[Sca-cooks] Introductions.. And Meat Pies

[Vladimir Armbruster]

Thank you m'lady!  I will certainly have experimented with this come
September Crown!

----- Original Message ----- 
From: <Bronwynmgn at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, June 14, 2005 4:22 PM
Subject: Re: [Sca-cooks] Introductions.. And Meat Pies


> 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
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>