Chawetty's (15th century meat pie)

Yield: 8 servings

Measure Ingredient
1½ pounds Pork or veal, cubed
1½ cup Water
\N \N Pastry for 8\" double pie crust
6 tablespoons Chopped dates
6 tablespoons Currants
2 teaspoons Salt
5 \N Saffron threads
¾ teaspoon Ground ginger
¾ teaspoon Black pepper
½ teaspoon Ground mace
¼ teaspoon Ground cloves
¾ cup Red wine
1 tablespoon Wine vinegar
10 \N 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 servings.

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