SC - medievaloid pork pie "recipe"
Mary Morman
memorman at oldcolo.com
Mon Aug 9 13:57:27 PDT 1999
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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