[Sca-cooks] Introductions.. And Meat Pies
Bronwynmgn at aol.com
Bronwynmgn at aol.com
Tue Jun 14 16:22:24 PDT 2005
In a message dated 6/14/2005 12:32:30 P.M. Eastern Standard Time,
vladimir_armbruster at hotmail.com writes:
<<My initial interest is in a portable meat-pie that can quite easily be
served cold or hot, and perhaps stored half-finished to be prepared at an event.
I have come across a few recipes, but I was hoping that perhaps the good
gentles of the cooks list might have a recipe with some period connections?>>
Pies of Parys. Equally good hot or cold, and a staple of the cooler taken
to Pennsic, where we eat cold, personal size pies of Parys for lunch during
set-up...
Pies of Parys
>From Harleian MS 4016, c. 1450, as redacted in Pleyn Delit
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
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.
Brangwayna
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