SC - Food guessing game for demos

[Christine A Seelye-King]

Thank you!

This sounds very similar to mince meat. :) Yum!

Ilia



In a message dated Fri, 5 May 2000  4:27:23 PM Eastern Daylight Time, Bronwynmgn at aol.com writes:



As easily said as done:  (OOPs, I goofed - it's circa 1450, not circa 1390!)

<snip>

Pastry for a 9-inch pie pan (top and bottom) or ca 24 tart shells
1 ½ pounds mixed ground meat, including at least two of pork, veal, beef
1 cup each meat stock or broth, red wine
3 egg yolks or 1 whole egg plus one yolk
½ tsp. each ginger, sugar, and salt
¼ cup each minced dates, currants
optional: pinch of ground pepper or cubebs, and/or mace, ground clove

Put the ground raw meat in a saucepan and cover with the wine and water; 
bring to a boil and simmer for 10 minutes.  Then drain all the cooking juices 
into a heatproof container, setting aside the meat.  Let the cooking liquid 
cool (preferably in the refrigerator or freezer) until you can remove all the 
fat from the top.
   When you are ready to assemble the pie, line a pie dish with pastry.  Then 
bring the defatted juices to a boil; beat the egg yolks (or egg and yolk) in 
a bowl and beat in a littleof the hot (but not quite boiling) stock.  Beat in 
the rest, still off the heat; then mix together meat, dried fruits, spices, 
and sauce and stir over low heat for a few minutes to thicken slightly  Put 
in the prepared pie shell and cover with a top crust (unless you are making 
individual tarts).  Bake in a pre-heated 350 degree oven for about 1 hour 
(less for individual tarts).  As the mixture may tend to be pretty sloppy at 
first, be sure to slit the top crust to allow steam to escape; and it may 
also be wise to put a cookie sheet or a piece of foil under the pie pan.


 >>


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