Chawettys (15th Century Meat Pie)

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Chawettys (15th Century Meat Pie) Ingredients

1 1/2 lb Pork or veal, cubed	3/4 ts Ground ginger
1 1/2 c Water	3/4 ts Black pepper
Pastry for 8" double pie	1/2 ts Ground mace
6 tb Chopped dates	1/4 ts Ground cloves
6 tb Currants	3/4 c Red wine
2 ts Salt	1 tb Wine vinegar
5 Saffron threads	10 Egg yolks

Instructions for Chawettys (15th Century Meat Pie)

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 375F. 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

Main Ingredient: PieCuisine: Uncategorized

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