SC - Shepherds Pie
WyteRayven at aol.com
WyteRayven at aol.com
Fri May 5 13:36:17 PDT 2000
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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