SC - Game Pie Help!
lorix
lorix at trump.net.au
Fri Aug 20 02:16:05 PDT 1999
Your bounty of recipes is most gratefully welcomed
Truly a case of ask . . . and you shall receive!
Thankyou for your assistance,
Lorix
Korrin S DaArdain wrote:
> On Thu, 19 Aug 1999 21:40:41 +1000 lorix <lorix at trump.net.au> writes:
> >So, to get back to my question . . . can anyone refer me to a period
> >recipe for meat/game pie where the meat is not cooked prior to entry
> >into pie as I am seriously considering the above for a feast, but
> >would like to make it fully documentable.
> >
> >Thanks in advance,
> >Lorix
>
> Well, I searched my collection and found the following period recipes for
> you.
>
> Enjoy.
>
> Korrin S. DaArdain
> Kitchen Steward of Household Port Karr
> Kingdom of An Tir in the Society for Creative Anachronism.
> Korrin.DaArdain at Juno.com
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Koken van Honer (Mediterranean, 13th c.?)
> Grewe 13th century
> From Cariadoc's Miscellany, Copyright © by David Friedman, 1988,
> 1990, 1992.
> One should make a pastry shell of dough, and cut up into it a
> chicken, and add bacon (speck), cut as peas, pepper and cumin and egg
> yolks well beaten with saffron, and take the shell and bake it in an
> oven. It is called "koken van honer."
> 1/2 chicken: 1 1/2 lb or 3/4 lb boned
> 3 pieces of bacon
> 6 egg yolks
> 4 threads saffron
> 1/4 t cumin
> 1/8 pepper
> 9" pie shell
> Bone and cut up chicken, put in pie shell; add bacon cut small;
> sprinkle on spices. Beat egg yolks with saffron and pour over. Bake 45
> minutes at 350deg.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Malaches of Pork (English, 14th c.)
> Curye on Inglysch p. 134 (Form of Cury no. 162)
> From Cariadoc's Miscellany, Copyright © by David Friedman, 1988,
> 1990, 1992.
> Hewe pork al to pecys and medle it with ayren & chese igrated. Do
> þ erto powdour fort, safroun & pynes with salt. Make a crust in a trap;
> bake it wel þ erinne, and serue it forth.
> 13 oz boneless pork
> 3 eggs
> 1/2 lb parmesan cheese
> 3/4 t powder fort (see p. 5)
> 8 threads saffron
> 1/4 c pine nuts
> 1/2 t salt
> Cut up the pork raw into 1/2"-1/4" cubes. Grate cheese and mix
> with eggs in a bowl. Crush saffron into a teaspoon or so of water.
> Combine everything. Make a 9" pie crust, prebake about 10 minutes at
> 350deg. . Put filling in crust and bake at 350deg. for 45-50 minutes.
> We have also used mozzarella and cheddar for the cheese, but
> parmesan is better.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Bastenen (a chicken or pigeon pie)
> From Ein Alemannischisches Buchlein von Guter Speise. Posted by
> Osgot (Innilgard Lochac û Adelaide South Australia) David & Sue Carter
> (sjcarter at dove.net.au)
> Original: Wiltu ain basteten machen, so nyem ainen gewelten taig
> und mach daruss ainen scherben und hab ain jung tuben oder ain junges
> huon ze klainen stucken row und schnid den speck wnrflot und leg es denn
> in den scherben und bewurcz es wol und leg ain ander plat von guten ayern
> daruber und bach es in ainem ofen.
> 1a How you make a bastenten.: Take a strong dough and make a pie
> shell and take young pigeon or hen minced raw and diced bacon to that
> shell and spice it well and lay another sheet of egg dough over it and
> bake in an oven.
> Pastry
> 500g flour
> 125g lard
> 1 egg
> 1 cup (250ml) water
> 2 tsp salt
> Filling
> 1 kg chicken thigh fillets
> 1 rasher bacon (~55g)
> 1 tsp each of ground pepper, ginger and cinnamon
> 1 tsp each of ground cloves and salt
> 2 threads saffron ground
> Run the lard into the flour and add beaten egg. Mix. Gradually
> add water until you produce a firm dough. Roll out and line a pie plate
> (I actually make individual sized pies in a muffin pan)
> Mince the meat together with the spices and fill a pie shell and
> cover with another sheet of pastry (seal the edges with a little egg
> wash) Brush the top with egg wash and cut pierce a whole to let the steam
> escape.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Lombardy Custard
> The original was served at King Richard II's feast given with the
> Duke of Lancaster on September 23, 1387. (Harleian Ms. 279, British
> Library 15th century). Printed in "Christmas Feasts" by Lorna J. Sass
> (Copyright ©, L. J. Sass) Posted by Aoife (L Herr-Gelatt and J R Gelatt)
> (liontamr at ptd.net)
> Take gode creme, & leuys of Percely, & Eryoun, the yolkys & the
> whyte, & breke hem therto, & strayne throwe a straynoure tyl it be so
> styf that it wol bere hym-self. Than take fayre Marwe & Datys y-cutte in
> ij or iij & Prunes & putte the Datys on the Prunes & Marwe on a fayre
> Cofynne y-mad of fayre past & put the cofyn on the ovyn tyl it be a lytel
> hard. Thanne draw hem out of the ovyn. Take the lycour & putte ther-on
> &fyll it uppe & caste Sugre y-now on, & salt; then lat it bake togederys
> tyl it be y-now; & if it be in lente, let the Eyroun & the Marwe out &
> thanne serve it forth.
> 9-inch uncooked pie pastry shell
> 15 each pitted prunes and dates, cut into small pieces
> 2 tablespoons raw bone marrow, crumbled
> 3 tablespoons finely minced parsley
> 1 cup heavy cream
> 2 tablespoons brown sugar
> 2 eggs lightly beaten
> Pinch salt
> 3/4 teaspoon dried orange peel
> 1 teaspoon cinnamon
> Pinch mace
> Preheat oven to 425 degrees. Bake the pie pastry at 425 degrees
> for 10 minutes. Set aside to cool. Linr the pie crust with the dried
> fruits. Distribute the marrow and parsley evenly over the fruit. Combine
> the remaining ingredients in a bowl. (The spices are not called for in
> the original recipe, but make a delicious addition.) Beat until
> thoroughly blended. pour the mixture over the fruits in the crust. bake
> at 375 degrees for 30 to 40 minutes, or until the custard is set up and
> the top is brown. Let the crustade cool for about 5 minutes before
> serving.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 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
> 1/2 cup all-purpose flour, seasoned with salt and pepper
> 2 TB vegetable oil
> 1 lb. lean ground pork
> 2 eggs
> 1/4 cup raisins
> 10 dried prunes, pitted and minced
> 1 tsp. firmly packed light brown sugar
> 1/2 tsp. ground ginger
> 3/4 tsp. salt
> Scant 1/2 tsp. saffron
> 1/2 tsp. ground anise
> 1 tsp. ground fennel seeds
> 1/2 tsp. ground cloves
> 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, raisins, prunes, brown sugar, ginger salt, saffron, anise,
> fennel and cloves. Spread about a third of the mixture on the pie pastry.
> Then distribute the pieces 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 degrees
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> A Lombard Pastellum
> From le Menagier a Paris [M25]. Posted by Anne-Marie Rousseau
> (acrouss at gte.net)
> Here is an example of a dish that seems conserved between sources
> and places, with little variation. The pastellum is a beautiful thing,
> round and brown with the smell of bacon and spices. Medieval pigs were no
> where near as chubby as our modern, commercially raised porkers, who are
> bred to be fat. Modern bacon is too fatty, and will result in a very
> greasy end product. To simulate more medieval bacon, either trim the fat
> off, partially cook the strips to render some of the fat, or use
> "Canadian style" bacon. I also use free-range chickens when I can, rather
> than the more portly commercial hens for the same reason. Again, you may
> be able to approximate the young svelte medieval chicks of the original
> recipe by removing as much of the fat as you can before assembling your
> pastellum.
> Although the original is obviously meant to be a bird in a single
> pie, bones and all, I've also made the more modern and convenient (to our
> standards) version using boneless skinless pieces (approximating the fat
> and size of chicks), wrapped individually in the pastry and bacon with
> great success.
> From le Menagier a Paris [M25]: Chicks may be placed in pastry,
> back down and breast up, and broad slices of bacon on the breast; and
> then cover. Item, in the Lombardy fashion, when the chicks are plucked
> and prepared, have beaten eggs, both yolks and whites, with verjuice and
> powdered spices, and moisten your chicks in it: then put in pastry with
> slices of bacon as above.
> See also An Early XIII Century Northern-European Cookbook, D3:
> Recipe Thirty-How one prepares a chicken in a pie (pastellum). One should
> cut in two a young chicken and wrap it with whole leaves of sage, add cut
> bacon, and salt. And wrap the chicken in dough and bake in an oven like
> bread. In the same way one can make all kinds of fish pies and pies of
> fowl and other meats.
> Four chicken thighs, or other pieces
> 1 egg beaten
> 2 T white balsamic vinegar or verjuice if you have it
> 1/2 tsp. cinnamon
> 1/2 tsp. ginger
> 1/8 tsp. clove
> 1/8 tsp. black pepper, fresh ground
> Double crust pie dough or a single recipe pizza dough.
> 10-12 pieces of lean Canadian style or trimmed bacon
> Dip chicken pieces into egg and spice stuff. Lay on dough ( pizza
> crust or pie dough), layered with 5-6 pieces bacon on the bottom, and the
> rest on the top. Close up with remaining dough. Bake in baking pan sealed
> side down (it can leak) for 1 1/2 hours at 350 deg. Cover with foil if it
> gets too brown. Serve warm. Serves 4.
> Alternately: Layer a chicken piece with two or three fresh sage
> leaves and a slab of bacon. Wrap in dough as described above.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Grete Pye
> The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and
> Christmas Feasting" posted by Tiffany Hall-Graham
> Grete pyes. Take faire yonge beef, And suet of a fatte beste, or
> of Motton, and hak all this on a borde small; and caste therto pouder of
> peper and salt; and whan it is small hewen, put hit in a bolle. And medle
> hem well; then make a faire large Cofyn, and couche som of this stuffur
> in. Then take Capons, Hennes, Mallardes, Connynges, and parboile hem
> clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling
> pot; And then couche al this fowle in the Coffyn, And put in euerych of
> hem a quantite of pouder of peper and salt. Then take mary, harde yolkes
> of egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole
> clowes, hole maces, Canell and saffron. But first, whan thoug hast
> cowched all thi foule, ley the remenaunt of thyne other stuffur of beef
> a-bought hem, as thou thenkest goode; and then strawe on hem this: dates,
> mary, and reysons, &c. And then close thi Coffyn with a lydde of the same
> paast, And putte hit in the oven, And late hit bake ynough; but be ware,
> or thou close hit, that there come no saffron nygh the brinkes there-of,
> for then hit wol neuer close.
> 450 g/1 lb. short crust pastry
> 1 egg white, beaten until liquid
> 450 g/1 lb. boned breasts of chicken, pigeon or wild duck and/or
> saddle of hare or rabbit (not stewing meat)
> Salt and black pepper
> 450 g/1 lb. minced beef
> 2 tablespoons shredded suet
> 3 hard-boiled egg yolks, crumbled
> Spice mixture made with 1/4 teaspoon each ground cinnamon and
> mace and a pinch of ground cloves
> 25 g/1 oz stoned cooking dates, chopped
> 25 g/1 oz currants
> 50 g/2 oz stoned prunes, soaked and drained
> 125 ml/4 fl oz/ 1/2 cup beef stock
> 1 tablespoon rice flour or corn flour
> No Christmas feast in medieval times was complete without a
> 'grete pye'. In some recipes, it could contain many varied meats, but
> quite often only two or three different kinds were suggested; change the
> meats suggested here if you wish.
> Use just over half the pastry to line a 23-cm/9-inch pie plate.
> Brush the inside with some of the egg white. Skin the pieces of breast
> and other meat if necessary and parboil them gently in salted water for
> 10-15 minutes. Drain and leave to cool. Mix together in a bowl the minced
> beef, suet, salt and pepper to taste, the egg yolks and half the spice
> mixture. Add the rest of the spices to the dried fruit in another bowl.
> Slice the parboiled meat. Pre-heat the oven to 220C/425F/Gas Mark 7.
> Add 1 or 2 tablespoons of the beef stock to the rice flour or
> corn flour in a small saucepan and cream them together; then add the
> remaining stock and stir over gentle heat until slightly thickened. Keep
> aside.
> Cover the bottom of the pastry case with half the mince mixture.
> Arrange the sliced meat in a flat layer on top. Scatter the chopped
> spiced fruit over it and cover with the remaining mince. Pour the
> thickened stock over the lot.
> Roll out the remaining pastry into a round to make a lid for the
> pie. Brush the rim of the case with a little more egg white and cover
> with the lid. Press the edges to seal, and make escape slits for steam.
> Decorate with the pastry trimmings and glaze with egg white. Bake for 15
> minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50
> minutes longer. Serves 6 to 8.
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
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