| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
British |
Pies |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork or veal, cubed |
| 1 1/2 |
c |
Water |
|
|
Pastry for 8" double pie crust |
| 6 |
tb |
Chopped dates |
| 6 |
tb |
Currants |
| 2 |
ts |
Salt |
| 5 |
|
Saffron threads |
| 3/4 |
ts |
Ground ginger |
| 3/4 |
ts |
Black pepper |
| 1/2 |
ts |
Ground mace |
| 1/4 |
ts |
Ground cloves |
| 3/4 |
c |
Red wine |
| 1 |
tb |
Wine vinegar |
| 10 |
|
Egg yolks |
INSTRUCTIONS
From a manuscript in the British Library known as Harleian 479, dating
from around 1420; recipe adapted from a version developed by David
Friedman and Elizabeth Cook.
In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square
baking dish with pastry. In bowl, combine meat, dates and currants.
Place meat mixture into pastry-lined dish.
In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine,
vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with
top crust, crimp well, make triangular cuts in center and fold tips
back.
Beat reserved yolk (save whites for another use) and brush on crust.
Bake at 375'F. until crust is browned and meat is heated through,
25-30 minutes. Makes 6-8 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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