[Sca-cooks] Meep! - Needing quick beef pastry recipe!
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Tue Jul 27 04:37:16 PDT 2004
In a message dated 7/27/2004 3:41:10 AM Eastern Standard Time,
paxford at dodo.com.au writes:
<<Anyone have a quick & easy beef pastry recipe they can send me?
I'm 3 days out from a weekend event and need one more pastry dish - beef for
preference; english or french recipe if possible (pre 1600's)>>
How about this one:
Pies of Parys
>From Harleian MS 4016, c. 1450, as redacted in Pleyn Delit and slightly
adapted by Brangwayna Morgan
Take and smyte faire buttes of porke and buttes of vele togidre, and put hit
in a faire potte. And putte thereto faire broth, And a quantitie of Wyne, And
lete all boile togedidre til hit be ynogh; And then take hit fro the fire,
and lete kele a litel, an cast ther-to raw yolkes of eyren, and pouudre of
gyngeuere, sugre, and salt, and mynced dates, reseyns of corence; make then coffyns
of feyre past, and do it ther-ynne, and keuere it & lete bake y-nogh.
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
Put the ground raw meat in a saucepan and cover with the wine and
stock/broth; 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. The draining and cooling step can be omited if you like,
but I often get quite a skim of fat off 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 little of 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.
The recipe does say pork and veal, whereas the redaction also suggests beef;
I usually use a mixture of all three, or beef and pork, mostly because ground
veal isn't always easy to find around here. It makes a good solid pie that
slices well and will hold together in the hand for eating. I make 3 or 4 inch
tarts of this every year to take to Pennsic for food for the first few days -
they keep well in a cooler.
Brangwayna
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