SC - Romance

[Karen]

Tartes of Flesche (from the Harlein??) uses meat (chicken, pork), fruit,
nuts, spice and egg to bind. No cheese, though...

- --AM

At 02:57 PM 8/9/99 -0600, you wrote:
>THis looks much like "Pies of Paris" from the 15-Century Cookbooks, and
>(especially the use of the eggs) also looks like a couple of other meat
>pie recipes from the English corpus.  ANyone remember the name of the
>recipe?
>
>mem
>
>On Mon, 9 Aug 1999, Gretchen M Beck wrote:
>
>> I made a medievaloid/germanish pork pie yesterday, and figured I'd share
>> the, for want of a better word for it, recipe.  Now, understand, that I
>> tend to cook just like the medieval cookbooks talk, so the portions and
>> times are a bit nebulous.  YMMV, but it should tolerate deviations of
>> various sorts.  Here goes.  By the way, if anyone knows of a medieval
>> recipe that this approximates, please let me know:
>> 
>> Ingredients:
>> 
>> 2lbs ground pork
>> about 4 slices large red onion, chopped
>> 1 handful parsley, chopped
>> 1 small handful raisins
>> 1 large Granny Smith apple, peeled, cored, and chopped
>> salt and pepper
>> sage
>> 2 hard boiled eggs, chopped
>> Several handfuls of grated cheese (I used the 6-blend Italian from kraft)
>> 3 raw eggs
>> nutmeg
>> A top and bottom pie crust for a 9" pie
>> 
>> Heat oven to around 350F. Saute the onions until transparent, set aside.
>> Brown pork, add parsley while browning.  If the pork is particular
>> greasy, drain it, otherwise don't bother (I didn't need to yesterday)
>> Add all other ingredients except raw eggs and cheese and stir until
>> warm, spices are to taste -- a few sprinkles of each should suffice.  Be
>> very careful with sage -- it is very, very easy to oversage things. 
>> Remove from heat, and let mixture cool a little.  Stir in the cheese
>> (note, the cheese is a flavoring element, not a truly structural
>> element) Let mixture cool a little, beat the raw eggs and stir them into
>> the mixture.  Pour into pie shell, put on cover, vent, and cook in the
>> oven until done.  If you cook the pork all the way through in the
>> skillet, this is just long enough to set the eggs (15 - 20 minutes) --
>> otherwise, long enough to cook the pork throughly (check your favorite
>> cookbook for the appropriate temperature for pork).  Serve it forth.
>> 
>> Enjoy!
>> 
>> toodles, margaret 
>>
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