SC - In a pasta making mood

[LYN M PARKINSON]

We make ravioles a lot up here in AEthelmearc, often with different
fillings.  Very popular luncheon food, if we don't serve it in the dishes
with butter and grated cheese, as you can pick up the tiny turnovers
between fighting/arching/class etc.  One of the favorites was a
suggestion of Margaret's: chopped cooked chicken with minced apple and
some spices.

Here's a sample from my working notes:
Recipes 
Ravioles—Turnovers.  Margaret baked them, using a sourdough, got good
results.  Use large size forms; figure 3 per person.   Some Swiss,
Gruyere, and brick cheese for the veggies.  Chop and mix with egg to hold
together.  Chop cooked chicken, mix with [mushrooms, celery, onions…]  
Bind with almond milk thickened with rice flour 
==============================================================

Forme of Cury

194.  Chewetes on fyssh day.  Take turbot, haddock, codling and hake, and
cook it.  grind the cooked fish and add ground dates, raisins, pine nuts,
good powders and salt.  Make a small pie shell as above; close the filing
inside and fry it in oil, or stew it in sugar and wine, or bake it, and
serve it forth.

193.  Chewetes on flesshe day. Meat Pot Pies.  [‘choux’ :  means
individual small, round pastries.].  Mince pork and chicken, and fry
together, make a small pie shell and put the meat in.  On top, put
hard-boiled egg yolks, ground ginger and salt.  Cover with a top crust
and fry in grease, or bake it until brown, and serve forth.		
       

1. Cut circles of strong pie dough to fit large muffin cups.       2. Use
frozen pot pie tins.  3. Use large turnover forms.
3/4 C.  minced pork			3/4 C.  minced chicken
2 hard-boiled egg yolks, crumbled		good pinch ground ginger
shake of salt
Fry meat together, drain.  Place in shell.  Crumble yolks over meat,
sprinkle the ginger and salt on top.  Could cook ginger and salt with
meat.  Place in pastry container.  For first 2, cover with top crust,
crimp edges.  For turnovers, close mold.  Brush with butter or milk, or
lightly beaten egg.  Bake 450* until dough is done, about 20 min.  Or,
deep fat fry.
Note 1: this is going to be dry.  When bitten, the filling will crumble
out.  Try: separate the yolks from the egg white.  Boil the egg yolks in
gently simmering water.  Use the raw egg whites as a binder, mixing in
with the cooked meat and spices.  Then, crumble the egg yolks over, or
mash yolks lightly with any broken egg yolk pieces, and sprinkle over the
top.
Note 2: To prepare ahead for feast or lunch, use turnover form, cook 5
min. in boiling water, remove with slotted spoon, lay on cookie sheets 5
min in freezer, package in freezer bags.

194.  Chewetes on fyssh day.  Take turbot, haddock, codling and hake, and
cook it.  Grind the cooked fish and add ground dates, raisins, pine nuts,
good powders and salt.  Make a small pie shell as above; close the filing
inside and fry it in oil, or stew it in sugar and wine, or bake it, and
serve it forth.
½ C. cooked, flaked fish			¼ C. mixed ground fruit
and nuts
pinch powder douce			salt to taste

I'd forgotten Margaret's sourdough versions--very good, can't remember
that filling.  There are enough versions of these things that almost any
filling--if reasonable by other period recipe standards--can be used. 
Vary the cheese, the meat, the spices, any veggies that go in.
Regards,

Allison

allilyn at juno.com

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