No subject


Sun May 28 20:04:55 PDT 2006


Take and smyte faire buttes of porke and buttes of vele togidre, and put hi=
t
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 pouud=
re
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 =BD pounds mixed ground meat, including at least two of pork, veal, beef
1 cup each water, red wine
3 egg yolks or 1 whole egg plus one yolk
=BD tsp. each ginger, sugar, and salt
=BC cup each minced dates, currants


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 juic=
es
into a heatproof container, setting aside the meat.  Let the cooking liquid
cool (preferably in the refrigerator or freezer) until you can remove all t=
he
fat from the top.
   When you are ready to assemble the pie, line a pie dish with pastry.  Th=
en
bring the defatted juices to a boil; beat the egg yolks (or egg and yolk) i=
n
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.  Pu=
t
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 a=
t
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 Morgan



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