15th Century Meat Pie
From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.
Yield
8 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork
or veal, cubed |
|
| 1 ½ | cups |
water
|
|
| 1 | x |
pastry
for 8 inch double pie crust |
* |
| 6 | tablespoons |
dates
chopped |
|
| 6 | tablespoons |
currants
|
|
| 2 | teaspoons |
salt
|
|
| 5 | each |
saffron threads
|
*
|
| ¾ | teaspoon |
ginger
ground |
|
| ¾ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
mace
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¾ | cup |
red wine
|
*
|
| 1 | tablespoon |
white wine vinegar
|
|
| 10 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork
or veal, cubed |
|
| 355 | ml |
water
|
|
| 1 | x |
pastry
for 8 inch double pie crust |
* |
| 9E+1 | ml |
dates
chopped |
|
| 9E+1 | ml |
currants
|
|
| 1E+1 | ml |
salt
|
|
| 5 | each |
saffron threads
|
*
|
| 3.8 | ml |
ginger
ground |
|
| 3.8 | ml |
black pepper
|
|
| 2.5 | ml |
mace
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 177 | ml |
red wine
|
*
|
| 15 | ml |
white wine vinegar
|
|
| 1E+1 | each |
egg yolks
|
*
|
Directions
In saucepan, simmer meat in water 20 minutes.
Drain.
Line 8 inch 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℉ (190℃) F until crust is browned and meat is heated through, 25 to 30 minutes.
