Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Pork or veal, cubed
1 1/2 c Water
Pastry for 8" double pie
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

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

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