Chawetty's (15th century meat pie)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork or veal, cubed |
| 1½ | cup | Water |
| Pastry for 8\" double pie crust | ||
| 6 | tablespoons | Chopped dates |
| 6 | tablespoons | Currants |
| 2 | teaspoons | Salt |
| 5 | 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 | Egg yolks | |
Directions
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.