ysode and grynde it small with safroun; medle it with
>  ayren, and raisouns of coraunce, and powder fort and salt, and make a foile
>  of dowhz, and close the fars therinne. Cast the tartlettes in a panne with
>  faire water boillyng and salt; take of the clene flesh with oute ayren &
>  boile it in gode broth. Cast ther powdour douce and salt, and messe the
>  tartlettes in disshes & helde the sew theronne.
>  
>  (hint: think ravioli. Ayren is egg. Fars is stuffing. Dowhz is dough.)
>  
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