meat-pies-msg - 11/13/08 ਀ഊPeriod meat pies. Recipes. ਀ഊNOTE: See also these files: fruit-pies-msg, mincemeat-pie-msg, meat-smoked-msg, sausages-msg, mushrooms-msg, cheese-msg, lamb-mutton-msg, ham-msg, fried-foods-msg, fish-pies-msg, pies-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊFrom: ghita at world.std.com (Susan Earley) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䴀攀愀琀 倀椀攀 刀攀挀椀瀀攀猀ഊOrganization: The World Public Access UNIX, Brookline, MA ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㄀ 䨀甀氀 ㄀㤀㤀㐀 ㈀　㨀㈀㔀㨀㐀㄀ 䜀䴀吀ഊ ਀　　洀樀猀琀甀洀 愀琀 戀猀甀瘀挀⸀戀猀甀⸀䔀䐀唀 眀爀椀琀攀猀㨀ഊ>Does anyone have any recipies for meat pies (and the like) that can be ਀㸀瀀爀攀ⴀ挀漀漀欀攀搀 愀渀搀 琀栀攀渀 爀攀ⴀ栀攀愀琀攀搀 漀瘀攀爀 愀 昀椀爀攀⼀挀愀洀瀀猀琀漀瘀攀 琀漀 攀愀琀 ⠀椀⸀攀 愀琀ഊ>Pennsic)? I remember seeing such a critter float across the Rialto in the ਀㸀瀀愀猀琀Ⰰ 愀渀搀 䤀 琀栀漀甀最栀琀 䤀 栀愀搀 猀愀瘀攀搀 椀琀⸀  䈀甀琀 愀氀愀猀⸀⸀⸀✀琀椀猀 渀漀琀 猀漀⸀  ഊ ਀䌀漀爀渀椀猀栀 倀愀猀琀椀攀猀  ⠀昀愀洀漀甀猀 椀渀 琀栀攀 唀倀 漀昀 䴀椀挀栀椀最愀渀⤀ഊ ਀洀愀欀攀 倀椀攀 䐀漀甀最栀 ⠀䘀氀漀甀爀Ⰰ 猀栀漀爀琀攀渀椀渀最Ⰰ 愀 氀椀琀琀氀攀 猀愀氀琀 ☀ 戀愀欀椀渀最 瀀漀眀搀攀爀Ⰰ ☀ 眀愀琀攀爀⤀⸀ഊ ਀椀渀 愀 䰀䄀刀䜀䔀 戀漀眀氀Ⰰ 挀漀洀戀椀渀攀㨀ഊground meat (usually hamburger, but can be steak) ਀挀甀戀攀搀 琀甀爀渀椀瀀猀 ⠀䤀䴀倀伀刀吀䄀一吀 䤀一䜀刀䔀䐀䤀䔀一吀℀⤀ഊchopped potatoes ਀挀栀漀瀀瀀攀搀 挀愀爀爀漀琀猀ഊ ਀爀漀氀氀 漀甀琀 瀀椀攀 搀漀甀最栀 椀渀琀漀 愀 挀椀爀挀氀攀 愀戀漀甀琀 㠀∀ 愀挀爀漀猀猀⸀ഊscoop about 1 to 1 1/2 cups of meat mixture onto 1/2 of dough, leaving ਀㄀ 椀渀挀栀 愀爀漀甀渀搀 琀栀攀 攀搀最攀 昀爀攀攀⸀  ⠀洀愀欀攀 琀栀攀 栀攀愀瘀礀 洀攀琀愀氀 栀愀瀀瀀礀 猀栀椀瀀⤀ഊadd a pat of butter on top of the pile of meat stuff. ਀昀漀氀搀 琀栀攀 琀漀瀀 漀昀 琀栀攀 搀漀甀最栀 漀瘀攀爀 琀栀攀 戀漀琀琀漀洀 ⠀眀栀攀爀攀 琀栀攀 洀攀愀琀 猀琀甀昀昀 椀猀⤀⸀ഊtake edges and fold over (bottom over top), using thumb to squish and make ਀猀挀愀氀氀漀瀀 瀀愀琀琀攀爀渀 ⴀ 搀漀渀✀琀 戀爀攀愀欀 琀栀攀 搀漀甀最栀 挀漀瘀攀爀椀渀最 琀栀攀 洀攀愀琀 猀琀甀昀昀℀ഊmake 1 or 2 small cuts in the top of the cough (over the butter). ਀漀瀀琀椀漀渀愀氀 ⴀ 戀爀甀猀栀 洀椀氀欀 漀瘀攀爀 琀栀攀 琀漀瀀⸀ഊnow, either cook or freeze. cook in 350 degree until top turns golden ਀戀爀漀眀渀⸀  昀爀攀攀稀攀 戀礀 眀爀愀瀀瀀椀渀最 椀渀 琀椀渀 昀漀椀氀⸀  挀愀渀 戀攀 琀栀爀漀眀渀 搀椀爀攀挀琀氀礀 椀渀 昀椀爀攀Ⰰ 漀爀ഊleft on grill still wrapped. (keeping the foil on makes the crust stay ਀洀漀椀猀琀 ⴀ 椀昀 礀漀甀 搀漀渀✀琀 氀椀欀攀 洀漀椀猀琀Ⰰ 漀瀀攀渀 琀栀攀 昀漀椀氀 眀栀攀渀 栀愀氀昀 挀漀漀欀攀搀 ⴀ 氀攀愀瘀攀 漀渀ഊthe foil, tho - you want the insides to be sorta moist. ਀ഊeat by either spreading butter on the top and slicing, or open the thing ਀愀渀搀 搀漀甀猀攀 眀椀琀栀 欀攀琀挀栀甀瀀 ⠀洀礀 昀愀瘀漀爀椀琀攀⤀Ⰰ 漀爀 樀甀猀琀 攀愀琀椀渀最 瀀氀愀椀渀⸀ഊ ਀椀渀 琀栀攀 唀倀Ⰰ 琀栀攀爀攀 愀爀攀 琀漀渀猀 漀昀 挀漀瀀瀀攀爀 洀椀渀攀猀 ⠀洀漀猀琀氀礀 搀攀昀甀渀挀琀 渀漀眀Ⰰ 漀爀 琀漀甀爀椀猀琀ഊattractions). the miners used to take the just cooked pasties, put them ਀椀渀 琀栀攀椀爀 栀攀氀洀攀琀猀 漀爀 琀栀攀椀爀 猀栀椀爀琀Ⰰ 愀渀搀 攀愀琀 琀栀攀洀 ⠀猀琀椀氀氀 眀愀爀洀⤀ 愀琀 氀甀渀挀栀⸀ഊ ਀椀渀 琀栀攀 唀倀Ⰰ 倀愀猀琀椀攀猀 愀爀攀 䐀刀䤀嘀䔀 吀䠀刀唀 昀漀漀搀⸀ഊ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ਀䰀愀搀礀 䴀愀爀最栀攀爀椀琀愀 䄀氀攀猀猀椀愀Ⰰ 挀愀氀氀攀搀 䜀栀椀琀愀       䴀攀洀戀攀爀 ⌀ ㌀㈀㌀㄀㔀       匀甀猀愀渀 䔀愀爀氀攀礀ഊShire of Rokkehealdan [SW Chicago Suburbs] Brookfield, IL ਀䴀椀搀搀氀攀 䬀椀渀最搀漀洀 䌀栀愀渀挀攀氀氀漀爀 漀昀 琀栀攀 䔀砀挀栀攀焀甀攀爀                最栀椀琀愀 愀琀 眀漀爀氀搀⸀猀琀搀⸀挀漀洀ഊ ਀ഊNewsgroups: rec.org.sca ਀䘀爀漀洀㨀 搀搀昀爀 愀琀 焀甀愀搀猀⸀甀挀栀椀挀愀最漀⸀攀搀甀 ⠀搀愀瘀椀搀 搀椀爀攀挀琀漀爀 昀爀椀攀搀洀愀渀⤀ഊSubject: Re: Meat Pie Recipes ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 唀渀椀瘀攀爀猀椀琀礀 漀昀 䌀栀椀挀愀最漀ഊDate: Tue, 12 Jul 1994 04:14:34 GMT ਀ഊ00mjstum at bsuvc.bsu.EDU writes: ਀㸀䐀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀渀礀 爀攀挀椀瀀椀攀猀 昀漀爀 洀攀愀琀 瀀椀攀猀 ⠀愀渀搀 琀栀攀 氀椀欀攀⤀ 琀栀愀琀 挀愀渀 戀攀ഊ>pre-cooked and then re-heated over a fire/campstove to eat (i.e at ਀㸀倀攀渀渀猀椀挀⤀㼀ഊ ਀䠀攀 搀漀攀猀 渀漀琀 猀愀礀 眀栀攀琀栀攀爀 栀攀 椀猀 氀漀漀欀椀渀最 昀漀爀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 漀爀 樀甀猀琀ഊanything good. Ghita offers a recipe for Cornish Pasties, which can ਀戀攀 最漀漀搀 戀甀琀 愀爀攀 挀攀爀琀愀椀渀氀礀 渀漀琀 瀀攀爀椀漀搀Ⰰ 愀琀 氀攀愀猀琀 椀渀 琀栀椀猀 爀攀挀椀瀀攀⸀   䠀攀爀攀ഊare some period recipes that might fit the requirements; one could ਀爀攀栀攀愀琀 琀栀攀洀Ⰰ 漀爀 樀甀猀琀 攀愀琀 琀栀攀洀 挀漀氀搀⸀ 吀栀攀礀 愀爀攀 愀氀氀 漀甀琀 漀昀 琀栀攀ഊMiscellany. In each case, the first version is the original, followed ਀戀礀 椀渀最爀攀搀椀攀渀琀猀 眀椀琀栀 焀甀愀渀琀椀琀椀攀猀Ⰰ 昀漀氀氀漀眀攀搀 戀礀 漀甀爀 眀漀爀欀攀搀 漀甀琀 瘀攀爀猀椀漀渀⸀ 䤀ഊapologise for any problems with the layout, which will depend on how ਀氀漀渀最 礀漀甀爀 氀椀渀攀猀 愀爀攀⸀ഊ ਀䌀栀愀眀攀琀琀礀猀ഊTwo Fifteenth Century p. 48/62 ਀ഊTake buttys of Vele, and mynce hem smal, or Porke, and put on a ਀瀀漀琀琀攀㬀 琀愀欀攀 圀礀渀攀Ⰰ 愀渀搀 挀愀猀琀攀 琀栀攀爀ⴀ琀漀 瀀漀甀搀攀爀 漀昀 䜀礀渀最攀爀攀Ⰰ 倀攀瀀椀爀Ⰰ 愀渀搀ഊSafroun, and Salt, and a lytel ver ous, and do hem in a cofyn with ਀礀漀氀欀猀 漀昀 䔀礀爀漀甀渀Ⰰ 愀渀搀 欀甀琀琀攀 䐀愀琀礀猀 愀渀搀 刀漀礀猀漀渀礀猀 漀昀 䌀漀爀愀甀渀挀攀Ⰰ 䌀氀漀眀礀猀ⰀഊMaces, and then ceuere thin cofyn, and lat it bake tyl it be y-now. ਀ഊ3 cups chopped pork or veal (about 18 oz) 3/4 t salt ਀㌀⼀㠀 挀 挀甀爀爀愀渀琀猀ഊ3/4 c red wine 1 t wine vinegar 1/4 t cloves ਀㔀 琀栀爀攀愀搀猀 猀愀昀昀爀漀渀     㤀 攀最最 礀漀氀欀猀     ㄀⼀㈀ 琀 洀愀挀攀ഊ3/4 t ginger 3/8 c dates double 9" pie crust ਀㌀⼀㐀 琀 瀀攀瀀瀀攀爀     ഊ ਀䌀甀琀 琀栀攀 洀攀愀琀 甀瀀 昀椀渀攀 ⠀㄀⼀㈀∀ 挀甀戀攀猀 漀爀 猀漀⤀⸀ 匀椀洀洀攀爀 椀琀 椀渀 愀 挀甀瀀 愀渀搀 愀ഊhalf of water for about 20 minutes. Make pie crust, fill with meat, ਀挀栀漀瀀瀀攀搀 搀愀琀攀猀 愀渀搀 挀甀爀爀攀渀琀猀⸀ 䴀椀砀 猀瀀椀挀攀猀Ⰰ 眀椀渀攀Ⰰ 瘀椀渀攀最愀爀 愀渀搀 攀最最 礀漀氀欀猀ഊand pour over. Put on a top crust. Bake in a 350 degrees oven for 50 ਀洀椀渀甀琀攀猀Ⰰ 琀栀攀渀 㐀　　 搀攀最爀攀攀猀 昀漀爀 ㈀　 洀椀渀甀琀攀猀 漀爀 甀渀琀椀氀 琀栀攀 挀爀甀猀琀 氀漀漀欀猀ഊdone. ਀ഊ ਀倀漀爀欀 䐀漀甀挀攀琀琀礀ഊTwo Fifteenth Century p. 55/64 (GOOD) ਀ഊTake pork, and hack it small, and eyroun y-mellyd together, and a ਀氀椀琀琀氀攀 洀椀氀欀Ⰰ 愀渀搀 洀攀氀氀攀 栀椀洀 琀漀最攀琀栀攀爀 眀椀琀栀 栀漀渀攀礀 愀渀搀 瀀攀瀀瀀攀爀Ⰰ 愀渀搀 戀愀欀攀ഊhim in a coffin, and serve forth. ਀ഊ1/2 to 2/3 lb of pork chops 3 T milk ਀瀀椀渀挀栀 漀昀 瀀攀瀀瀀攀爀ഊ6 eggs 2 t honey 1 9" pie crust ਀ഊCook pork in the oven or boil it about 20 minutes. Make a pie crust, ਀瀀爀椀挀欀 椀琀Ⰰ 愀渀搀 瀀甀琀 椀琀 椀渀 愀 㐀　　 搀攀最爀攀攀猀 搀攀最爀攀攀 漀瘀攀渀 昀漀爀 愀戀漀甀琀 ㄀　ഊminutes. Mix remaining ingredients. Cut pork into small pieces and ਀愀搀搀 琀漀 洀椀砀琀甀爀攀⸀ 倀甀琀 椀琀 椀渀 琀栀攀 瀀椀攀 挀爀甀猀琀 愀渀搀 戀愀欀攀 愀琀 ㌀㔀　 搀攀最爀攀攀猀 昀漀爀ഊabout 40 minutes. ਀ഊHerbelade ਀吀眀漀 䘀椀昀琀攀攀渀琀栀 䌀攀渀琀甀爀礀 瀀⸀ 㔀㐀⼀㘀㐀 ⠀䜀伀伀䐀⤀ഊ ਀吀愀欀攀 䈀甀琀琀攀猀 漀昀 倀漀爀欀攀Ⰰ 愀渀搀 猀洀礀琀攀 栀攀洀 椀渀 瀀攀挀礀猀Ⰰ 愀渀搀 猀攀琀琀攀 椀琀 漀甀攀爀 琀栀攀ഊfyre; and sethe hem in fayre Watere; and whan it is y-sothe y-now, ਀氀攀礀 椀琀 漀渀 愀 昀愀礀爀攀 戀漀爀搀Ⰰ 愀渀搀 瀀礀欀攀 漀眀琀 愀氀氀攀 琀栀攀 戀漀渀礀猀Ⰰ 愀渀搀 栀攀眀 椀琀 猀洀愀氀Ⰰഊand put it in a fayre bolle; than take ysope, Sawge, Percely a gode ਀焀甀愀渀琀椀琀攀Ⰰ 愀渀搀 栀攀眀 椀琀 猀洀愀氀Ⰰ 愀渀搀 瀀甀琀琀攀 椀琀 椀渀 愀 昀愀礀爀攀 瘀攀猀猀攀氀氀攀㬀 琀栀愀渀ഊtake a lytel of the brothe, that the porke was sothin in, and draw ਀琀栀漀爀眀 愀 猀琀爀愀礀渀漀甀爀攀Ⰰ 愀渀搀 挀愀猀琀攀 琀漀 琀栀攀 䔀爀戀礀猀Ⰰ 愀渀搀 最椀昀 椀琀 愀 戀漀礀氀攀㬀ഊthenne take owt the Erbys with a Skymoure fro the brothe, and caste ਀栀攀洀 琀漀 琀栀攀 瀀漀爀欀攀 椀渀 琀栀攀 戀漀氀氀攀㬀 琀栀愀渀 洀礀渀挀攀 䐀愀琀礀猀 猀洀愀氀Ⰰ 愀渀搀 挀愀猀琀攀 栀攀洀ഊther-to, and Roysonys of Coraunce, and pynes, and drawe thorw a ਀猀琀爀愀礀渀漀甀爀攀 礀漀氀欀攀猀 漀昀 䔀礀爀漀甀渀 琀栀攀爀ⴀ琀漀Ⰰ 愀渀搀 匀甀最爀攀Ⰰ 愀渀搀 瀀漀甀搀攀爀 䜀礀渀最攀爀攀Ⰰഊand Salt, and coloure it a lytel with Safroune; and toyle yt with ਀琀栀椀渀 栀漀渀搀 愀氀 琀栀攀猀 琀漀ⴀ最攀搀攀爀礀猀㬀 琀栀愀渀 洀愀欀攀 昀愀礀爀攀 爀漀甀渀搀 挀漀昀礀渀猀Ⰰ 愀渀搀 栀愀爀搀攀ഊhem a lytel in the ovyn; than take hem owt, and with a dysshe in thin ਀栀漀渀搀Ⰰ 昀礀氀氀攀 栀攀洀 昀甀氀氀攀 漀昀 琀栀攀 匀琀甀昀昀攀㬀 琀栀愀渀 猀攀琀琀攀 栀攀洀 琀栀攀爀ⴀ椀渀 愀ⴀ最攀渀㬀ഊand lat hem bake y-now, and serue forth. ਀ഊ3 pork chops 1/2 c chopped dates ਀ ㄀⼀㈀ 琀 猀愀氀琀ഊ3 c chopped fresh parsley ਀㄀⼀㈀ 挀 挀甀爀爀愀渀琀猀     ㄀ 吀 猀甀最愀爀ഊ1 t dried leaf sage 1/3 c pine nuts ਀ 㔀 攀最最 礀漀氀欀猀ഊ2 T hyssop 1/2 t powdered ginger ਀㄀ 㤀∀ 瀀愀猀琀爀礀 猀栀攀氀氀ഊ ਀䈀漀椀氀 瀀漀爀欀 挀栀漀瀀猀 甀渀琀椀氀 挀漀漀欀攀搀Ⰰ 琀愀欀攀 漀甀琀Ⰰ 爀攀洀漀瘀攀 琀栀攀 戀漀渀攀猀 愀渀搀 挀甀琀 甀瀀ഊthe meat. Boil herbs in the pork broth. Mix pork, cooked herbs, and ਀爀攀洀愀椀渀椀渀最 椀渀最爀攀搀椀攀渀琀猀 椀渀 戀漀眀氀⸀ 䴀愀欀攀 瀀椀攀 挀爀甀猀琀 愀渀搀 戀愀欀攀 ㄀　 洀椀渀甀琀攀猀 琀漀ഊharden. Put filling in the pie crust. Bake 30 minutes at 375 degrees. ਀ഊTart on Ember Day ਀䄀渀挀椀攀渀琀 䌀漀漀欀攀爀礀 瀀⸀ 㐀㐀㠀⼀㌀㠀 ⠀䜀漀漀搀⤀ഊ ਀倀愀爀戀漀椀氀 漀渀椀漀渀猀Ⰰ 愀渀搀 猀愀最攀Ⰰ 愀渀搀 瀀愀爀猀氀攀礀 愀渀搀 栀攀眀 琀栀攀洀 猀洀愀氀氀Ⰰ 琀栀攀渀 琀愀欀攀ഊgood fat cheese, and bray it, and do thereto eggs, and temper it up ਀琀栀攀爀攀眀椀琀栀Ⰰ 愀渀搀 搀漀 琀栀攀爀攀琀漀 戀甀琀琀攀爀 愀渀搀 猀甀最愀爀Ⰰ 愀渀搀 爀愀椀猀礀渀最猀 漀昀 挀漀爀椀渀挀攀Ⰰഊand powder of ginger, and of canel, medel all this well together, and ਀搀漀 椀琀 椀渀 愀 挀漀昀昀椀渀Ⰰ 愀渀搀 戀愀欀攀 椀琀 甀渀挀漀瘀攀爀攀搀Ⰰ 愀渀搀 猀攀爀瘀攀 椀琀 昀漀爀琀栀⸀ഊ ਀㜀 漀甀渀挀攀猀 挀栀攀攀猀攀     ㌀ 吀 戀甀琀琀攀爀     ഊ1/4 t ginger ਀㐀 洀攀搀椀甀洀 漀渀椀漀渀猀  㴀 ㄀ 氀戀     㐀 攀最最猀     ഊ4 T currants ਀㄀⼀㌀ 挀 瀀愀爀猀氀攀礀     ㄀ 吀 猀甀最愀爀     㤀 ∀ 瀀椀攀 挀爀甀猀琀ഊ2 T fresh sage or 1 1/2 t dried ਀㄀ 琀 挀椀渀渀愀洀漀渀ഊ ਀䌀栀漀瀀 琀栀攀 漀渀椀漀渀猀 愀渀搀 戀漀椀氀 ㄀　 洀椀渀甀琀攀猀Ⰰ 搀爀愀椀渀⸀ 䜀爀愀琀攀 挀栀攀攀猀攀⸀  䴀椀砀ഊeverything and put in pie crust. We used Meunster; a more strongly ਀昀氀愀瘀漀爀攀搀 挀栀攀攀猀攀 洀椀最栀琀 戀攀 戀攀琀琀攀爀⸀ഊ ਀匀瀀椀渀愀挀栀 吀愀爀琀ഊ Goodman p. 278/23 PRA TartS (GOOD) ਀ഊTo make a tart, take four handfuls of beet leaves, two handfuls of ਀瀀愀爀猀氀攀礀Ⰰ 愀 栀愀渀搀昀甀氀 漀昀 挀栀攀爀瘀椀氀Ⰰ 愀 猀瀀爀椀最 漀昀 昀攀渀渀攀氀 愀渀搀 琀眀漀 栀愀渀搀昀甀氀 漀昀ഊspinach, and pick them over and wash them in cold water, then cut ਀琀栀攀洀 甀瀀 瘀攀爀礀 猀洀愀氀氀㬀 琀栀攀渀 戀爀愀礀 眀椀琀栀 琀眀漀 猀漀爀琀猀 漀昀 挀栀攀攀猀攀Ⰰ 琀漀 眀椀琀 愀 栀愀爀搀ഊand a medium, and then add eggs thereto, yolks and whites, and bray ਀琀栀攀洀 椀渀 琀栀攀 挀栀攀攀猀攀㬀 琀栀攀渀 瀀甀琀 琀栀攀 栀攀爀戀猀 椀渀琀漀 琀栀攀 洀漀爀琀愀爀 愀渀搀 戀爀愀礀 愀氀氀ഊtogether and also put therein some fine powder. Or instead of this ਀栀愀瘀攀 爀攀愀搀礀 戀爀愀礀攀搀 椀渀 琀栀攀 洀漀爀琀愀爀 琀眀漀 栀攀愀搀猀 漀昀 最椀渀最攀爀 愀渀搀 漀渀琀漀 琀栀椀猀ഊbray your cheese, eggs and herbs and then cast old cheese scraped or ਀最爀愀琀攀搀 漀渀琀漀 琀栀攀 栀攀爀戀猀 愀渀搀 琀愀欀攀 椀琀 琀漀 琀栀攀 漀瘀攀渀 愀渀搀 琀栀攀渀 栀愀瘀攀 礀漀甀爀 琀愀爀琀ഊmade and eat it hot. ਀ഊ1/3 lb spinach, chopped 5 eggs ਀㄀⼀㈀ 挀甀瀀 昀爀攀猀栀 瀀愀爀猀氀攀礀Ⰰ 挀栀漀瀀瀀攀搀     ഊ2/5 lb each of cheddar and mozzarella cheese ਀㈀ 吀 搀爀椀攀搀 漀爀 ㄀⼀㐀 挀 昀爀攀猀栀 挀栀攀爀瘀椀氀     ㄀⼀㈀ 琀 最椀渀最攀爀ഊ1 or 2 leaves fresh fennel, or 1/2 t salt ਀   ㄀ 琀 昀攀渀渀攀氀 猀攀攀搀Ⰰ 最爀漀甀渀搀 椀渀 愀 洀漀爀琀愀爀    ഊ9" pie crust ਀ഊChop or grate greens and cheese and mix filling in a bowl. Make pie ਀挀爀甀猀琀 愀渀搀 戀愀欀攀 愀琀 㐀　　 搀攀最爀攀攀猀 昀漀爀 愀戀漀甀琀 ㄀　 洀椀渀甀琀攀猀⸀ 倀甀琀 昀椀氀氀椀渀最 椀渀ഊcrust and bake about 40 minutes at 350 degrees. We usually substitute ਀猀瀀椀渀愀挀栀 昀漀爀 戀攀攀琀 氀攀愀瘀攀猀Ⰰ 搀爀椀攀搀 挀栀攀爀瘀椀氀 昀漀爀 昀爀攀猀栀Ⰰ 愀渀搀 昀攀渀渀攀氀 猀攀攀搀 昀漀爀ഊfresh fennel leaves because of availability. ਀ഊDavid/Cariadoc ਀圀栀漀 椀猀 愀氀洀漀猀琀 愀氀眀愀礀猀 眀椀氀氀椀渀最 琀漀 瀀爀漀瘀椀搀攀 瀀攀爀椀漀搀 爀攀挀椀瀀攀猀 昀漀爀 愀渀礀漀渀攀 眀栀漀ഊhas a use for them. ਀ഊ ਀䘀爀漀洀㨀 　　　㌀㤀　　㤀㐀㌀ 愀琀 洀挀椀洀愀椀氀⸀䌀伀䴀 ⠀䴀愀爀氀愀 䰀攀挀椀渀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 䴀攀愀琀 瀀椀攀猀ഊDate: 12 Jul 1994 11:01:45 -0400 ਀ഊGreetings to the Rialto, from Jessa d'Avondale! ਀ഊMy favorite meat pie recipe is the redaction for Pies of Parys, in "Pleyn ਀䐀攀氀椀最栀琀∀⸀ഊ ਀䈀愀猀椀挀愀氀氀礀Ⰰ 礀漀甀 琀愀欀攀 愀 瀀漀甀渀搀 漀昀 最爀漀甀渀搀 洀攀愀琀 愀渀搀 瀀爀攀ⴀ挀漀漀欀 椀琀 戀礀 猀椀洀洀攀爀椀渀最 椀琀ഊin a mixture of red wine and broth (just enough to cover it.) Add currants ਀⠀漀爀 爀愀椀猀椀渀猀⤀Ⰰ 愀渀搀 猀眀攀攀琀 猀瀀椀挀攀猀 猀甀挀栀 愀猀 挀椀渀渀愀洀漀渀Ⰰ 挀氀漀瘀攀猀Ⰰ 攀琀挀⸀  䌀漀漀欀 甀渀琀椀氀 椀琀ഊthickens slightly. Remove it from the heat, allow to cool a little, then ਀戀攀愀琀 椀渀 攀最最 礀漀氀欀猀 ⠀琀漀 栀攀氀瀀 琀栀攀 瀀椀攀 猀攀琀 眀栀椀氀攀 戀愀欀椀渀最⤀⸀ഊ ਀吀栀椀猀 椀猀 琀栀攀渀 戀愀欀攀搀 愀猀 愀 ㄀ 漀爀 ㈀ 挀爀甀猀琀 瀀椀攀⸀  倀甀琀 愀 挀漀漀欀椀攀 猀栀攀攀琀 甀渀搀攀爀 琀栀攀 瀀椀攀ഊplate, as it usually bubbles over. ਀ഊA variation on this is to place (precooked) chicken fillets on top of the ਀洀攀愀琀 戀攀昀漀爀攀 瀀甀琀琀椀渀最 漀渀 琀栀攀 琀漀瀀 挀爀甀猀琀⸀ഊ ਀圀攀 戀爀漀甀最栀琀 琀栀攀猀攀 琀漀 倀攀渀渀猀椀挀 愀渀搀 爀攀栀攀愀琀攀搀 琀栀攀洀 椀渀猀椀搀攀 愀 挀氀漀猀攀搀 最爀椀氀氀Ⰰ 昀漀爀 愀ഊquick dinner after we had arrived and set up the camp. ਀ഊJessa ਀ഊ ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊFrom: Sam_Bennett at hp6400.desk.hp.com (Sam Bennett) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䠀攀氀瀀℀  䴀攀愀琀瀀椀攀 爀攀挀椀瀀攀 氀漀猀琀ഊDate: Wed, 20 Jul 1994 09:35:35 GMT ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 䠀攀眀氀攀琀琀 倀愀挀欀愀爀搀 䤀渀欀樀攀琀 䈀甀猀椀渀攀猀猀 唀渀椀琀ഊ ਀欀戀攀愀爀礀 愀琀 最爀愀瘀椀琀礀⸀猀挀椀攀渀挀攀⸀最洀甀⸀攀搀甀 ⠀䬀愀爀攀渀 䈀攀愀爀礀⤀ 猀愀礀猀㨀ഊ>Last week I forwarded to my printable queue an article detailing the ਀㸀爀攀挀椀瀀攀 昀漀爀 琀愀猀琀攀礀 洀攀愀琀 瀀愀猀琀椀攀猀⸀  䄀氀愀猀Ⰰ 椀琀 栀愀搀渀✀琀 猀攀渀琀 挀漀洀瀀氀攀琀攀氀礀 愀渀搀 琀栀攀ഊ>recipe itself was lost. Could any of your be so kind to post the recipe ਀㸀愀最愀椀渀 戀攀昀漀爀攀 圀愀爀㼀  䤀 椀渀琀攀渀搀 琀漀 洀愀欀攀 愀 猀氀攀眀 漀昀 琀栀攀 洀攀愀琀礀 洀漀爀猀攀氀猀 愀渀搀 栀愀甀氀ഊ>them to Pennsic for obvious reasons. ਀㸀ഊ>Many humble thanks in advance, ਀㸀夀猀愀戀攀愀甀 䴀愀搀攀氀攀椀渀攀 搀攀 䜀愀猀挀漀最渀攀ഊ> ਀㸀䈀攀琀琀攀爀 椀搀攀愀㨀  挀漀甀氀搀 礀漀甀 洀愀椀氀 琀漀 洀攀 搀椀爀攀挀琀氀礀㼀ഊ ਀匀漀爀爀礀Ⰰ 䤀 挀愀渀✀琀 䔀ⴀ洀愀椀氀 漀甀琀  ☀ 䤀 搀漀渀✀琀 欀渀漀眀 琀栀攀 爀攀挀椀瀀椀攀 琀栀愀琀 礀漀甀 栀愀搀 戀甀琀 栀攀爀攀✀猀ഊone that I've had people rave about at feasts and taken to events for ਀愀戀漀甀琀 ㄀㔀 礀攀愀爀猀 渀漀眀⸀  䤀琀 椀猀 戀愀猀攀搀 漀渀 漀渀攀 椀渀 ∀䠀漀眀 琀漀 䌀漀漀欀 䘀漀爀猀漀漀琀栀礀∀ഊwhich might still be available from the Stock Clerk. ਀ഊ ਀昀漀爀 㘀 瀀椀攀猀 ⠀愀洀漀甀渀琀猀 挀愀渀 戀攀 愀搀樀甀猀琀攀搀 甀瀀 漀爀 搀漀眀渀 攀愀猀椀氀礀⤀ഊ ਀㄀　 氀戀猀 最爀漀甀渀搀 戀攀攀昀ഊ2 lbs bacon ਀㌀   氀戀猀 猀眀攀攀琀 椀琀愀氀椀愀渀 猀愀甀猀愀最攀ഊ4 c bread crumbs ਀㘀   攀最最猀ഊ3 lg onions ਀㐀   挀愀爀爀漀琀猀ഊ2 stalks celery ਀戀攀攀昀 戀爀漀琀栀 漀爀 猀琀漀挀欀ഊ6 dlb pie shells or pastry for about 3 doz pasties ਀ഊBrown meats and drain. Dice veggies and sautee until tender (not soft). ਀洀椀砀 愀氀氀 椀渀最爀攀搀椀攀渀琀猀 愀搀搀椀渀最 攀渀漀甀最栀 戀爀漀琀栀 琀漀 洀愀欀攀 琀栀攀 眀栀漀氀攀 琀栀椀渀最 最甀攀礀ഊand place into pie shells or pasties. bake at 425 for about 45 min for ਀瀀椀攀猀 愀渀搀 ㈀㔀ⴀ㌀　 洀椀渀 昀漀爀 瀀愀猀琀椀攀猀⸀ഊ ਀ഊFrom: "Sue Wensel" ਀䐀愀琀攀㨀 ㄀㘀 䄀瀀爀 ㄀㤀㤀㜀 ㄀　㨀　㔀㨀　㜀 ⴀ　㔀　　ഊSubject: Re: SC - SC: Viking's Pies & Feast Themes ਀ഊ> Now that I have some idea of what pies I can make in persona, does anyone ਀㸀 栀愀瘀攀 愀 爀攀挀椀瀀攀 昀漀爀 愀 瀀椀攀 挀爀甀猀琀 琀栀愀琀 椀猀 瀀攀爀椀漀搀㼀  䄀氀氀 琀栀攀 漀渀攀猀 䤀 最漀琀 栀愀渀搀攀搀 搀漀眀渀ഊ> are definitly modern, and the libraries around here seem not to have much of ਀㸀 愀渀礀琀栀椀渀最 昀爀漀洀 戀攀昀漀爀攀 琀栀攀 ㄀㠀　　✀猀 甀渀氀攀猀猀 椀琀 椀猀 愀 戀爀漀愀搀 栀椀猀琀漀爀礀 琀攀砀琀⸀ഊ ਀匀椀洀瀀氀攀 爀攀搀愀挀琀椀漀渀 昀爀漀洀 䴀愀爀欀栀愀洀 ⠀洀礀 昀愀瘀漀爀椀琀攀 猀漀甀爀挀攀 ⴀⴀ 栀攀✀猀 猀漀 攀愀猀礀℀℀⤀ ⴀⴀഊWarning -- I tend to work in quantity: ਀ഊ5 lbs of white flour ਀㄀ 琀攀愀猀瀀漀漀渀 漀昀 猀愀氀琀ഊ1 lb of butter ਀圀愀琀攀爀ഊ ਀䴀椀砀 琀栀攀 昀氀漀甀爀 愀渀搀 猀愀氀琀 琀漀最攀琀栀攀爀⸀  䌀甀琀 椀渀 琀栀攀 戀甀琀琀攀爀 ⠀琀栀椀猀 椀猀 愀 爀攀挀椀瀀攀 昀漀爀 洀攀愀琀ഊ coffins -- use more butter for fruit); this much butter won't create the ਀氀椀琀琀氀攀 搀漀甀最栀 戀愀氀氀猀⸀  ഊ ਀匀氀漀眀氀礀 洀椀砀 椀渀 爀漀漀洀 琀攀洀瀀攀爀愀琀甀爀攀 眀愀琀攀爀⸀  䤀 眀漀爀欀 戀礀 琀漀甀挀栀 猀漀 䤀 搀漀渀✀琀 栀愀瘀攀 愀渀礀ഊidea how much I add; the amount changes with the ambient humidity. The dough ਀椀猀 搀漀渀攀 眀栀攀渀 椀琀 猀琀椀挀欀猀 琀漀最攀琀栀攀爀Ⰰ 戀甀琀 椀猀 渀漀琀 挀氀愀洀洀礀⸀  䤀琀 栀愀猀 愀 渀椀挀攀 瀀氀愀礀ⴀ搀漀甀最栀礀ഊtexture. ਀ഊI prefer to use a pastry knife to cut in the butter and mix the early ਀愀搀搀椀琀椀漀渀猀 漀昀 眀愀琀攀爀⸀  吀栀攀渀 䤀 琀愀欀攀 漀昀昀 洀礀 爀椀渀最猀 愀渀搀 最攀琀 洀礀 栀愀渀搀猀 洀攀猀猀礀⸀  㨀ⴀ⤀ഊ ਀吀栀椀猀 爀攀挀椀瀀攀 眀椀氀氀 洀愀欀攀 瀀爀漀戀愀戀氀礀 ㄀　 瀀椀攀 猀栀攀氀氀猀Ⰰ 搀攀瀀攀渀搀椀渀最 漀渀 栀漀眀 琀栀椀渀 礀漀甀 眀愀渀琀ഊthem. For meat pies, a 1/4 inch thick is good. ਀ഊDerdriu ਀猀眀攀渀猀攀氀 愀琀 戀爀愀渀搀攀最攀攀⸀氀洀⸀挀漀洀ഊ ਀ഊDate: Tue, 16 Sep 1997 13:32:31 -0400 (EDT) ਀䘀爀漀洀㨀 䄀氀搀礀琀栀 愀琀 愀漀氀⸀挀漀洀ഊSubject: SC - SC-Recipe Help ਀ഊGood and smart readers and lurkers of the list. I have come upon a recipe in ਀愀 洀甀渀搀愀渀攀 挀漀漀欀戀漀漀欀 眀栀椀挀栀 挀氀愀椀洀猀 琀漀 戀攀 漀氀搀 昀爀攀渀挀栀⸀⸀⸀䤀 攀渀挀氀甀搀攀 椀琀 戀攀氀漀眀 愀渀搀 戀攀最ഊto see if someone can come up with a period equivelent. It tastes wonderful. ਀ഊElk Game Pie ਀ഊ2 TBSP Olive oil ਀㌀ 瀀漀甀渀搀猀 最爀漀甀渀搀 攀氀欀ഊ2 medium onions, peeled and finely chopped ਀㈀ 挀攀氀攀爀礀 猀琀愀氀欀猀 挀栀漀瀀瀀攀搀 椀渀琀漀 ㄀⼀㠀 椀渀挀栀 瀀椀攀挀攀猀ഊ1 cup whole milk or heavy cream ਀㄀ ㄀　 漀甀渀挀攀 挀愀渀 挀漀渀搀攀渀猀攀搀 挀爀攀愀洀 漀昀 洀甀猀栀爀漀漀洀 猀漀甀瀀ഊSalt and freshly ground pepper ਀ഊFrench pastry shell: ਀㐀 挀甀瀀猀 甀渀戀氀攀愀挀栀攀搀 昀氀漀甀爀ഊ1 tsp salt ਀㄀ ㄀⼀㐀 挀甀瀀 挀栀椀氀氀攀搀 戀甀琀琀攀爀Ⰰ 挀甀戀攀搀ഊ2 eggs ਀㄀ ㌀⼀㐀 挀甀瀀 挀漀氀搀 眀愀琀攀爀ഊ1 TBSP Olive oil ਀ഊTO make the filling, ਀䈀爀漀眀渀 琀栀攀 攀氀欀 椀渀 琀栀攀 漀氀椀瘀攀 漀椀氀Ⰰ 爀攀洀漀瘀攀 攀氀欀 愀渀搀 猀愀甀琀攀 琀栀攀 漀渀椀漀渀猀 愀渀搀 挀攀氀攀爀礀 椀渀ഊthe pan drippings. Add the elk back, along with the milk, soup, and salt and ਀瀀攀瀀瀀攀爀 琀漀 琀愀猀琀攀⸀  倀氀愀挀攀 椀渀 琀栀攀 瀀愀猀琀爀礀 猀栀攀氀氀 ⠀ 䤀 最甀攀猀猀 琀栀攀礀 琀愀欀攀 昀漀爀 最爀愀渀琀攀搀ഊyou know how to make it) cover with a top, and cook in a pre heated 400 ਀搀攀最爀攀攀 漀瘀攀渀 昀漀爀 ㄀㔀 洀椀渀甀琀攀猀⸀  刀攀搀甀挀攀 栀攀愀琀 琀漀 ㌀㔀　 愀渀搀 戀愀欀攀 ㄀ 栀漀甀爀⸀  䤀琀 洀攀渀琀椀漀渀猀ഊit goes well with a homemade chutney. ਀ഊAldyth ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㘀 匀攀瀀 ㄀㤀㤀㜀 ㄀㠀㨀㌀㜀㨀㈀㜀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀䌀ⴀ刀攀挀椀瀀攀 䠀攀氀瀀ഊ ਀䄀氀搀礀琀栀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ ਀㸀 䜀漀漀搀 愀渀搀 猀洀愀爀琀 爀攀愀搀攀爀猀 愀渀搀 氀甀爀欀攀爀猀 漀昀 琀栀攀 氀椀猀琀⸀  䤀 栀愀瘀攀 挀漀洀攀 甀瀀漀渀 愀 爀攀挀椀瀀攀 椀渀ഊ> a mundane cookbook which claims to be old french...I enclude it below and beg ਀㸀 琀漀 猀攀攀 椀昀 猀漀洀攀漀渀攀 挀愀渀 挀漀洀攀 甀瀀 眀椀琀栀 愀 瀀攀爀椀漀搀 攀焀甀椀瘀攀氀攀渀琀⸀  䤀琀 琀愀猀琀攀猀 眀漀渀搀攀爀昀甀氀⸀ഊ ਀㰀爀攀挀椀瀀攀 猀渀椀瀀瀀攀搀㸀ഊ ਀匀漀甀渀搀猀 眀漀渀搀攀爀昀甀氀℀ 䤀 猀甀猀瀀攀挀琀Ⰰ 琀栀漀甀最栀Ⰰ 琀栀愀琀 椀琀猀 猀琀礀氀攀 戀攀琀爀愀礀猀 漀爀椀最椀渀猀 椀渀ഊthe nineteenth century, which is certainly old, and isn't a problem in ਀愀渀搀 漀昀 椀琀猀攀氀昀⸀ 吀栀攀爀攀 愀爀攀 瀀氀攀渀琀礀 漀昀 瘀愀爀椀愀琀椀漀渀猀 漀渀 琀栀攀 瘀攀渀椀猀漀渀 瀀愀猀琀礀 椀渀ഊperiod, but none that I'm aware of that come really close to this. The ਀瀀爀椀洀愀爀礀 搀椀昀昀攀爀攀渀挀攀猀 愀爀攀 琀栀攀 挀爀攀愀洀Ⰰ 琀栀攀 洀甀猀栀爀漀漀洀 攀氀攀洀攀渀琀Ⰰ 愀渀搀 琀栀攀 挀攀氀攀爀礀⸀ഊEven the onions would be more likely to be a flavoring that wouldn't end ਀甀瀀 椀渀 琀栀攀 昀椀渀愀氀 瀀爀漀搀甀挀琀Ⰰ 䤀 猀甀猀瀀攀挀琀⸀ഊ ਀倀爀漀戀愀戀氀礀 琀栀攀 洀愀椀渀 瀀爀漀戀氀攀洀 眀椀琀栀 琀栀椀猀 愀猀 愀 瀀攀爀椀漀搀 爀攀挀椀瀀攀 愀爀攀 琀栀攀 甀猀攀 漀昀ഊthe various cream and cream soup products in the filling. These would ਀琀攀渀搀 琀漀 猀瀀漀椀氀 眀椀琀栀漀甀琀 爀攀昀爀椀最攀爀愀琀椀漀渀Ⰰ 眀栀椀挀栀 椀猀渀✀琀 猀漀洀攀琀栀椀渀最 礀漀甀✀搀 眀愀渀琀 椀渀ഊa period pie. More likely the cream would end up in the pastry, rather ਀琀栀愀渀 椀渀 琀栀攀 昀椀氀氀椀渀最⸀ 吀栀攀 挀栀漀瀀瀀攀搀 瘀攀最攀琀愀戀氀攀猀 愀爀攀 愀渀漀琀栀攀爀Ⰰ 眀攀氀氀Ⰰഊanachronism, as far as SCA use goes, especially the celery, which would ਀挀漀渀琀椀渀甀攀 琀漀 戀攀 愀 爀愀爀攀 昀漀漀搀 椀琀攀洀 椀渀 䔀甀爀漀瀀攀 甀渀琀椀氀 琀栀攀 洀椀搀ⴀ琀漀ⴀ氀愀琀攀ഊseventeenth century (not that the plant was universally unknown, it's ਀樀甀猀琀 琀栀攀爀攀 椀猀 氀椀琀琀氀攀 攀瘀椀搀攀渀挀攀 琀漀 猀甀最最攀猀琀 琀栀愀琀 椀琀 眀愀猀 眀椀搀攀氀礀 攀愀琀攀渀⤀⸀ഊ ਀吀栀攀 洀漀爀攀 猀琀愀渀搀愀爀搀 琀礀瀀攀 漀昀 瘀攀渀椀猀漀渀 瀀愀猀琀礀 漀爀 瀀椀攀 椀渀 瀀攀爀椀漀搀 眀漀甀氀搀 戀攀 漀渀攀ഊwhere large chunks of raw, possibly larded, venison would be baked for a ਀挀漀甀瀀氀攀Ⰰ 漀爀 猀攀瘀攀爀愀氀Ⰰ 栀漀甀爀猀Ⰰ 椀渀 愀 瀀椀攀 挀爀甀猀琀 眀椀琀栀 愀 昀攀眀 猀瀀椀挀攀猀 愀渀搀 椀琀猀 漀眀渀ഊjuices. In later period pies a sauce might be added in later, consisting ਀漀昀 眀椀渀攀 愀渀搀 攀最最 礀漀氀欀猀Ⰰ 琀愀猀琀椀渀最 瘀愀最甀攀氀礀 氀椀欀攀 䠀漀氀氀愀渀搀愀椀猀攀 猀愀甀挀攀Ⰰ 琀漀 洀椀砀ഊwith the meat juice and thicken in the oven like a custard. Still later ਀椀渀 瀀攀爀椀漀搀Ⰰ 愀渀搀 瀀漀猀琀ⴀ瀀攀爀椀漀搀Ⰰ 琀栀攀 瀀椀攀 眀漀甀氀搀 戀攀 猀攀愀氀攀搀 眀椀琀栀 洀攀氀琀攀搀 漀爀ഊclarified butter, with all air spaces eliminated from inside the crust. ਀吀栀椀猀 眀愀猀 愀渀 攀愀爀氀礀 昀漀爀洀 漀昀 瀀爀攀猀攀爀瘀愀琀椀漀渀 猀椀洀椀氀愀爀 琀漀 挀愀渀渀椀渀最⸀ഊ ਀䄀 琀礀瀀椀挀愀氀 攀砀愀洀瀀氀攀 漀昀 猀甀挀栀 氀愀琀攀爀ⴀ瀀攀爀椀漀搀 瀀椀攀猀 挀愀渀 戀攀 昀漀甀渀搀 椀渀 䜀攀爀瘀愀猀攀ഊMarkham's The English Housewife, I believe. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㘀 匀攀瀀 ㄀㤀㤀㜀 ㈀㈀㨀㌀㐀㨀㌀㈀ ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: Uduido at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀䌀ⴀ刀攀挀椀瀀攀 䠀攀氀瀀ഊ ਀䜀漀漀搀 愀渀搀 猀洀愀爀琀 爀攀愀搀攀爀猀 愀渀搀 氀甀爀欀攀爀猀 漀昀 琀栀攀 氀椀猀琀⸀  䤀 栀愀瘀攀 挀漀洀攀 甀瀀漀渀 愀 爀攀挀椀瀀攀 椀渀ഊ a mundane cookbook which claims to be old french...I enclude it below and beg ਀ 琀漀 猀攀攀 椀昀 猀漀洀攀漀渀攀 挀愀渀 挀漀洀攀 甀瀀 眀椀琀栀 愀 瀀攀爀椀漀搀 攀焀甀椀瘀攀氀攀渀琀⸀  䤀琀 琀愀猀琀攀猀 眀漀渀搀攀爀昀甀氀⸀㸀㸀ഊ ਀䴀椀渀搀 礀漀甀Ⰰ 琀栀椀猀 椀猀 洀礀 椀渀琀攀爀瀀爀攀琀愀琀椀漀渀 漀昀 愀 瀀攀爀椀漀搀 攀焀甀椀瘀愀氀攀渀琀 愀渀搀 椀猀 渀漀琀ഊactually a redaction of s period recipe! ਀ ഊ Venison Game Pie ਀ ഊ 2 TBSP Olive oil ਀ ㌀ 瀀漀甀渀搀猀 最爀漀渀搀 瘀攀渀椀猀漀渀⸀ 洀椀渀挀攀搀ഊ 2 medium onions, peeled and finely chopped ਀ ㄀⼀㈀ 挀甀瀀 瀀愀爀猀氀攀礀Ⰰ 挀栀漀瀀瀀攀搀ഊ 2 cups almond milk ਀ ㈀ 漀稀猀 洀甀猀栀爀漀漀洀猀Ⰰ 挀栀漀瀀瀀攀搀ഊ Salt and freshly ground pepper ਀ ㈀⼀㌀ 琀猀瀀 最愀氀椀渀最愀氀Ⰰ 最爀漀甀渀搀ഊ1/2 tsp. cubebs, ground ਀㌀⼀㐀 琀猀瀀⸀ 最爀愀椀渀猀 漀昀 瀀愀爀愀搀椀猀攀Ⰰ 最爀漀甀渀搀ഊq/3 tdp. ginger, groung ਀ഊ French pastry shell: ਀ 㐀 挀甀瀀猀 甀渀戀氀攀愀挀栀攀搀 昀氀漀甀爀ഊ 1 tsp salt ਀ ㄀ ㄀⼀㐀 挀甀瀀 氀愀爀搀Ⰰ 挀甀戀攀搀ഊ 2 eggs ਀ ㄀ ㌀⼀㐀 挀甀瀀 挀漀氀搀 眀愀琀攀爀ഊ 1 TBSP Olive oil ਀ ഊ TO make the filling, ਀ 䈀爀漀眀渀 琀栀攀 瘀攀渀椀猀漀渀 椀渀 琀栀攀 漀氀椀瘀攀 漀椀氀Ⰰ 爀攀洀漀瘀攀 瘀攀渀椀猀漀渀 愀渀搀 猀愀甀琀攀 琀栀攀 漀渀椀漀渀猀 愀渀搀ഊparsley in the pan drippings. Add the venison, along with the almond milk, ਀洀甀猀栀爀漀漀洀猀Ⰰ 愀渀搀 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀 琀漀 琀愀猀琀攀⸀  倀氀愀挀攀 椀渀 琀栀攀 瀀愀猀琀爀礀 猀栀攀氀氀 搀漀渀攀 椀渀ഊthe usual way. Cover with a top, and cook in a pre heated 400 degree oven for ਀㄀㔀 洀椀渀甀琀攀猀⸀  刀攀搀甀挀攀 栀攀愀琀 琀漀 ㌀㔀　 愀渀搀 戀愀欀攀 ㄀ 栀漀甀爀⸀  匀攀爀瘀攀 眀椀琀栀 䈀漀椀氀攀搀ഊStrawberries and Sugar on top.. ਀ ഊWhat do ya' think? ਀ഊLord Ras ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㘀 䨀愀渀 ㄀㤀㤀㠀 ㈀　㨀㌀㄀㨀㐀㈀ ⴀ　㘀　　ഊFrom: L Herr-Gelatt and J R Gelatt ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 倀愀猀琀椀攀猀 椀渀 倀攀爀椀漀搀㼀ഊ ਀㸀吀漀 欀攀攀瀀 琀栀椀猀 昀爀漀洀 戀攀椀渀最 愀 琀漀琀愀氀 眀愀猀琀攀 漀昀 琀椀洀攀Ⰰ 搀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀 昀愀椀爀氀礀ഊ>period recipe for pasties or were they OOP ? ਀㸀ഊ>Elisande de Citeaux ਀ഊThe ever-popular Forfar Bridies are definately OOP. They contain potato, and ਀戀攀猀椀搀攀猀 眀攀爀攀 椀渀瘀攀渀琀攀搀 椀渀 琀栀攀 ㄀㠀㜀　猀 戀礀 愀 䈀愀欀攀爀 挀愀氀氀攀搀 䴀爀⸀ 䨀漀氀氀礀℀ 吀栀攀礀 眀攀爀攀ഊcalled Bridies because they were the simple sort of thing a young bride ਀挀漀甀氀搀 攀愀猀椀氀礀 愀搀搀 琀漀 栀攀爀 爀攀瀀攀爀琀漀椀爀攀⸀ഊ ਀䌀漀爀渀椀猀栀 瀀愀猀琀椀攀猀 䤀 愀洀 渀漀琀 猀漀 猀甀爀攀 愀戀漀甀琀Ⰰ 愀氀琀栀漀甀最栀 䤀 搀漀 欀渀漀眀 琀栀愀琀 琀栀攀礀 眀攀爀攀ഊextremely popular with the factory workingmen of Cornwall, and the Pasties ਀眀漀甀氀搀 戀攀 洀愀爀欀攀搀 眀椀琀栀 愀渀 椀渀椀琀椀愀氀 猀漀 琀栀愀琀 椀昀 琀栀攀 昀攀氀氀漀眀猀 挀漀甀氀搀渀✀琀 攀愀琀 琀栀攀洀 愀氀氀ഊ(circumferance was marked with a dinner plate---they were huge!), they could ਀戀攀 挀氀愀椀洀攀搀 氀愀琀攀爀⸀ഊ ਀䴀攀愀琀 栀愀猀 戀攀攀渀 瀀甀琀 椀渀 瀀愀猀琀爀礀 昀漀爀 焀甀椀琀攀 猀漀洀攀 琀椀洀攀 椀渀 栀椀猀琀漀爀礀⸀ 䈀椀最 洀攀愀琀 瀀椀攀猀ഊare definately "in period". Individual ones I am not so certain about. The ਀琀爀漀甀戀氀攀 椀猀 琀栀愀琀 琀栀攀礀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 瀀椀挀渀椀挀 昀愀爀攀 漀爀 昀漀漀搀 昀漀爀 昀椀攀氀搀 栀愀渀搀猀Ⰰഊand so not likely to have made it into a cookbook untill very late period if ਀愀琀 愀氀氀⸀ 䤀 最甀攀猀猀 琀栀攀 焀甀攀猀琀椀漀渀 椀猀 眀栀攀琀栀攀爀Ⰰ 椀昀 琀栀攀礀 䐀䤀䐀 攀砀椀猀琀 椀渀 瀀攀爀椀漀搀Ⰰ 琀栀攀礀ഊhad that particular "pasty" shape or not in period (shape: fold a circle in ਀栀愀氀昀⸀ 䘀椀氀氀 椀琀⸀ 䌀爀椀洀瀀 攀搀最攀猀 栀攀愀瘀椀氀礀⸀ 吀甀爀渀 愀渀搀 瀀甀猀栀 琀栀攀 瀀愀猀琀礀 猀漀 琀栀愀琀 琀栀攀ഊcrimp is over the top of the pasty. Brush with beaten egg. Bake). I haven't ਀猀攀攀渀 搀椀爀攀挀琀椀漀渀猀 昀漀爀 愀 栀愀渀搀ⴀ栀攀氀搀 瀀椀攀 爀攀挀椀瀀攀 眀椀琀栀 愀 猀栀漀爀琀挀爀甀猀琀 椀渀 琀栀攀ഊhalf-moon shape, but who knows? Perhaps someone could find one in late ਀瀀攀爀椀漀搀Ⰰ 椀昀 琀栀攀礀 栀愀搀 攀渀漀甀最栀 琀椀洀攀 琀漀 戀爀漀眀猀攀 琀栀攀 洀愀渀礀 洀愀渀礀 猀漀甀爀挀攀猀⸀ 匀漀爀爀礀Ⰰ 戀甀琀ഊat the moment I don't. ਀ഊAoife ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㘀 䨀愀渀 ㄀㤀㤀㠀 ㈀㌀㨀㐀㄀㨀㔀㠀 ⴀ　㐀　　ഊFrom: renfrow at skylands.net (Cindy Renfrow) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 倀愀猀琀椀攀猀 椀渀 倀攀爀椀漀搀㼀ഊ ਀㸀吀漀 欀攀攀瀀 琀栀椀猀 昀爀漀洀 戀攀椀渀最 愀 琀漀琀愀氀 眀愀猀琀攀 漀昀 琀椀洀攀Ⰰ 搀漀攀猀 愀渀礀漀渀攀 栀愀瘀攀 愀 昀愀椀爀氀礀ഊ>period recipe for pasties or were they OOP ? ਀㸀ഊ>Elisande de Citeaux ਀ഊHello! Ask and ye shall receive: ਀ഊHarleian MS. 279 - Dyuerse Bake Metis (c. 1430) ਀砀⸀  刀愀瀀攀礀攀⸀  吀愀欀攀 䐀漀眀Ⰰ ☀ 洀愀欀攀 嬀琀栀崀攀爀ⴀ漀昀 愀 戀爀漀搀攀 嬀琀栀崀椀渀 挀愀欀攀㬀 嬀琀栀崀攀渀 琀愀欀攀ഊFygys & Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or ਀氀攀渀最攀 礀ⴀ戀爀愀椀搀 眀椀琀栀ⴀ愀氀㬀 ☀ 琀愀欀攀 瀀漀甀搀攀爀 漀昀 倀攀瀀椀爀Ⰰ 䜀愀氀礀渀最愀氀攀Ⰰ 䌀氀漀眀攀嬀㌀崀Ⰰ ☀ 洀攀渀挀攀ഊto-gedere, & ley [th]in comede on [th]e cake in [th]e maner of a benecodde, ਀礀ⴀ爀漀氀氀礀搀 眀椀琀栀 嬀琀栀崀椀渀 栀漀渀搀㬀 嬀琀栀崀愀渀 漀甀攀爀ⴀ挀愀猀琀攀 琀栀礀 挀愀欀攀 漀甀攀爀 嬀琀栀崀椀 挀漀洀愀搀攀Ⰰ 愀猀ഊit wol by-clippe hit; & with a sawcere brerde go round as [th]e comade ਀氀礀椀琀栀Ⰰ ☀ 欀甀琀琀攀 栀攀洀Ⰰ ☀ 猀漀 栀攀 椀猀 欀甀琀 ☀ 挀氀漀猀攀 眀椀琀栀ⴀ愀氀Ⰰ ☀ 戀愀欀攀 漀爀 昀爀礀攀 椀琀Ⰰ ☀ഊ[th]anne serue it forth. ਀ഊMy Translation: ਀㄀　⸀  刀愀瀀攀礀攀⸀  吀愀欀攀 䐀漀甀最栀Ⰰ ☀ 洀愀欀攀 琀栀攀爀攀漀昀 愀 戀爀漀愀搀 琀栀椀渀 挀愀欀攀㬀 琀栀攀渀 琀愀欀攀 䘀椀最猀ഊ& Raisins small ground, & first seethed, And a piece of Haddock or ling ਀瀀漀甀渀搀攀搀 眀椀琀栀愀氀㬀 ☀ 琀愀欀攀 瀀漀眀搀攀爀 漀昀 倀攀瀀瀀攀爀Ⰰ 䜀愀氀椀渀最愀氀攀Ⰰ 䌀氀漀瘀攀猀Ⰰ ☀ 洀椀砀 琀漀最攀琀栀攀爀Ⰰഊ& lay thine mixture on the cake in the manner of a bean-cod, rolled with ਀琀栀椀渀攀 栀愀渀搀㬀 琀栀攀渀 挀愀猀琀 琀栀礀 挀愀欀攀 漀瘀攀爀 琀栀礀 洀椀砀琀甀爀攀Ⰰ 愀猀 椀琀 眀椀氀氀 攀洀戀爀愀挀攀 椀琀㬀 ☀ഊwith a saucer rim go round as the mixture lies, & cut them, & so he is cut ਀☀ 挀氀漀猀攀搀 眀椀琀栀愀氀Ⰰ ☀ 戀愀欀攀 漀爀 昀爀礀 椀琀Ⰰ ☀ 琀栀攀渀 猀攀爀瘀攀 椀琀 昀漀爀琀栀⸀ഊ ਀吀栀椀猀 椀猀 愀 爀攀愀氀氀礀 礀甀洀洀礀 爀攀挀椀瀀攀 眀栀攀渀 洀愀搀攀 椀渀琀漀 愀瀀瀀攀琀椀稀攀爀 漀爀 椀渀搀椀瘀椀搀甀愀氀ഊserving pasties. ਀ഊCindy/Sincgiefu ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㜀 䨀愀渀 ㄀㤀㤀㠀 　㄀㨀㐀㔀㨀㈀㈀ ⴀ　㠀　　ഊFrom: "Anne-Marie Rousseau" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 倀愀猀琀椀攀猀 椀渀 倀攀爀椀漀搀㼀ഊ ਀䠀椀 愀氀氀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀ഊ ਀䔀氀椀猀愀渀搀攀 愀猀欀猀㨀ഊ>Does anyone have a fairly period recipe for pasties or were they OOP ? ਀ഊThe concept of food wrapped in dough is extremely medieval. Every medieval ਀猀漀甀爀挀攀 䤀✀瘀攀 氀漀漀欀攀搀 愀琀 栀愀猀 猀漀洀攀琀栀椀渀最 琀栀愀琀 昀椀琀猀 琀栀椀猀 搀攀猀挀爀椀瀀琀椀漀渀⸀ 䤀✀瘀攀 猀眀攀攀琀ഊones, like the Rapyes one that was posted earlier, and savory ones like the ਀挀栀椀挀欀猀 椀渀 瀀愀猀琀爀礀 昀爀漀洀 氀攀 䴀攀渀愀最椀攀爀 漀爀 琀栀攀 ㄀㈀琀栀 挀攀渀琀甀爀礀 一漀爀琀栀攀爀渀 䔀甀爀漀瀀攀愀渀ഊsource (mmm...pastellum...chicken wrapped in bacon and fresh sage leaves ਀琀栀攀渀 戀愀欀攀搀 椀渀 搀漀甀最栀⸀⸀⸀⤀⸀ 吀栀攀爀攀✀猀 洀甀猀栀爀漀漀洀 瀀愀猀琀椀攀猀 昀爀漀洀 氀攀 䴀攀渀愀最椀攀爀Ⰰ 愀渀搀ഊrissoles (fried dough units filled with fruit and nuts and sometimes fish) ਀伀昀 挀漀甀爀猀攀Ⰰ 眀攀 愀氀氀 欀渀漀眀 愀漀戀甀琀 昀漀漀搀 戀攀椀渀最 挀漀漀欀攀搀 椀渀 ∀挀漀昀昀礀渀猀∀Ⰰ 椀攀 搀椀猀栀攀猀 洀愀搀攀ഊof dough (sometimes edible, sometimes not). ਀ഊIn the medieval french, I am told that "pastez" can be pie or a small tart ਀漀爀 攀瘀攀渀 樀甀猀琀 ∀瀀愀猀琀爀礀∀Ⰰ 猀漀 䤀 昀攀攀氀 挀漀洀昀漀爀琀愀戀氀攀 洀愀欀椀渀最 琀栀攀洀 眀栀愀琀攀瘀攀爀 猀椀稀攀 䤀ഊneed at the time. ਀ഊSo I'd say yes, if you mean "pasty" as a small handheld food unit wrapped ਀椀渀 搀漀甀最栀Ⰰ 琀栀攀礀✀爀攀 瀀攀爀椀漀搀⸀ 伀昀 挀漀甀爀猀攀Ⰰ 椀昀 礀漀甀 洀攀愀渀 愀 猀洀愀氀氀 栀愀渀搀栀攀氀搀 昀漀漀搀 甀渀椀琀ഊfilled with a mixture of meat and vegetables, as in Cornish pasty, that's ਀愀渀漀琀栀攀爀 琀栀椀渀最 愀氀琀漀最攀琀栀攀爀⸀ഊ ਀ⴀ ⴀⴀ䄀䴀ഊ ਀ഊDate: Sat, 17 Jan 1998 16:21:46 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: SC - Rapeye Pasties ਀ഊ> Harleian MS. 279 - Dyuerse Bake Metis (c. 1430) ਀㸀 砀⸀  刀愀瀀攀礀攀⸀  吀愀欀攀 䐀漀眀Ⰰ ☀ 洀愀欀攀 嬀琀栀崀攀爀ⴀ漀昀 愀 戀爀漀搀攀 嬀琀栀崀椀渀 挀愀欀攀㬀 嬀琀栀崀攀渀 琀愀欀攀ഊ> Fygys & Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or ਀㸀 氀攀渀最攀 礀ⴀ戀爀愀椀搀 眀椀琀栀ⴀ愀氀㬀 ☀ 琀愀欀攀 瀀漀甀搀攀爀 漀昀 倀攀瀀椀爀Ⰰ 䜀愀氀礀渀最愀氀攀Ⰰ 䌀氀漀眀攀嬀㌀崀Ⰰ ☀ 洀攀渀挀攀ഊ> to-gedere, & ley [th]in comede on [th]e cake in [th]e maner of a benecodde, ਀㸀 礀ⴀ爀漀氀氀礀搀 眀椀琀栀 嬀琀栀崀椀渀 栀漀渀搀㬀 嬀琀栀崀愀渀 漀甀攀爀ⴀ挀愀猀琀攀 琀栀礀 挀愀欀攀 漀甀攀爀 嬀琀栀崀椀 挀漀洀愀搀攀Ⰰ 愀猀ഊ> it wol by-clippe hit; & with a sawcere brerde go round as [th]e comade ਀㸀 氀礀椀琀栀Ⰰ ☀ 欀甀琀琀攀 栀攀洀Ⰰ ☀ 猀漀 栀攀 椀猀 欀甀琀 ☀ 挀氀漀猀攀 眀椀琀栀ⴀ愀氀Ⰰ ☀ 戀愀欀攀 漀爀 昀爀礀攀 椀琀Ⰰ ☀ഊ> [th]anne serue it forth. ਀ഊAs for the availability of pasties in period, apart from the above ਀攀砀愀洀瀀氀攀Ⰰ 䤀✀氀氀 愀搀搀 愀 挀漀甀瀀氀攀 洀漀爀攀 瀀攀渀挀攀㨀 䤀 戀攀氀椀攀瘀攀Ⰰ 戀甀琀 愀洀 渀漀琀 挀攀爀琀愀椀渀Ⰰഊoffhand, that there are references to pasties in both Piers Plowman and ਀猀漀洀攀 漀昀 琀栀攀 刀漀戀椀渀 䠀漀漀搀 戀愀氀氀愀搀猀Ⰰ 戀甀琀 䤀✀洀 渀漀琀 愀眀愀爀攀 漀昀 愀渀礀 瀀愀猀琀礀 爀攀挀椀瀀攀猀ഊfrom period in which the dish produced is called "pasty". ਀ഊTerence Scully uses the term "pasty" in his translations of Taillevent: ਀䤀 戀攀氀椀攀瘀攀 椀琀✀猀 愀 爀攀挀椀瀀攀 昀漀爀 猀洀攀氀琀猀Ⰰ 眀栀椀挀栀 挀愀氀氀猀 昀漀爀 戀愀欀椀渀最 琀栀攀洀 椀渀 愀ഊpasty, removing them, recooking them separately and serving with a ਀猀愀甀挀攀⸀ 吀栀攀 攀砀琀攀渀琀 琀漀 眀栀椀挀栀 匀挀甀氀氀礀 椀猀 樀甀猀琀椀昀椀攀搀 甀猀椀渀最 琀栀攀 琀攀爀洀 ∀瀀愀猀琀礀∀ 椀渀ഊsuch a context is unknown, as far as I'm concerned. The original French ਀琀攀爀洀 椀猀Ⰰ 䤀 戀攀氀椀攀瘀攀Ⰰ 瀀愀猀琀攀稀Ⰰ 眀栀椀挀栀 挀氀攀愀爀氀礀 椀猀 猀漀洀攀 琀礀瀀攀 漀昀 猀洀愀氀氀 瀀椀攀Ⰰ 戀甀琀ഊwhether that makes it a pasty I couldn't say. ਀ഊIIRC, the earliest clearly definable references to pasties in English is ਀椀渀 氀愀琀攀爀 搀漀挀甀洀攀渀琀猀Ⰰ 猀甀挀栀 愀猀 琀栀攀 匀愀洀甀攀氀 倀攀瀀礀猀 搀椀愀爀椀攀猀Ⰰ 眀栀椀挀栀 愀爀攀ഊcontemporary to Digby (mid-to-late 17th century). ਀ഊNow, if it's pies yer after, now that's a different matter ; ) ! ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㜀 䨀愀渀 ㄀㤀㤀㠀 ㈀　㨀㌀㜀㨀㄀㠀 ⴀ　㠀　　ഊFrom: david friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀愀瀀攀礀攀 倀愀猀琀椀攀猀ഊ ਀䄀渀搀 昀爀漀洀 琀栀攀 挀椀瘀椀氀椀稀攀搀 眀漀爀氀搀 眀攀 栀愀瘀攀㨀ഊ ਀刀攀挀椀瀀攀 昀漀爀 琀栀攀 䈀愀爀洀愀欀椀礀礀愀ഊAndalusian p. A-9 ਀ഊIt is made with hens, pigeons, ring doves, small birds, or lamb. Take what ਀礀漀甀 栀愀瘀攀 漀昀 椀琀Ⰰ 琀栀攀渀 挀氀攀愀渀 椀琀 愀渀搀 挀甀琀 椀琀 愀渀搀 瀀甀琀 椀琀 椀渀 愀 瀀漀琀 眀椀琀栀 猀愀氀琀 愀渀搀ഊonion, pepper, coriander and lavender or cinnamon, some murri naqi, and ਀漀椀氀⸀ 倀甀琀 椀琀 漀瘀攀爀 愀 最攀渀琀氀攀 昀椀爀攀 甀渀琀椀氀 椀琀 椀猀 渀攀愀爀氀礀 搀漀渀攀 愀渀搀 琀栀攀 猀愀甀挀攀 椀猀ഊdried. Take it out and fry it with mild oil without overdoing it, and leave ਀椀琀 愀猀椀搀攀⸀ 吀栀攀渀 琀愀欀攀 昀椀渀攀 昀氀漀甀爀 愀渀搀 猀攀洀漀氀椀渀愀Ⰰ 洀愀欀攀 愀 眀攀氀氀ⴀ洀愀搀攀 搀漀甀最栀 眀椀琀栀ഊyeast, and if it has some oil it will be more flavorful. Then stretch this ਀漀甀琀 椀渀琀漀 愀 琀栀椀渀 氀漀愀昀 愀渀搀 椀渀猀椀搀攀 琀栀椀猀 瀀甀琀 琀栀攀 昀爀椀攀搀 愀渀搀 挀漀漀欀攀搀 洀攀愀琀 漀昀 琀栀攀猀攀ഊbirds, cover it with another thin loaf, press the ends together and place ਀椀琀 椀渀 琀栀攀 漀瘀攀渀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀 戀爀攀愀搀 椀猀 搀漀渀攀Ⰰ 琀愀欀攀 椀琀 漀甀琀⸀ 䤀琀 椀猀 瘀攀爀礀 最漀漀搀ഊfor journeying; make it with fish and that can be used for journeying too. ਀ഊ[end of original recipe] ਀ഊNote: The Barmecides were a family of Persian viziers who served some of ਀琀栀攀 攀愀爀氀礀 唀洀愀礀礀愀搀 䌀愀氀椀瀀栀猀Ⰰ 椀渀 瀀愀爀琀椀挀甀氀愀爀 䠀愀爀漀甀渀 愀氀ⴀ刀愀猀栀椀搀Ⰰ 愀渀搀 眀攀爀攀 昀愀洀攀搀ഊfor their generosity. ਀ഊ1/2 c sourdough 3 T olive oil for dough 1 1/2 t (lavender or) cinnamon ਀㌀⼀㐀 挀 眀愀琀攀爀     ㄀ 氀戀 戀漀渀攀搀 挀栀椀挀欀攀渀 漀爀 氀愀洀戀      ㄀ 琀 猀愀氀琀ഊ1 1/2 c white flour 10 oz chopped onion 1 T murri (see p. 3-4) ਀㄀ ㄀⼀㈀ 挀 猀攀洀漀氀椀渀愀        ㄀⼀㈀ 琀 瀀攀瀀瀀攀爀    ㌀ 吀 漀氀椀瘀攀 漀椀氀ഊ(1 t salt in dough) 1 t coriander 3 T more olive oil for frying ਀ഊCut the meat fairly fine (approximately 1/4" slices, then cut them up), ਀挀漀洀戀椀渀攀 椀渀 愀 ㌀ 焀甀愀爀琀 瀀漀琀 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀Ⰰ ㄀ 琀 猀愀氀琀Ⰰ 猀瀀椀挀攀猀Ⰰ 洀甀爀爀椀Ⰰ 愀渀搀 ㌀ഊT oil. Cook over a medium low to medium heat about an hour. Cover it at the ਀戀攀最椀渀渀椀渀最 猀漀 椀琀 愀氀氀 最攀琀猀 栀漀琀Ⰰ 愀琀 眀栀椀挀栀 瀀漀椀渀琀 琀栀攀 漀渀椀漀渀 愀渀搀 洀攀愀琀 爀攀氀攀愀猀攀ഊtheir juices; remove the cover and cook until the liquid is gone, about 30 ਀洀椀渀甀琀攀猀⸀ 吀栀攀渀 栀攀愀琀 ㌀ 吀 漀椀氀 椀渀 愀 氀愀爀最攀 昀爀礀椀渀最 瀀愀渀 漀渀 愀 洀攀搀椀甀洀 栀椀最栀 戀甀爀渀攀爀Ⰰഊadd the contents of the pot, fry over medium high heat about five minutes. ਀ഊStir together flour, semolina, 1 t salt. Gradually stir in 3 T oil. ਀䌀漀洀戀椀渀攀 ㌀⼀㐀 挀 眀愀琀攀爀Ⰰ ㄀⼀㈀ 挀 猀漀甀爀搀漀甀最栀⸀ 匀琀椀爀 琀栀椀猀 椀渀琀漀 琀栀攀 昀氀漀甀爀 洀椀砀琀甀爀攀 愀渀搀ഊknead to a smooth dough (which should only take a few minutes). If you do ਀渀漀琀 栀愀瘀攀 猀漀甀爀搀漀甀最栀Ⰰ 漀洀椀琀 椀琀㬀 猀椀渀挀攀 琀栀攀 爀攀挀椀瀀攀猀 搀漀攀猀 渀漀琀 最椀瘀攀 琀栀攀 搀漀甀最栀 愀渀礀ഊtime to rise, the sourdough probably does not have a large effect on the ਀挀漀渀猀椀猀琀攀渀挀礀 漀昀 琀栀攀 搀漀甀最栀⸀ഊ ਀䐀椀瘀椀搀攀 琀栀攀 搀漀甀最栀 椀渀 昀漀甀爀 攀焀甀愀氀 瀀愀爀琀猀⸀ 吀愀欀攀 琀眀漀 瀀愀爀琀猀Ⰰ 琀甀爀渀 琀栀攀洀 漀甀琀 漀渀 愀ഊfloured board, squeeze and stretch each (or use a rolling pin) until it is ਀愀琀 氀攀愀猀琀 ㄀㈀∀ 戀礀 㔀∀⸀ 倀甀琀 栀愀氀昀 琀栀攀 昀椀氀氀椀渀最 漀渀 漀渀攀Ⰰ 瀀甀琀 琀栀攀 漀琀栀攀爀 漀渀 琀漀瀀Ⰰഊsqueeze the edges together to seal. Repeat with the other two parts of the ਀搀漀甀最栀 愀渀搀 琀栀攀 爀攀猀琀 漀昀 琀栀攀 昀椀氀氀椀渀最⸀ 䈀愀欀攀 漀渀 愀 挀漀漀欀椀攀 猀栀攀攀琀 愀琀 ㌀㔀　뀀 昀漀爀 㐀　ഊminutes. ਀ഊFor the fish version, start with 1 1/4 lb of fish (we used salmon). If it ਀椀猀 戀漀渀攀氀攀猀猀Ⰰ 瀀爀漀挀攀攀搀 愀猀 愀戀漀瘀攀Ⰰ 猀栀漀爀琀攀渀椀渀最 琀栀攀 挀漀漀欀椀渀最 琀椀洀攀 琀漀 愀戀漀甀琀 ㌀㔀ഊminutes; it is not necessary to cut up the fish fine, since it will crumble ਀攀愀猀椀氀礀 漀渀挀攀 椀琀 椀猀 挀漀漀欀攀搀⸀ 䤀昀 礀漀甀爀 昀椀猀栀 栀愀猀 戀漀渀攀猀Ⰰ 瀀甀琀 椀琀 漀渀 琀漀瀀 漀昀 琀栀攀 漀椀氀Ⰰഊonions, spices etc., in the largest pieces that will fit in the pot, cover ਀琀栀攀 瀀漀琀Ⰰ 愀渀搀 挀漀漀欀 昀漀爀 愀戀漀甀琀 ㄀　ⴀ㄀㔀 洀椀渀甀琀攀猀Ⰰ 甀渀琀椀氀 琀栀攀 昀椀猀栀 椀猀 愀氀洀漀猀琀 爀攀愀搀礀ഊto fall apart; in effect, it is being steamed by the liquid produced from ਀琀栀攀 漀渀椀漀渀猀 愀渀搀 戀礀 椀琀猀 漀眀渀 氀椀焀甀椀搀⸀ 吀愀欀攀 漀甀琀 琀栀攀 昀椀猀栀Ⰰ 戀漀渀攀 椀琀Ⰰ 爀攀琀甀爀渀 琀漀 琀栀攀ഊpot, and cook uncovered about 30 minutes until the liquid is mostly gone. ਀䌀漀渀琀椀渀甀攀 愀猀 愀戀漀瘀攀⸀ഊ ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊhttp://www.best.com/~ddfr/ ਀ഊ ਀匀甀戀樀攀挀琀㨀 䄀一匀吀 ⴀ 刀攀挀椀瀀攀 昀漀爀 䘀椀渀渀椀猀栀 䴀攀愀琀氀漀愀瘀攀猀ഊDate: Sun, 01 Feb 98 22:02:42 MST ਀䘀爀漀洀㨀 䜀甀渀渀漀爀愀 䠀愀氀氀愀欀愀爀瘀愀 㰀最甀渀渀漀爀愀 愀琀 戀最愀⸀挀漀洀㸀ഊTo: ansteorra at Ansteorra.ORG ਀ഊSael og heil! ਀ഊA number of people have requested the recipe for the Finnish Meatloaves ਀猀攀爀瘀攀搀 愀琀 琀栀攀 䌀愀渀搀氀攀洀愀猀 䘀攀愀猀琀 礀攀猀琀攀爀搀愀礀 椀渀 䈀爀礀渀 䜀眀氀愀搀⸀  吀栀攀爀攀昀漀爀攀 䤀 瀀爀攀猀攀渀琀ഊit here forthwith... ਀ഊLIHAMMURAKIPPERAS ਀⠀䘀椀渀渀椀猀栀 䴀攀愀琀氀漀愀昀 猀琀甀昀昀攀搀 眀椀琀栀 瘀攀最攀琀愀戀氀攀猀 愀渀搀 挀栀攀攀猀攀 愀渀搀 眀爀愀瀀瀀攀搀 椀渀 愀 猀漀甀爀ഊcream pastry dough shell) ਀ഊPastry-wrapped meat dishes are a staple of many cultures, for instance ਀圀攀氀猀栀 瀀愀猀琀椀攀猀Ⰰ 猀栀攀瀀栀攀爀搀✀猀 瀀椀攀Ⰰ 琀栀攀 䜀爀攀攀欀 猀瀀愀渀椀欀漀瀀椀琀愀Ⰰ 匀瀀愀渀椀猀栀 攀洀瀀愀渀愀搀愀猀Ⰰഊetc. Although I have been unable to find documentation for this dish prior ਀琀漀 琀栀攀 氀愀琀攀 ㄀㘀　　✀猀Ⰰ 琀栀攀 眀椀搀攀猀瀀爀攀愀搀 甀猀攀 漀昀 猀椀洀椀氀愀爀 搀椀猀栀攀猀 椀渀 攀瘀攀爀礀 挀甀氀琀甀爀攀ഊargues for the presence of some similar dish in the medieval period in ਀䘀椀渀氀愀渀搀⸀ഊ ਀䘀椀渀渀椀猀栀 洀攀愀琀氀漀愀昀 椀猀 愀 爀椀挀栀Ⰰ 栀椀最栀 挀愀氀漀爀椀攀 搀椀猀栀 猀甀椀琀愀戀氀攀 昀漀爀 昀攀攀搀椀渀最 琀栀漀猀攀ഊperforming heavy labor in a cold and marginal environment. It is also ਀攀砀琀爀攀洀攀氀礀 琀愀猀琀礀 愀渀搀 愀 昀椀渀攀 琀爀攀愀琀 攀瘀攀渀 昀漀爀 琀栀漀猀攀 漀昀 甀猀 椀渀 眀愀爀洀攀爀 挀氀椀洀攀猀℀ഊ ਀䤀一䜀䔀䐀䤀䔀一吀匀㨀ഊ-------------------- ਀䴀䔀䄀吀䰀伀䄀嘀䔀匀ഊ1 lb ground beef (very lean) ਀㄀ 氀戀 最爀漀甀渀搀 瀀漀爀欀 ⠀伀眀攀渀✀猀 䌀漀甀渀琀爀礀 匀愀甀猀愀最攀 椀猀 最漀漀搀⤀ഊ1 lb game meat (the Finns like to use hedgehog in this dish, ਀                瘀攀渀椀猀漀渀 漀爀 漀琀栀攀爀 最愀洀攀 眀漀爀欀猀 眀攀氀氀⸀  䄀氀琀攀爀渀愀琀攀氀礀Ⰰഊ you can just increase the beef and pork to ਀                ㄀ⴀ㄀⼀㈀ 氀戀猀 攀愀挀栀 椀渀猀琀攀愀搀⸀⤀ഊ4 eggs ਀㄀ 挀⸀ 戀爀攀愀搀挀爀甀洀戀猀ഊ1 c. mushrooms, chopped ਀㄀ⴀ㄀⼀㈀ 挀⸀ 氀攀攀欀猀Ⰰ 挀栀漀瀀瀀攀搀 ⠀漀渀椀漀渀猀 挀愀渀 戀攀 猀甀戀猀琀椀琀甀琀攀搀⤀ഊ2 tbsp. garlic, crushed or finely chopped (3-4 cloves) ਀㄀ 琀戀猀瀀⸀ 栀漀爀猀攀爀愀搀椀猀栀Ⰰ 昀椀渀攀氀礀 最爀愀琀攀搀ഊspices to taste (I usually include salt, pepper, sage, dill, and rosemary) ਀㄀㘀 琀漀 ㈀　 漀稀⸀ 挀漀漀欀攀搀 挀栀漀瀀瀀攀搀 猀瀀椀渀愀挀栀Ⰰ 眀爀甀渀最 搀爀礀 愀猀 瀀漀猀猀椀戀氀攀 ⠀䤀 甀猀甀愀氀氀礀 甀猀攀ഊ two packages of frozen chopped spinach - defrost it, wring ਀椀琀ഊ out and use it as is. Note that any vegetable can be used - ਀                椀琀 椀猀 洀漀爀攀 挀漀洀洀漀渀 椀渀 䘀椀渀氀愀渀搀 琀漀 昀椀渀搀 挀栀漀瀀瀀攀搀 戀攀攀琀猀 甀猀攀搀 椀渀ഊ this dish.) ਀㄀ⴀ㄀⼀㈀ 琀漀 ㈀ 挀甀瀀猀 眀栀椀琀攀 挀栀攀攀猀攀Ⰰ 最爀愀琀攀搀 ⠀䠀愀瘀愀爀琀椀 椀猀 戀攀猀琀Ⰰ 漀琀栀攀爀 猀眀椀猀猀攀猀Ⰰ 焀甀攀猀漀ഊ blanco, mozzarella, etc. will work) ਀ഊCRUST: ਀㈀ 挀⸀ 甀渀戀氀攀愀挀栀攀搀 昀氀漀甀爀 ⠀猀漀洀攀琀椀洀攀猀 䤀 爀攀搀甀挀攀 琀栀攀 愀洀漀甀渀琀 漀昀 眀栀攀愀琀ഊ flour by 1/2 c. and include barley, rye, or oat flour ਀                昀漀爀 愀 洀漀爀攀 洀攀搀椀攀瘀愀氀 攀昀昀攀挀琀⸀  夀漀甀 栀愀瘀攀 琀漀 戀攀 挀愀甀琀椀漀甀猀ഊ doing this as these other flours can be "heavy") ਀㄀ 琀猀瀀⸀ 猀愀氀琀ഊ1 egg ਀㄀⼀㈀ 挀⸀ 猀漀甀爀 挀爀攀愀洀ഊ ਀䐀䤀刀䔀䌀吀䤀伀一匀ഊ-------------------- ਀䴀䔀䄀吀䰀伀䄀嘀䔀匀㨀ഊ1. Combine meats, eggs, breadcrumbs, mushrooms, leeks, garlic, ਀   栀漀爀猀攀爀愀搀椀猀栀Ⰰ 愀渀搀 猀瀀椀挀攀猀⸀  䴀椀砀 眀攀氀氀⸀ഊ2. Make a flat rectangle of the meat about 1" thick. (It is a good ਀                椀搀攀愀 琀漀 搀漀 琀栀椀猀 漀渀 愀 猀栀攀攀琀 漀昀 眀愀砀攀搀 瀀愀瀀攀爀Ⰰ 猀漀 琀栀愀琀ഊ it is easier to roll the meat up later.) ਀㌀⸀ 䄀爀爀愀渀最攀 琀栀攀 挀栀漀瀀瀀攀搀 猀瀀椀渀愀挀栀 椀渀 愀 猀漀氀椀搀 氀愀礀攀爀 漀渀 琀漀瀀 漀昀 琀栀攀 洀攀愀琀⸀ഊ4. Sprinkle the cheese to cover the layer of spinach completely. ਀㔀⸀ 匀琀愀爀琀 昀爀漀洀 漀渀攀 猀椀搀攀 愀渀搀 爀漀氀氀 琀栀攀 洀攀愀琀氀漀愀昀 甀瀀 ⠀愀猀 琀栀漀甀最栀 礀漀甀 眀攀爀攀ഊ making a jellyroll). If you placed your meat on a sheet ਀                漀昀 眀愀砀攀搀 瀀愀瀀攀爀Ⰰ 礀漀甀 挀愀渀 甀猀攀 琀栀攀 眀愀砀攀搀 瀀愀瀀攀爀 琀漀 栀攀氀瀀ഊ control the meat and to get it to roll neatly. Be sure to ਀                猀攀愀氀 琀栀攀 攀搀最攀猀 愀渀搀 猀攀愀洀猀 眀攀氀氀 琀漀 瀀爀攀瘀攀渀琀 琀栀攀 挀栀攀攀猀攀ഊ from melting out as you cook the loaf. ਀㘀⸀  倀氀愀挀攀 琀栀攀 氀漀愀昀 椀渀 愀 猀栀愀氀氀漀眀 瀀愀渀 愀渀搀 挀漀漀欀 愀琀 㐀　　 搀攀最爀攀攀猀 䘀 甀渀琀椀氀 琀栀攀ഊ meat is cooked through, usually between 45 min to 1 hr. ਀                ⠀䐀漀渀✀琀 甀猀攀 愀 昀氀愀琀 挀漀漀欀椀攀 猀栀攀攀琀 甀渀氀攀猀猀 椀琀 栀愀猀 愀 最漀漀搀 氀椀瀀⸀ഊ Beacuse of the pork and cheese, usually a lot of fat will ਀                挀漀漀欀 漀甀琀 愀渀搀 琀栀攀 瀀愀渀 渀攀攀搀猀 琀漀 挀愀琀挀栀 椀琀⸀  䄀氀猀漀 洀漀渀椀琀漀爀 琀栀攀ഊ cooking process closely -- the fat can and will smoke badly ਀                愀渀搀 挀愀渀 挀愀琀挀栀 漀渀 昀椀爀攀⸀⤀ഊ7. Set loaf aside to cool. ਀ഊCRUST: ਀㄀⸀ 䌀漀洀戀椀渀攀 昀氀漀甀爀 愀渀搀 猀愀氀琀⸀  䌀甀琀 椀渀 戀甀琀琀攀爀 琀漀 昀漀爀洀 昀椀渀攀 昀氀愀欀攀猀⸀ഊ2. Add egg and sour cream. You may also need 1-2 tsp. water to form ਀                愀 洀愀渀愀最攀愀戀氀攀 搀漀甀最栀⸀ഊ3. Turn out onto floured surface and roll into a sheet twice the width of ਀琀栀攀ഊ meatloaf and about 4" longer than the loaf. ਀㐀⸀ 倀氀愀挀攀 琀栀攀 洀攀愀琀氀漀愀昀 椀渀 琀栀攀 挀攀渀琀攀爀 漀昀 琀栀攀 猀栀攀攀琀 漀昀 搀漀甀最栀⸀  圀爀愀瀀 琀栀攀 搀漀甀最栀ഊ around the loaf. Dampen the edges at the seams so they ਀                眀椀氀氀 猀攀愀氀 眀攀氀氀⸀ഊ5. Place the pastry-wrapped loaf in a greased shallow pan (you may have ਀                礀攀琀 洀漀爀攀 昀愀琀 挀漀漀欀 漀甀琀⤀ 眀椀琀栀 琀栀攀 猀攀愀洀 搀漀眀渀⸀ഊ6. Brush the pastry shell with beaten egg. (This helps the pastry brown ਀渀椀挀攀氀礀⸀⤀ഊ7. Take any leftover scraps of dough and form decorations for the loaf. ਀                䤀 甀猀甀愀氀氀礀 眀椀氀氀 洀愀欀攀 愀 挀爀椀猀猀ⴀ挀爀漀猀猀 氀愀琀琀椀挀攀Ⰰ 漀爀 攀氀猀攀 眀椀氀氀 搀漀ഊ pictoral scenes using dough cutouts. Brush the decorations ਀                眀椀琀栀 攀最最 愀氀猀漀⸀ഊ8. Bake at 375 degrees F until the crust is golden brown, usually 25 to 30 ਀洀椀渀⸀ഊ ਀匀攀爀瘀攀 栀漀琀 漀爀 愀琀 爀漀漀洀 琀攀洀瀀攀爀愀琀甀爀攀⸀  䌀甀琀 猀氀椀挀攀猀 愀挀爀漀猀猀 琀栀攀 氀漀愀昀 琀漀 猀栀漀眀 琀栀攀ഊswirled layers. Serve with a hearty dollop of sour cream mixed with ਀挀栀漀瀀瀀攀搀 昀爀攀猀栀 搀椀氀氀⸀  匀椀渀挀攀 琀栀椀猀 洀攀愀琀氀漀愀昀 椀猀 瘀攀爀礀 爀椀挀栀Ⰰ 愀渀 愀瘀攀爀愀最攀 猀攀爀瘀椀渀最ഊis based on slices 1" to 2" thick, yielding 18 to 36 servings per meatloaf. ਀ഊSUGGESTIONS: ਀吀栀攀 洀攀愀琀氀漀愀瘀攀猀 昀爀攀攀稀攀 眀攀氀氀 ⠀瀀爀椀漀爀 琀漀 愀搀搀椀渀最 琀栀攀 挀爀甀猀琀⤀ⴀⴀ 椀琀 椀猀 漀昀琀攀渀 愀 最漀漀搀ഊidea to make a few and freeze them, then on the day you want to serve the ਀洀攀愀琀氀漀愀昀Ⰰ 搀攀昀爀漀猀琀 琀栀攀 洀攀愀琀Ⰰ 愀搀搀 琀栀攀 挀爀甀猀琀Ⰰ 挀漀漀欀 愀渀搀 猀攀爀瘀攀⸀  吀栀椀猀 椀猀 最漀漀搀ഊfor a quick dinner - set the meatloaf out to defrost in the morning and all ਀礀漀甀 栀愀瘀攀 琀漀 搀漀 椀猀 瀀爀攀瀀愀爀攀 愀渀搀 挀漀漀欀 琀栀攀 挀爀甀猀琀⸀ഊ ਀䘀椀渀渀椀猀栀 洀攀愀琀氀漀愀昀 椀猀 愀渀 漀甀琀猀琀愀渀搀椀渀最 琀漀甀爀渀攀礀 昀漀漀搀Ⰰ 愀猀 椀琀 椀猀 最漀漀搀 挀漀氀搀⸀  䤀ഊoften make many small loaves, 4"x2" or 6"x3" and then the day before the ਀攀瘀攀渀琀 愀搀搀 琀栀攀 挀爀甀猀琀猀⸀  吀栀攀礀 欀攀攀瀀 椀渀 琀栀攀 椀挀攀挀栀攀猀琀 愀渀搀 挀愀渀 戀攀 攀愀琀攀渀 ∀漀渀 琀栀攀ഊgo" during the event without further preparation, with or without the ਀猀漀甀爀挀爀攀愀洀 愀渀搀 搀椀氀氀 猀愀甀挀攀⸀ഊ ਀䄀 瘀愀爀椀愀渀琀 漀渀 琀栀椀猀 搀椀猀栀 挀愀渀 戀攀 洀愀搀攀 甀猀椀渀最 氀攀昀琀漀瘀攀爀猀Ⰰ 椀渀挀氀甀搀椀渀最 氀攀昀琀漀瘀攀爀ഊmeats. Chop the meat very fine and add extra eggs to bind the loaf. Any ਀氀攀昀琀漀瘀攀爀 瘀攀最最椀攀猀 挀愀渀 戀攀 愀搀搀攀搀 椀渀 琀栀攀 挀攀渀琀攀爀 漀昀 琀栀攀 氀漀愀昀⸀  吀栀椀猀 洀愀欀攀猀ഊleftovers seem very special! ਀ഊIf I am pressed for time, lacking ingredients, or for whatever reason don't ਀眀愀渀琀 琀漀 洀愀欀攀 琀栀攀 猀漀甀爀 挀爀攀愀洀 挀爀甀猀琀Ⰰ 䤀 栀愀瘀攀 猀甀挀挀攀猀猀昀甀氀氀礀 猀甀戀猀琀椀琀甀琀攀搀 䈀椀猀焀甀椀挀欀ഊdough for the shell. It is not as rich or tasty, but still quite good. ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊAt this year's Candlemas Feast in Bryn Gwlad, each course was heralded by a ਀猀瀀攀挀椀愀氀 瀀攀爀昀漀爀洀愀渀挀攀 瀀爀攀猀攀渀琀愀琀椀漀渀 愀猀 琀栀攀 栀攀愀搀 琀愀戀氀攀 眀愀猀 猀攀爀瘀攀搀 琀栀攀 搀椀猀栀⸀ഊMistress Mari graciously agreed to make the presentation of the Finnish ਀洀攀愀琀氀漀愀瘀攀猀Ⰰ 瀀攀爀昀漀爀洀椀渀最 琀栀攀 昀漀氀氀漀眀椀渀最 瀀漀攀洀 琀漀 搀爀甀洀 愀挀挀漀洀瀀愀渀礀洀攀渀琀 戀礀 䴀愀猀琀攀爀ഊCynric of Bedwyn. ਀ഊBEOLOAF ਀䄀 瀀爀攀猀攀渀琀愀琀椀漀渀 瀀漀攀洀 昀漀爀 琀栀攀 䌀愀渀搀氀攀洀愀猀 䘀攀愀猀琀 椀渀 匀愀砀漀渀 猀琀礀氀攀ഊcomposed and performed by Chieftess Mari ferch Rathyen ਀ഊ"Bring meat to us!" the baron bade, ਀∀伀甀爀 最甀攀猀琀猀 琀漀 昀攀愀猀琀 眀椀琀栀 渀漀戀氀攀 昀愀爀攀℀∀ഊLike grim Skadi, skillful huntress, ਀䜀甀渀渀漀爀愀 搀爀攀猀猀攀搀 愀渀搀 最愀琀栀攀爀攀搀 栀愀爀搀 眀攀愀瀀漀渀猀ⰀഊHunting the woods for horned stag. ਀䌀爀甀攀氀 戀愀爀戀猀 昀氀攀眀 猀琀爀愀椀最栀琀 愀渀搀 戀爀椀最栀琀 戀氀漀漀搀 戀甀爀猀琀⸀ഊCrimson haunches she hauled to larder. ਀吀栀攀渀 昀氀愀猀栀攀搀 琀栀攀 挀氀攀愀瘀攀爀Ⰰ 挀甀琀琀椀渀最 愀渀搀 栀愀挀欀椀渀最ⰀഊGrinding the flesh of the forest king. ਀䌀爀攀愀洀 昀爀漀洀 琀栀攀 挀漀眀 眀椀琀栀 愀 氀漀漀欀 猀栀攀 挀甀爀搀氀攀搀ⰀഊThen finest flour she flung to breadboard, ਀倀甀渀挀栀椀渀最 愀渀搀 瀀漀甀渀搀椀渀最 琀栀攀 瀀爀漀甀搀 搀漀甀最栀 搀漀眀渀⸀ഊWith cross curses and cookpots flying ਀䄀琀 焀甀椀瘀攀爀椀渀最 琀栀爀愀氀氀猀Ⰰ 栀攀爀 焀甀攀猀琀 猀栀攀 挀漀洀瀀氀攀琀攀搀⸀ഊNow find fare from Karelian forests. ਀圀攀 猀攀爀瘀攀 戀攀昀漀爀攀 礀漀甀 洀攀愀琀氀漀愀瘀攀猀 昀愀猀栀椀漀渀攀搀ഊIn sour cream crust, crowned with gold, ਀䈀甀爀渀椀猀栀攀搀 戀礀 昀椀爀攀Ⰰ 昀漀漀搀 漀昀 䘀椀渀氀愀渀搀⸀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊI received the following poem about the Finnish meatloaves from Master ਀䜀漀搀眀椀渀 䄀氀昀爀椀挀猀猀漀渀 眀栀椀氀攀 䤀 眀愀猀 椀渀 琀栀攀 瀀爀漀挀攀猀猀 漀昀 瀀爀攀瀀愀爀椀渀最 䘀椀渀渀椀猀栀ഊmeatloaves to feed 300. I laughed so hard I cried. ਀ഊSIXTEEN LOAVES ਀戀礀 䴀愀猀琀攀爀 䜀漀搀眀椀渀 䄀氀昀爀椀挀猀猀漀渀ഊSing to the tune of "SIXTEEN TONS" ਀ഊSome people say the SCA's nothin' but fun, ਀䈀甀琀 䜀甀渀渀漀爀愀✀猀 琀栀椀渀欀椀渀最Ⰰ ∀一漀眀 圀䠀䄀吀 栀愀瘀攀 䤀 䐀伀一䔀℀㼀℀∀ഊCandlemas wants her to cook up some food- ਀匀䤀堀吀䔀䔀一 洀攀愀琀 氀漀愀瘀攀猀Ⰰ 眀攀氀氀 琀栀愀琀 漀甀最栀琀 琀漀 搀漀℀ഊ ਀刀䔀䘀刀䄀䤀一㨀ഊShe's baking Sixteen Loaves, an what'll she get? ਀    䠀愀渀搀猀 愀氀氀 最爀攀愀猀礀Ⰰ 愀渀搀 愀 欀椀琀挀栀攀渀 琀栀愀琀✀猀 洀攀猀猀攀搀⸀ഊFeatocrat don't bug her or else she won't go... ਀        猀栀攀 漀眀攀猀 栀攀爀 猀漀甀氀 琀漀 琀栀攀 眀漀漀搀 戀甀爀渀椀渀最 猀琀漀瘀攀⸀ഊ ਀圀栀攀渀 猀栀攀 琀漀漀欀 甀瀀 琀栀攀 挀栀愀氀氀攀渀最攀Ⰰ 猀栀攀 琀栀漀甀最栀琀 琀栀爀攀攀 氀漀愀瘀攀猀 眀漀甀氀搀 戀攀 昀椀渀攀⸀ഊNow they expect her to change water to wine! ਀匀椀砀琀攀攀渀 䰀漀愀瘀攀猀Ⰰ 漀爀 圀愀琀攀爀 琀漀 圀椀渀攀㼀ഊIt makes no difference, cause they BOTH suck up time... ਀ഊ(refrain) ਀ഊShe awoke one morning, near Candlemas eve, ਀琀栀椀猀 琀愀猀欀 琀栀愀琀 琀栀攀礀 最愀瘀攀 栀攀爀 洀愀搀攀 栀攀爀 眀愀渀琀 琀漀 栀攀愀瘀攀⸀ഊMaking Sixteen Loaves is a lot to do- ਀䈀甀琀 琀栀攀礀✀爀攀 䘀䤀一一䤀匀䠀 洀攀愀琀 氀漀愀瘀攀猀ഊNow she's gotta make the dough too. ਀ഊ(refrain) ਀ഊOn Candlemas morning (never going to bed), ਀匀栀攀 瀀椀挀欀攀搀 甀瀀 琀栀攀 洀攀愀琀 氀漀愀瘀攀猀 ⠀愀氀琀栀漀甀最栀 昀攀攀氀椀渀最 ∀搀攀愀搀∀⤀ഊShe put them on the wagon and she drove away- ਀吀栀攀 䘀攀愀猀琀漀挀爀愀琀Ⰰ 眀椀猀攀氀礀Ⰰ 樀甀猀琀 猀琀愀礀攀搀 漀甀琀 漀昀 栀攀爀 眀愀礀⸀ഊ ਀⠀爀攀昀爀愀椀渀ⴀ 爀攀瘀椀猀攀搀⤀ഊShe brought 'em Sixteen Meat Loaves, ਀圀栀愀琀✀氀氀 猀栀攀 最攀琀㼀 倀爀漀戀愀戀氀礀 愀渀 椀渀瘀椀琀愀琀椀漀渀 琀漀 栀攀氀瀀 挀氀攀愀渀 甀瀀 琀栀攀 攀瘀攀渀琀⸀ഊ"Fellows don't you call me, because I've got to go- ਀䤀✀洀 甀猀椀渀最 洀礀 洀愀挀攀 琀漀 戀爀攀愀欀 甀瀀 琀栀愀琀 䐀䄀䴀一 猀琀漀瘀攀℀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊEnjoy, all! ਀ഊGunnora Hallakarva ਀䠀攀爀猀欀攀爀椀渀搀攀ഊ ਀ഊDate: Wed, 04 Mar 1998 07:07:18 -0700 ਀䘀爀漀洀㨀 氀愀搀礀洀愀爀椀 愀琀 最椀氀愀⸀渀攀琀 ⠀䴀愀爀礀 䠀礀猀漀渀最⤀ഊSubject: [Fwd: SC - Re: pasties] ਀ഊOn the question of 'Cornish' pasties, I sent this to Lady Lyddy Arundel an Gurnows, our resident Cornish expert and secretary of the Arizona Cornish Society. Here is the original posts: ਀ഊ> > At 2:37 PM -0600 3/1/98, Tim Allison wrote: ਀㸀 㸀 㸀夀漀甀 洀攀渀琀椀漀渀 洀愀欀椀渀最 瀀愀猀琀椀攀猀 眀椀琀栀 最爀漀甀渀搀 戀攀攀昀 椀渀猀琀攀愀搀 漀昀 洀甀猀栀爀漀漀洀⸀ 䤀渀 眀栀愀琀ഊ> > >way do these differ from the traditional Cornish pasty-which I certainly ਀㸀 㸀 㸀琀栀漀甀最栀琀 眀愀猀 瀀攀爀椀漀搀㼀ഊ> > >Caroline ਀㸀 㸀 㸀ഊ> > > Carol Mitchell ਀㸀 㸀ഊ> > 1. What are the defining characteristics of the "traditional Cornish ਀㸀 㸀 瀀愀猀琀礀㼀∀ 䤀昀 椀琀 椀猀 猀椀洀瀀氀礀 猀漀洀攀 昀椀氀氀椀渀最 挀漀渀琀愀椀渀攀搀 椀渀 猀漀洀攀 挀爀甀猀琀Ⰰ 琀栀愀琀 椀猀ഊ> > certainly period--but I think of it as more narrowly defined than that. If, for example, the definition includes potatoes in the filling, then it cannot be earlier than Columbus and is quite likely to be out of our period entirely. ਀㸀 㸀ഊ> > 2. What is your reason for thinking it is period? ਀㸀 㸀ഊ> > David/Cariadoc ਀㸀 㸀 栀琀琀瀀㨀⼀⼀眀眀眀⸀戀攀猀琀⸀挀漀洀⼀縀搀搀昀爀⼀ഊ> ********************************** ਀ഊand Lady Lyddy's reply: ਀ഊ> When did Columbus go out of period??? ਀㸀ഊ> I can give you the pasty receipes in period if they want them but they ਀㸀 愀爀攀渀✀琀 䌀漀爀渀椀猀栀 爀攀挀攀椀瀀攀猀⸀ഊ> ਀㸀 䴀漀爀攀 琀栀愀渀 礀漀甀 攀瘀攀爀 眀愀渀琀攀搀 琀漀 欀渀漀眀 愀戀漀甀琀 瀀愀猀琀椀攀猀㨀ഊ> ਀㸀 吀栀攀 ∀琀爀愀搀椀琀椀漀渀愀氀∀ 䌀漀爀渀椀猀栀 倀愀猀琀礀 漀昀 猀琀攀愀欀Ⰰ 猀甀椀琀Ⰰ 匀眀攀搀攀猀Ⰰ 漀渀椀漀渀 愀渀搀 瀀漀琀愀琀漀ഊ> is late period but that filling would only appear when such dream food ਀㸀 眀愀猀 愀瘀愀椀氀愀戀氀攀⸀ഊ> ਀㸀   吀栀攀 眀漀爀搀 瀀愀猀琀礀 椀猀 瀀攀爀椀漀搀 戀攀挀愀甀猀攀 椀琀 眀愀猀 愀 刀漀洀愀渀 椀渀瘀攀渀琀椀漀渀⸀  䤀 栀愀瘀攀ഊ> period receipes titled pasties. Pastry was called paste, something ਀㸀 眀爀愀瀀瀀攀搀 ⠀甀猀甀愀氀氀礀 愀 眀栀漀氀攀 戀椀爀搀⤀ 椀渀 瀀愀猀琀攀 眀愀猀 挀愀氀氀攀搀 愀 ∀瀀愀猀琀礀∀ ⸀ഊ> In 1300, pasties are mentioned in Chaucer's Canterbury Tales, The ਀㸀 䌀漀漀欀✀猀 吀愀氀攀⸀  ∀䄀氀氀 漀昀 瀀愀猀琀椀攀猀 戀攀 琀栀攀 眀愀氀氀猀 漀昀 昀氀攀猀栀Ⰰ 漀昀 昀椀猀栀Ⰰ 愀渀搀 爀椀挀栀ഊ> meat." And it appears the cook was a rogue who reheated his pasties and ਀㸀 瀀椀攀猀⸀  䈀甀琀 琀栀漀甀最栀 琀栀椀猀 瀀爀漀瘀攀猀 琀栀攀 琀攀爀洀 琀漀 戀攀 椀渀 甀猀攀Ⰰ 琀栀攀爀攀 椀猀 渀漀琀栀椀渀最 椀渀ഊ> the wording to indicate that these were of the Cornish variety. ਀㸀ഊ> In July 1537, one John Hussee sent to Queen Jane Seymour "three pasties ਀㸀 漀昀 琀栀攀 爀攀搀 搀攀攀爀Ⰰ 挀愀甀猀攀搀 琀漀 戀攀 戀愀欀攀搀 眀椀琀栀漀甀琀 氀愀爀搀⸀  ∀䤀 琀爀甀猀琀 琀栀椀猀 瀀愀猀琀礀ഊ> reached (thee) in better condition than a pie of partridge sent ਀㸀 戀攀昀漀爀攀⸀∀  䠀椀猀琀漀爀礀 愀猀猀甀爀攀猀 甀猀 琀栀愀琀 琀栀攀 瀀愀猀琀礀 搀椀搀 栀攀爀 渀漀 最爀攀愀琀 栀愀爀洀 攀瘀攀渀ഊ> though, according to a researcher, she was in France at the time. One ਀㸀 挀漀甀氀搀 洀漀爀攀 攀愀猀椀氀礀 挀漀渀挀氀甀搀攀 琀栀愀琀 椀琀 眀愀猀 愀 瀀愀猀琀礀 琀栀愀琀 眀愀猀 猀攀渀琀Ⰰ 昀漀爀 渀漀ഊ> other dish was so notoriously famous for its durability. ਀㸀ഊ> If the idea of wrapping things in pastry came with the Romans, then it ਀㸀 椀猀 洀漀猀琀 氀椀欀攀氀礀 琀栀愀琀 琀栀愀琀 椀猀 眀栀攀渀 琀栀攀 䌀漀爀渀椀猀栀 戀攀最愀渀 琀栀攀 栀愀戀椀琀 戀攀挀愀甀猀攀ഊ> people looked for ways of adding grain to their sad diets. In the case ਀㸀 漀昀 䌀漀爀渀眀愀氀氀Ⰰ 琀栀椀猀 瀀愀猀琀爀礀 眀愀猀 甀猀甀愀氀氀礀 戀愀爀氀攀礀 瀀愀猀琀爀礀 愀渀搀 昀椀氀氀攀搀 眀椀琀栀ഊ> pilchards, eel, other fish and whatever else presented itself and not ਀㸀 洀甀挀栀 漀昀 琀栀愀琀⸀ഊ> > ਀㸀 吀栀攀 䌀漀爀渀椀猀栀 倀愀猀琀礀 漀昀 栀椀猀琀漀爀礀 椀猀 洀漀爀攀 漀昀 愀 瀀愀爀琀椀挀甀氀愀爀 搀攀猀椀最渀 琀栀愀渀 漀昀ഊ> content. Barley pastry rolled out round, filled with whatever was at ਀㸀 栀愀渀搀Ⰰ 昀漀氀搀攀搀 椀渀 栀愀氀昀 愀渀搀 猀攀愀氀攀搀 眀椀琀栀 愀 昀愀渀挀礀 琀栀椀挀欀 爀漀氀氀 琀栀愀琀 眀攀渀琀 琀栀攀ഊ> length of it. ਀㸀   吀栀攀 搀漀甀最栀 眀愀猀 猀漀 栀愀爀搀Ⰰ 椀琀 眀愀猀 瀀爀愀挀琀椀挀愀氀氀礀 椀渀攀搀椀戀氀攀⸀ 吀栀攀 洀攀渀 挀愀爀爀椀攀搀ഊ> them in their shirts! Jokes were made of how many fathomes they could be ਀㸀 搀爀漀瀀瀀攀搀 椀渀 琀栀攀 洀椀渀攀 戀攀昀漀爀攀 戀爀攀愀欀椀渀最⸀ 䈀甀琀 昀甀渀挀琀椀漀渀 眀愀猀 琀栀攀 欀攀礀 栀攀爀攀⸀ 吀栀攀礀ഊ> were portable lunch boxes for the miners and the farmers. ਀㸀ഊ> Mining has been going on in Cornwall since before the Celts in 1000 BC. ਀㸀 吀栀攀 琀椀渀 漀爀攀  戀攀椀渀最 洀椀渀攀搀 挀漀渀琀愀椀渀攀搀 愀爀猀攀渀椀挀Ⰰ 琀栀攀 爀漀氀氀 瀀爀漀瘀椀搀攀猀 愀 栀愀渀搀氀攀ഊ> which was then thrown away to the mine rats. If they began taking ਀㸀 瀀愀猀琀椀攀猀 漀昀 琀栀愀琀 搀攀猀椀最渀 椀渀琀漀 琀栀攀 洀椀渀攀猀 眀栀攀渀 琀栀攀礀 眀攀渀琀 甀渀搀攀爀最爀漀甀渀搀 椀渀ഊ> 1500, then its not too big a step to presume that they weren't invented ਀㸀 漀瘀攀爀 渀椀最栀琀⸀ഊ> ਀㸀 䰀愀搀礀 䰀礀搀搀礀 䄀爀甀渀搀攀氀 愀渀 䜀甀爀渀漀眀猀ഊ> Arizona Cornish ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 　㔀 䴀愀爀 ㄀㤀㤀㠀 ㈀㈀㨀　㐀㨀㌀㈀ ⴀ　㜀　　ഊFrom: ladymari at gila.net (Mary Hysong) ਀匀甀戀樀攀挀琀㨀 嬀䘀眀搀㨀 匀䌀 ⴀ 刀攀㨀 瀀愀猀琀椀攀猀崀ഊ ਀䄀 刀攀瀀氀礀 昀爀漀洀 䰀愀搀礀 䰀礀搀搀礀 愀戀漀甀琀 琀栀攀 瀀愀猀琀椀攀猀⸀ഊ ਀䴀愀椀爀椀ഊ-------- ਀䐀愀琀攀㨀 吀栀甀Ⰰ 　㔀 䴀愀爀 ㄀㤀㤀㠀 　㄀㨀㈀㌀㨀㔀㜀 ⴀ　㠀　　ഊFrom: yolyddy at GILA.NET (Linda Carnahan) ਀伀爀最愀渀椀稀愀琀椀漀渀㨀 䤀渀渀漀瘀愀琀椀瘀攀 匀礀猀琀攀洀 䐀攀猀椀最渀ഊTo: Mary Hysong ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀䘀眀搀㨀 嬀䘀眀搀㨀 匀䌀 ⴀ 刀攀㨀 瀀愀猀琀椀攀猀崀崀ഊ ਀伀戀瘀椀漀甀猀氀礀 䤀✀洀 渀漀琀 最攀琀琀椀渀最 洀礀 瀀漀椀渀琀 愀挀爀漀猀猀Ⰰ 氀攀琀 洀攀 琀爀礀 愀最愀椀渀⸀ഊ ਀吀栀攀 瀀愀猀琀礀 琀栀愀琀 眀攀 瀀爀攀昀攀爀 琀漀搀愀礀 愀渀搀 眀栀椀挀栀 琀栀攀 䌀漀爀渀椀猀栀 栀愀瘀攀 搀攀挀椀搀攀搀 椀猀ഊtheir very own, is nothing like what would be found in period in ਀䌀漀爀渀眀愀氀氀⸀  䈀甀琀 椀琀 眀漀甀氀搀 爀攀猀攀洀戀氀攀 椀琀 椀渀 氀漀漀欀猀⸀ 䬀椀渀搀 漀昀 氀椀欀攀 愀 琀甀渀椀挀 洀愀搀攀ഊout of 50/50 cotton with rayon trim. And it would taste much better. ਀  吀栀攀 爀攀昀攀爀攀渀挀攀猀 琀漀 瀀攀爀椀漀搀 瀀愀猀琀椀攀猀 琀栀愀琀 䤀 栀愀瘀攀 愀爀攀 琀栀攀 猀愀洀攀 愀猀 琀栀漀猀攀ഊthat have been eaten in Cornwall for centuries. ਀   伀昀 琀栀攀 爀攀挀攀椀瀀攀猀 琀栀愀琀 䤀 栀愀瘀攀Ⰰ 琀栀攀礀 挀愀渀 戀攀 昀爀椀攀搀Ⰰ 戀愀欀攀搀 漀爀 戀漀椀氀攀搀⸀ 䈀甀琀ഊthey are all shaped the same as the pasty we know in Cornwall. The ਀䌀漀爀渀椀猀栀 挀漀漀欀攀搀 漀渀 琀栀攀 猀愀洀攀 椀爀漀渀 瀀氀愀琀攀 眀椀琀栀 琀栀攀 搀漀洀攀搀 氀椀搀 琀栀愀琀 琀栀攀 䤀爀椀猀栀ഊused as late as the 17th century so we know they baked them. The ਀昀椀氀氀椀渀最 椀猀 眀栀愀琀攀瘀攀爀 眀愀猀 愀瘀愀椀氀愀戀氀攀⸀ 倀爀漀戀愀戀氀礀 攀攀氀 漀爀 瀀椀氀挀栀愀爀搀猀⸀  䈀愀爀氀攀礀ഊflour would be common. Sometimes they ate grass but for our purposes, ਀礀漀甀 挀漀甀氀搀 甀猀攀 樀甀猀琀 愀戀漀甀琀 愀渀礀琀栀椀渀最 戀攀挀愀甀猀攀 琀栀攀 瀀漀爀琀猀 漀昀 䌀漀爀渀眀愀氀氀 戀爀漀甀最栀琀ഊin all sorts of goods from everywhere. And especially during the Roman ਀漀挀挀甀瀀愀琀椀漀渀Ⰰ 眀栀攀渀 琀栀攀礀 眀攀爀攀 瀀愀礀攀搀 最漀漀搀 刀漀洀愀渀 挀漀椀渀猀 昀漀爀 琀栀攀椀爀 琀椀渀Ⰰ 琀栀攀礀ഊcould afford just about anything. Or, if you took into account the ਀䌀漀爀渀椀猀栀 圀爀攀挀欀攀爀猀Ⰰ 礀漀甀 挀漀甀氀搀 猀愀礀Ⰰ ∀圀栀愀琀攀瘀攀爀 眀愀猀栀攀搀 愀猀栀漀爀攀⸀∀ 㨀⤀ഊ ਀䈀甀琀 礀漀甀 眀漀渀✀琀 昀椀渀搀 愀 猀瀀攀挀椀昀椀挀 爀攀昀攀爀攀渀挀攀 琀漀 愀 䌀漀爀渀椀猀栀洀愀渀 攀愀琀椀渀最 愀 瀀愀猀琀礀ഊin period. Few written accounts survive. I don't remember specifically ਀戀甀琀 䤀✀氀氀 氀漀漀欀 琀栀爀漀甀最栀 䌀愀爀攀眀✀猀 匀甀爀瘀攀礀 愀最愀椀渀Ⰰ 椀昀 䤀 昀椀渀搀 猀漀洀攀琀栀椀渀最Ⰰ 䤀✀氀氀ഊsend it. That was sent in 1602 so was compiled in the late 1598, 99 I ਀戀攀氀椀攀瘀攀⸀ഊ ਀䰀漀漀欀 愀琀 琀栀攀猀攀 戀漀漀欀猀⸀⸀⸀ 倀氀攀礀渀 䐀攀氀椀琀 琀栀攀 匀攀挀漀渀搀 䔀搀椀琀椀漀渀 愀渀搀 吀栀攀 䴀攀搀椀攀瘀愀氀ഊCookBook by Maggie Black. ਀ഊAlso, Chaucer's The Cook's Tale. ਀ഊLyddy ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 㘀 䴀愀爀 ㄀㤀㤀㠀 ㄀㌀㨀　㠀㨀㄀㐀 ⴀ　㘀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀䘀眀搀㨀 匀䌀 ⴀ 刀攀㨀 瀀愀猀琀椀攀猀崀ഊ ਀㸀 㸀䄀 刀攀瀀氀礀 昀爀漀洀 䰀愀搀礀 䰀礀搀搀礀 愀戀漀甀琀 琀栀攀 瀀愀猀琀椀攀猀⸀ഊ> ਀        㰀搀攀氀攀琀攀搀㸀ഊ> > Of the receipes that I have, they can be fried, baked or boiled. But ਀㸀 㸀琀栀攀礀 愀爀攀 愀氀氀 猀栀愀瀀攀搀 琀栀攀 猀愀洀攀 愀猀 琀栀攀 瀀愀猀琀礀 眀攀 欀渀漀眀 椀渀 䌀漀爀渀眀愀氀氀⸀ 吀栀攀ഊ> >Cornish cooked on the same iron plate with the domed lid that the Irish ਀㸀 㸀甀猀攀搀 愀猀 氀愀琀攀 愀猀 琀栀攀 ㄀㜀琀栀 挀攀渀琀甀爀礀 猀漀 眀攀 欀渀漀眀 琀栀攀礀 戀愀欀攀搀 琀栀攀洀⸀ഊ> ਀㸀 䤀渀琀攀爀攀猀琀椀渀最⸀  䠀漀眀 攀愀爀氀礀 搀漀 眀攀 欀渀漀眀 琀栀攀 䌀漀爀渀椀猀栀Ⰰ 漀爀 漀琀栀攀爀 瀀攀漀瀀氀攀 昀漀爀 琀栀愀琀ഊ> matter, cooked on an iron plate with a domed lid and how do we know it? ਀ഊThe oven in question appears to be a derivative of the cloche oven. The ਀挀氀漀挀栀攀 漀瘀攀渀 挀漀渀猀椀猀琀猀 漀昀 愀 挀氀愀礀 戀愀欀攀 猀琀漀渀攀 挀漀瘀攀爀攀搀 眀椀琀栀 愀 挀氀愀礀 戀漀眀氀Ⰰ 甀猀甀愀氀氀礀ഊwith a handle on the base of the bowl. An Athenian example can be seen in ਀琀栀攀 椀氀氀甀猀琀爀愀琀椀漀渀猀 漀昀 䔀氀椀稀愀戀攀琀栀 䐀愀瘀椀搀✀猀 䔀渀最氀椀猀栀 䈀爀攀愀搀 愀渀搀 夀攀愀猀琀 䌀漀漀欀攀爀礀⸀ഊ ਀䤀琀 洀愀礀 戀攀 琀栀愀琀 琀栀攀 漀瘀攀渀 搀攀猀椀最渀 眀愀猀 椀渀琀爀漀搀甀挀攀搀 琀漀 琀栀攀 䈀爀椀琀椀猀栀 䤀猀氀攀猀 琀栀爀漀甀最栀ഊthe ancient tin trade and was later reproduced in more durable iron, but ਀琀栀愀琀 椀猀 瀀甀爀攀氀礀 猀瀀攀挀甀氀愀琀椀漀渀⸀ഊ ਀㸀 㸀䰀漀漀欀 愀琀 琀栀攀猀攀 戀漀漀欀猀⸀⸀⸀ 倀氀攀礀渀 䐀攀氀椀琀 琀栀攀 匀攀挀漀渀搀 䔀搀椀琀椀漀渀 愀渀搀 吀栀攀 䴀攀搀椀攀瘀愀氀ഊ> >CookBook by Maggie Black. ਀㸀ഊ> My _Pleyn Delit_ says it is revised but does not seem to say second ਀㸀 攀搀椀琀椀漀渀㬀 琀栀攀 漀渀攀 瀀愀猀琀礀 椀琀 栀愀猀 椀猀 愀 眀栀漀氀攀 挀栀椀挀欀攀渀 挀漀瘀攀爀攀搀 眀椀琀栀 搀漀甀最栀Ⰰ 栀攀渀挀攀ഊ> not at all similar to a Cornish pasty. I don't think I have Maggie Black. ਀㸀ഊ ਀ഊ> David/Cariadoc ਀ഊI've got Black. If I remember correctly, she is dealing with the larger ਀挀漀昀昀椀渀猀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Fri, 13 Mar 1998 02:08:39 EST ਀䘀爀漀洀㨀 欀漀爀爀椀渀⸀搀愀愀爀搀愀椀渀 愀琀 樀甀渀漀⸀挀漀洀 ⠀䬀漀爀爀椀渀 匀 䐀愀䄀爀搀愀椀渀⤀ഊSubject: SC - Recipes x3 ਀ഊM'Lords and M'Ladys, ਀        䤀 琀栀漀甀最栀琀 瀀攀漀瀀氀攀 洀椀最栀琀 攀渀樀漀礀 琀栀攀猀攀⸀ഊ ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊ Pork Pie ਀        䘀爀漀洀 ∀吀漀 琀栀攀 䬀椀渀最✀猀 吀愀猀琀攀∀ 戀礀 䰀漀爀渀愀 匀愀猀猀㬀 倀爀椀渀琀攀搀 椀渀 吀栀攀ഊOregonian Newspaper Food Day Mar 10, 1998. ਀        䰀攀最攀渀搀 栀愀猀 椀琀 琀栀愀琀 愀 昀愀氀猀攀 挀爀甀猀琀 眀愀猀 戀愀欀攀搀 漀渀 琀漀瀀 漀昀 愀渀 攀洀瀀琀礀 瀀椀攀ഊshell. Just before it was served, live birds were placed under the pastry ਀氀椀搀Ⰰ 伀甀爀 ∀猀洀愀氀攀 戀爀椀搀搀攀∀ 眀椀氀氀 栀愀瘀攀 愀 搀椀昀昀攀爀攀渀琀 昀愀琀攀㨀 椀琀 眀椀氀氀 戀攀 挀漀漀欀攀搀 愀渀搀ഊeaten. ਀        ㄀ ㄀　ⴀ椀渀挀栀 甀渀挀漀漀欀攀搀 瀀椀攀 猀栀攀氀氀ഊ 1 Cornish hen, quail or squab, cut into about 8 pieces ਀        ㄀⼀㈀ 挀甀瀀 愀氀氀ⴀ瀀甀爀瀀漀猀攀 昀氀漀甀爀Ⰰ 猀攀愀猀漀渀攀搀 眀椀琀栀 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀ഊ 2 tb vegetable oil ਀        ㄀ 氀戀 氀攀愀渀 最爀漀甀渀搀 瀀漀爀欀ഊ 2 eggs ਀        ㄀⼀㐀 挀甀瀀 爀愀椀猀椀渀猀ഊ 10 dried prunes, pitted and minced ਀        ㄀ 琀猀 昀椀爀洀氀礀 瀀愀挀欀攀搀 氀椀最栀琀 戀爀漀眀渀 猀甀最愀爀ഊ 1/2 ts ground ginger ਀        ㌀⼀㐀 琀猀 猀愀氀琀ഊ Scant 1/2 ts saffron ਀        ㄀⼀㈀ 琀猀 最爀漀甀渀搀 愀渀椀猀ഊ 1 ts ground fennel seeds ਀        ㄀⼀㈀ 琀猀 最爀漀甀渀搀 挀氀漀瘀攀猀ഊ Bake pie pastry at 425 deg for 10 minutes. Let cool. Dredge ਀瀀椀攀挀攀猀 漀昀 昀漀眀氀 椀渀 猀攀愀猀漀渀攀搀 昀氀漀甀爀 愀渀搀 戀爀漀眀渀 椀渀 漀椀氀 甀渀琀椀氀 最漀氀搀攀渀⸀ 䌀漀洀戀椀渀攀ഊpork, eggs, rasins, prunes, brown sugar, ginger salt, saffron, anise, ਀昀攀渀渀攀氀 愀渀搀 挀氀漀瘀攀猀⸀ 匀瀀爀攀愀搀 愀戀漀甀琀 愀 琀栀椀爀搀 漀昀 琀栀攀 洀椀砀琀甀爀攀 漀渀 琀栀攀 瀀椀攀 瀀愀猀琀爀礀⸀ഊThen ਀搀椀猀琀爀椀戀甀琀攀 琀栀攀 瀀攀挀椀攀猀 漀昀 昀漀眀氀 攀瘀攀渀氀礀 漀渀 琀漀瀀 漀昀 椀琀⸀ 唀猀攀 琀栀攀 爀攀洀愀椀渀椀渀最 瀀漀爀欀ഊmixture to cover the fowl. Bake at 375 deg for 35 minutes or until pork ਀椀猀 戀爀漀眀渀 琀栀爀漀甀最栀漀甀琀 愀渀搀 洀攀愀琀 琀栀攀爀洀漀洀攀琀攀爀 猀琀甀挀欀 椀渀 洀椀搀搀氀攀 漀昀 瀀椀攀 爀攀最椀猀琀攀爀猀ഊ160 degees ਀ⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀⴀഊKorrin S. DaArdain ਀䐀漀搀最椀渀最 琀爀攀攀猀 椀渀 琀栀攀 䬀椀渀最搀漀洀 漀昀 䄀渀 吀椀爀⸀ഊKorrin.DaArdain at Juno.com ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㘀 䴀愀爀 ㄀㤀㤀㠀 ㄀㈀㨀　㔀㨀㈀㌀ ⴀ　㠀　　ഊFrom: david friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀挀椀瀀攀猀 砀㌀ഊ ਀吀愀爀琀攀攀Ⰰ 䘀漀爀洀 漀昀 䌀甀爀礀攀 ㄀㜀㈀ഊ ਀吀愀欀攀 瀀漀爀欀 礀猀漀搀攀㬀 栀攀眀攀 椀琀 愀渀搀 戀爀愀礀 椀琀⸀ 䐀漀 琀栀攀爀琀漀 愀礀爀攀渀Ⰰ 爀愀椀猀漀甀渀猀 挀漀爀愀甀渀猀Ⰰഊsugur and powdour of gynger, powdour douce, and small briddes theramong, ਀愀渀搀 眀栀椀琀攀 最爀攀挀攀⸀ 吀愀欀攀 瀀爀甀渀攀猀Ⰰ 猀愀昀爀漀甀渀Ⰰ 愀渀搀 猀愀氀琀㬀 愀渀搀 洀愀欀攀 愀 挀爀甀猀琀 椀渀 愀ഊtrap, and do the fars therin; and bake it wel and serue it forth. ਀ഊ(I've changed the thorns to th and the & to and). ਀ⴀ ⴀⴀⴀഊRedacted version from The King's Taste (as posted here--I haven't checked ਀琀栀攀 漀爀椀最椀渀愀氀⤀ഊ ਀㸀       ㄀ ㄀　ⴀ椀渀挀栀 甀渀挀漀漀欀攀搀 瀀椀攀 猀栀攀氀氀ഊ> 1 Cornish hen, quail or squab, cut into about 8 pieces ਀㸀       ㄀⼀㈀ 挀甀瀀 愀氀氀ⴀ瀀甀爀瀀漀猀攀 昀氀漀甀爀Ⰰ 猀攀愀猀漀渀攀搀 眀椀琀栀 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀ഊ> 2 tb vegetable oil ਀㸀       ㄀ 氀戀 氀攀愀渀 最爀漀甀渀搀 瀀漀爀欀ഊ> 2 eggs ਀㸀       ㄀⼀㐀 挀甀瀀 爀愀椀猀椀渀猀ഊ> 10 dried prunes, pitted and minced ਀㸀       ㄀ 琀猀 昀椀爀洀氀礀 瀀愀挀欀攀搀 氀椀最栀琀 戀爀漀眀渀 猀甀最愀爀ഊ> 1/2 ts ground ginger ਀㸀       ㌀⼀㐀 琀猀 猀愀氀琀ഊ> Scant 1/2 ts saffron ਀㸀       ㄀⼀㈀ 琀猀 最爀漀甀渀搀 愀渀椀猀ഊ> 1 ts ground fennel seeds ਀㸀       ㄀⼀㈀ 琀猀 最爀漀甀渀搀 挀氀漀瘀攀猀ഊ> Bake pie pastry at 425 deg for 10 minutes. Let cool. Dredge ਀㸀瀀椀攀挀攀猀 漀昀 昀漀眀氀 椀渀 猀攀愀猀漀渀攀搀 昀氀漀甀爀 愀渀搀 戀爀漀眀渀 椀渀 漀椀氀 甀渀琀椀氀 最漀氀搀攀渀⸀ 䌀漀洀戀椀渀攀ഊ>pork, eggs, rasins, prunes, brown sugar, ginger salt, saffron, anise, ਀㸀昀攀渀渀攀氀 愀渀搀 挀氀漀瘀攀猀⸀ 匀瀀爀攀愀搀 愀戀漀甀琀 愀 琀栀椀爀搀 漀昀 琀栀攀 洀椀砀琀甀爀攀 漀渀 琀栀攀 瀀椀攀 瀀愀猀琀爀礀⸀ഊ>Then distribute the pieces of fowl evenly on top of it. Use the remaining pork ਀㸀洀椀砀琀甀爀攀 琀漀 挀漀瘀攀爀 琀栀攀 昀漀眀氀⸀ 䈀愀欀攀 愀琀 ㌀㜀㔀 搀攀最 昀漀爀 ㌀㔀 洀椀渀甀琀攀猀 漀爀 甀渀琀椀氀 瀀漀爀欀ഊ>is brown throughout and meat thermometer stuck in middle of pie registers ਀㸀㄀㘀　 搀攀最攀攀猀ഊ- -- ਀䐀椀昀昀攀爀攀渀挀攀猀㨀ഊ ਀㄀⸀ 吀栀攀 瀀漀爀欀 栀愀猀 渀漀琀 戀攀攀渀 戀漀椀氀攀搀 椀渀 愀搀瘀愀渀挀攀 愀猀 椀渀 琀栀攀 漀爀椀最椀渀愀氀⸀ഊ2. The currants have been converted into raisins ਀㌀⸀ 吀栀攀 戀椀爀搀猀 栀愀瘀攀 戀攀攀渀 昀氀漀甀爀攀搀 愀渀搀 戀爀漀眀渀攀搀Ⰰ 眀栀攀爀攀 椀渀 琀栀攀 漀爀椀最椀渀愀氀 琀栀攀礀 眀攀爀攀ഊsimply put in raw. ਀㐀⸀ 吀栀攀 愀甀琀栀漀爀 琀栀攀渀 漀洀椀琀猀 琀栀攀 ∀眀栀椀琀攀 最爀攀愀猀攀∀ 琀栀愀琀 椀猀 愀渀 椀渀最爀攀搀椀攀渀琀猀 椀渀 琀栀攀ഊmixture for the original--although one could argue that point 3 above makes ਀甀瀀 昀漀爀 琀栀愀琀⸀ഊ ਀䄀氀猀漀Ⰰ 琀栀攀 愀甀琀栀漀爀 愀瀀瀀愀爀攀渀琀氀礀 戀攀氀椀攀瘀攀猀 琀栀愀琀 ∀瀀漀眀搀漀甀爀 搀漀甀挀攀∀ 挀漀渀琀愀椀渀猀 愀渀椀猀Ⰰഊfennel, and cloves, but not cinnamon, which I think unlikely. ਀ഊA nice illustration of why one should never trust a secondary source unless ਀琀栀攀 瀀爀椀洀愀爀礀 椀猀 椀渀挀氀甀搀攀搀 猀漀 琀栀愀琀 礀漀甀 挀愀渀 挀栀攀挀欀 琀栀攀 漀渀攀 愀最愀椀渀猀琀 琀栀攀 漀琀栀攀爀⸀ഊ ਀䐀愀瘀椀搀⼀䌀愀爀椀愀搀漀挀ഊhttp://www.best.com/~ddfr/ ਀ഊ ਀䘀爀漀洀㨀 琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀 ⠀倀栀椀氀 吀爀漀礀⤀ഊNewsgroups: rec.org.sca ਀匀甀戀樀攀挀琀㨀 刀攀㨀 焀甀攀猀琀椀漀渀㨀 瀀愀爀洀攀猀愀渀 琀愀爀琀ഊDate: Mon, 25 May 1998 11:07:51 -0500 ਀ഊmmy at innocent.com wrote: ਀㸀 䄀渀礀戀漀搀礀 栀愀瘀攀 愀渀礀 椀搀攀愀猀 眀栀愀琀 琀栀椀猀 瀀愀爀洀攀猀愀渀 琀愀爀琀 洀椀最栀琀 栀愀瘀攀 戀攀攀渀 氀椀欀攀㬀ഊ> sweet, savoury, made exclusively from parmesan or merely using it as ਀㸀 琀栀攀 洀漀猀琀 渀漀琀愀戀氀攀 椀渀最爀攀搀椀攀渀琀㼀ഊ ਀䄀挀琀甀愀氀氀礀Ⰰ 渀攀椀琀栀攀爀⸀ ഊ ਀㸀 䤀 眀漀甀氀搀 愀瀀瀀爀攀挀椀愀琀攀 愀渀礀 挀漀洀洀攀渀琀猀⸀ഊ> /muireann ਀ഊParmesan Tarts are so called because they are _said_ to have originated in ਀倀愀爀洀愀Ⰰ 䤀琀愀氀礀 ⠀栀攀礀Ⰰ 琀栀攀 挀栀攀攀猀攀 愀瀀瀀愀爀攀渀琀氀礀 搀椀搀渀✀琀 漀爀椀最椀渀愀琀攀 琀栀攀爀攀Ⰰ 攀椀琀栀攀爀℀⤀⸀ഊThey really are similar to a number of other contemprary pie recipes under ਀漀琀栀攀爀 渀愀洀攀猀Ⰰ 瀀愀爀琀椀挀甀氀愀爀氀礀 琀栀攀 漀渀攀猀 眀栀椀挀栀 愀爀攀 洀愀搀攀 琀漀 氀漀漀欀 氀椀欀攀 挀愀猀琀氀攀ഊtowers, with pastry crenellations, banners made from wooden skewers, etc. ਀吀礀瀀椀挀愀氀 昀椀氀氀椀渀最猀 眀漀甀氀搀 椀渀挀氀甀搀攀 猀氀椀挀攀猀 漀爀 挀栀甀渀欀猀 漀昀 戀漀椀氀攀搀 漀爀 猀攀洀椀ⴀ爀漀愀猀琀攀搀ഊpork or mutton, garnished with poultry quarters (remember such pies were ਀昀愀椀爀氀礀 氀愀爀最攀 愀渀搀 琀愀氀氀⤀Ⰰ 猀瀀爀椀渀欀氀攀搀 眀椀琀栀 瀀漀眀搀攀爀攀搀 猀瀀椀挀攀猀Ⰰ 琀漀瀀瀀攀搀 眀椀琀栀 戀攀愀琀攀渀ഊegg, and they may or may not have required a top crust. Finely chopped ਀瀀椀渀攀 渀甀琀猀 愀渀搀 挀甀爀爀愀渀琀猀 眀漀甀氀搀 戀攀 漀瀀琀椀漀渀愀氀 椀渀 琀栀攀 昀椀氀氀椀渀最⸀ 刀攀挀椀瀀攀猀 昀漀爀 瀀椀攀猀ഊlike this appear in Le Viandier de Taillevent [recipe #197?] and in, I ਀琀栀椀渀欀Ⰰ 䰀攀 䴀攀渀愀最椀攀爀 搀攀 倀愀爀椀猀⸀ 夀漀甀 挀愀渀 愀氀猀漀 昀椀渀搀 猀椀洀椀氀愀爀 瀀椀攀 爀攀挀椀瀀攀猀Ⰰ 渀漀琀ഊspecifically identified as Parmerienne, all over the usual English/French ਀㄀㐀琀栀ⴀ㄀㔀琀栀ⴀ挀攀渀琀甀爀礀 猀漀甀爀挀攀猀⸀  ഊ ਀䄀 瘀攀爀猀椀漀渀 洀愀搀攀 昀漀爀 昀椀猀栀ⴀ搀愀礀猀 ⠀洀愀搀攀 昀爀漀洀 昀椀猀栀Ⰰ 渀愀琀甀爀愀氀氀礀 攀渀漀甀最栀⤀ 椀猀 昀漀甀渀搀ഊin Chiquart's Du Fait de Cuisine, and the length and detail of Chiquart's ਀爀攀挀椀瀀攀  猀甀最最攀猀琀猀 琀栀攀 搀椀猀栀 眀愀猀 漀渀攀 漀昀 琀栀攀 洀愀椀渀 猀栀漀眀瀀椀攀挀攀猀 昀漀爀 栀椀猀 昀攀愀猀琀⸀ഊBTW, as I recall he specifically states that cheese _should not_ be added ਀琀漀 琀栀攀 昀椀氀氀椀渀最 ⠀愀 昀愀椀爀氀礀 挀漀洀洀漀渀 琀愀戀漀漀 攀瘀攀渀 琀漀搀愀礀Ⰰ 眀栀攀爀攀 昀椀猀栀 搀椀猀栀攀猀 愀爀攀ഊconcerned); that suggests some people did include it, although I'm not ਀愀眀愀爀攀 漀昀 愀渀礀 猀甀爀瘀椀瘀椀渀最 爀攀挀椀瀀攀 挀愀氀氀椀渀最 昀漀爀 椀琀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Thu, 11 Jun 1998 01:17:04 -0500 ਀䘀爀漀洀㨀 愀氀氀椀氀礀渀 愀琀 樀甀渀漀⸀挀漀洀 ⠀䰀夀一 䴀 倀䄀刀䬀䤀一匀伀一⤀ഊSubject: Re: SC - A cook in need!! ਀ഊIn Hieatt, Constance B. _An Ordinance of Pottage_, Prospect Books, ਀䰀漀渀搀漀渀Ⰰ ㄀㤀㠀㠀Ⰰ 䤀匀䈀一 　 㤀　㜀㌀㈀㔀 ㌀㠀 㘀Ⰰ 瀀⸀ ㈀　㜀Ⰰ ⌀㄀㌀㜀 椀猀 䈀愀欀礀渀 洀攀琀攀 漀瀀礀渀⸀  吀栀椀猀ഊtype of 'baked meat' differs from a 'crustad', and from a modern quiche, ਀椀渀 琀栀愀琀 椀琀 搀漀攀猀 渀漀琀 挀漀渀琀愀椀渀 攀最猀 漀爀 愀渀礀 漀琀栀攀爀 爀攀愀氀 琀栀椀挀欀攀渀攀爀⸀  䤀琀 椀猀 琀栀甀猀ഊapt to be a bit runny, and is best served in individual tart shells, ਀攀椀琀栀攀爀 栀漀琀 漀爀 挀漀氀搀⸀ 䤀琀 眀椀氀氀 栀愀瘀攀 愀 昀椀爀洀攀爀 昀椀氀氀椀渀最 椀昀 挀漀氀搀Ⰰ 戀甀琀 椀猀 瘀攀爀礀ഊtast hot. ਀ഊKidney Tart ਀㐀ⴀ㘀 椀渀搀椀瘀椀搀甀愀氀 瀀愀猀琀爀礀 琀愀爀琀 猀栀攀氀氀猀               ㄀⼀㈀ 琀猀瀀⸀ 猀甀最愀爀ഊ1 veal kidney 1/2 t. salt ਀㌀⼀㐀 氀戀⸀ 戀漀渀攀氀攀猀猀 瘀攀愀氀 猀琀攀眀 洀攀愀琀         瀀椀渀挀栀 漀昀 最爀漀甀渀搀 挀氀漀瘀攀猀ഊ3/4 C. whipping cream pinch of saffron ਀ഊBoil the veal in lightly salted water for about 10 minutes. Separate, ਀愀渀搀 爀攀猀攀爀瘀攀 愀 氀椀琀琀氀攀 漀昀Ⰰ 琀栀攀 欀椀搀渀攀礀 猀甀攀琀⸀  䌀栀漀瀀 琀栀攀 欀椀搀渀攀礀 昀椀渀攀氀礀 愀渀搀ഊboil for 5 minutes. Cool the meat enough to handle, then dice it ਀⠀㄀⼀㐀∀ⴀ㄀⼀㈀∀ 挀甀戀攀猀⤀⸀  䴀椀砀 椀琀 椀渀 愀 戀漀眀氀 眀椀琀栀 琀栀攀 爀攀猀攀爀瘀攀搀 搀椀挀攀搀 猀甀攀琀Ⰰ 挀爀攀愀洀ഊand seasonings.. Pour the mixture into the tart shells and bake for about ਀㐀　 洀椀渀甀琀攀猀Ⰰ 甀渀琀椀氀 渀椀挀攀氀礀 戀爀漀眀渀 愀渀搀 渀漀琀 琀漀漀 爀甀渀渀礀 椀渀 愀 ㌀㜀㔀⨀ 漀瘀攀渀⸀ഊ ਀吀栀椀猀 眀漀甀氀搀 戀攀 愀 昀漀爀攀ⴀ爀甀渀渀攀爀 漀昀 琀栀攀 琀爀愀搀椀琀椀漀渀愀氀 䔀渀最氀椀猀栀 瀀椀攀Ⰰ 愀氀琀栀漀甀最栀 椀琀ഊhas no mushrooms, and does not appear to have a top crust. What it does ਀栀愀瘀攀 椀猀 戀漀琀栀 琀栀攀 洀攀愀琀 愀渀搀 琀栀攀 欀椀搀渀攀礀⸀  䴀漀搀攀爀渀 漀渀攀猀 琀栀椀挀欀攀渀 琀栀攀 樀甀椀挀攀猀ഊwith flour for gravy, according to a delicious one I had at a pub near ਀琀栀攀 嘀☀䄀⸀ഊ ਀䄀氀氀椀猀漀渀ഊ ਀ഊDate: Thu, 25 Jun 1998 12:53:14 -0500 (CDT) ਀䘀爀漀洀㨀 樀攀昀昀爀攀礀 猀琀攀眀愀爀琀 栀攀椀氀瘀攀椀氀 㰀栀攀椀氀瘀攀椀氀 愀琀 猀琀甀搀攀渀琀猀⸀甀椀甀挀⸀攀搀甀㸀ഊSubject: Re: SC - Greetings! ਀ഊIn Alia Atlas' webbed translation of Ein Buch von guter Speise, there are ਀爀攀挀椀瀀攀猀 昀漀爀 洀攀愀琀⼀愀瀀瀀氀攀⼀戀愀挀漀渀Ⰰ 愀渀搀 挀栀攀攀猀攀⼀戀愀挀漀渀 瀀愀猀琀椀攀猀⸀  吀栀攀礀 愀爀攀 爀攀愀氀氀礀ഊgood, and I made them hand held for a luncheon I did for a German class. ਀ഊBogdan din Brasov ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㔀 䨀甀渀 ㄀㤀㤀㠀 ㄀㐀㨀㄀㄀㨀㌀　 ⴀ　㐀　　ഊFrom: mermayde at juno.com (Christine A Seelye-King) ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䴀攀愀琀 倀椀攀猀ഊ ਀㸀瀀漀甀挀栀 琀礀瀀攀 洀攀愀琀 瀀椀攀猀Ⰰ 渀漀琀 愀猀 椀渀 猀攀氀氀椀渀最 猀氀椀挀攀猀 漀昀 愀 洀攀愀琀 瀀椀攀⸀ 吀栀愀琀 眀漀甀氀搀ഊ>be a little difficult to walk around a medieval fair with. ਀㸀ഊ>Celadon ਀ഊWell, at the risk of losing all of my credibility on this list (and ਀瀀攀爀栀愀瀀猀 洀礀 氀漀昀琀礀 瀀攀爀挀栀 愀猀 愀 猀琀愀椀渀攀搀 最氀愀猀猀 眀椀渀搀漀眀⤀ 洀礀 愀戀猀漀氀甀琀攀 昀愀瘀漀爀椀琀攀ഊmeat pie is out of *gasp* Fabulous Feasts. The Galantine Pie with ਀䜀愀氀愀渀最愀氀攀 匀愀甀挀攀 椀猀 樀甀猀琀 搀攀氀椀挀椀漀甀猀 栀漀琀 漀爀 挀漀氀搀 ⠀攀瘀攀渀 戀攀琀琀攀爀 琀栀攀 猀攀挀漀渀搀 漀爀ഊthird day), and I imagine would do quite well done up as a pocket type ਀瀀椀攀 爀愀琀栀攀爀 琀栀愀渀 愀渀 漀瀀攀渀 搀椀猀栀 琀礀瀀攀 瀀椀攀⸀  䄀猀 琀栀攀 琀栀椀挀欀攀渀攀爀 椀猀 愀 瘀椀渀攀最愀爀 愀渀搀ഊstock with bread crumbs (which I find works much better if you make it ਀猀攀瀀愀爀愀琀攀氀礀 椀渀 愀 猀愀甀挀攀瀀愀渀 愀渀搀 琀栀攀渀 瀀漀甀爀 椀琀 漀瘀攀爀 琀栀攀 瀀椀攀 洀椀砀琀甀爀攀⤀ 䤀 琀栀椀渀欀ഊit would hold together quite well. (Put all of your [non-pastry] pie ਀椀渀最爀攀搀椀攀渀琀猀 椀渀 愀 戀漀眀氀Ⰰ 洀愀欀攀 琀栀攀 猀愀甀挀攀Ⰰ 瀀漀甀爀 椀琀 漀瘀攀爀 琀栀攀 漀琀栀攀爀ഊingredients, mix well, and it has already set up pretty well). ਀ഊMistress Christianna MacGrain, OP, Meridies ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㔀 䨀甀渀 ㄀㤀㤀㠀 ㄀㤀㨀㌀㔀㨀　㔀 ⴀ　㔀　　 ⠀䌀䐀吀⤀ഊFrom: jeffrey stewart heilveil ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀爀攀攀琀椀渀最猀℀ഊ ਀㸀 䄀渀搀 琀栀攀 爀攀挀椀瀀攀 椀猀⸀⸀⸀⸀⸀⸀⸀⸀⸀⸀ഊ> Genevia ਀ഊStraight from her webpage... ਀匀漀爀爀礀 昀漀爀 琀栀攀 匀瀀漀漀渀 吀攀愀猀攀⸀⸀⸀ഊBogdan ਀ⴀ ⴀⴀⴀⴀഊRecipe 44: A good Cheese and Bacon Pasty ਀ഊcopyright 1994 Alia Atlas ਀     ㄀ 氀戀 挀栀攀搀搀愀爀 挀栀攀攀猀攀Ⰰ 挀栀漀瀀瀀攀搀 猀洀愀氀氀 漀爀 最爀愀琀攀搀ഊ 3 eggs ਀     ㄀⼀㈀ 氀戀 戀愀挀漀渀ഊ ਀倀爀攀栀攀愀琀 漀瘀攀渀 琀漀 ㌀㔀　 䘀⸀ 倀甀琀 戀愀挀漀渀 椀渀 愀 瀀漀琀 眀椀琀栀 眀愀琀攀爀⸀ 䈀爀椀渀最 琀漀 愀 戀漀椀氀⸀ഊCook for 10 minutes, or until done. Chop bacon into ਀戀椀琀攀ⴀ猀椀稀攀搀 瀀椀攀挀攀猀⸀ 䴀椀砀 戀愀挀漀渀 眀椀琀栀 挀栀攀攀猀攀 愀渀搀 攀最最猀⸀ 䘀漀爀 愀 最漀漀搀 瀀愀猀琀礀 搀漀甀最栀Ⰰഊsee recipe 19. Form pasties and fill with mixtures. ਀䈀攀 挀愀爀攀昀甀氀 渀漀琀 琀漀 漀瘀攀爀昀椀氀氀 琀栀攀 瀀愀猀琀椀攀猀Ⰰ 猀漀 琀栀愀琀 挀栀攀攀猀攀 眀椀氀氀 渀漀琀 氀攀愀欀 眀栀攀渀ഊthey are baking. Put pasties on greased foil-lined baking ਀猀栀攀攀琀 愀渀搀 挀漀漀欀 愀琀 ㌀㔀　 䘀 昀漀爀 ㌀　 洀椀渀甀琀攀猀Ⰰ 漀爀 甀渀琀椀氀 搀漀渀攀⸀ഊRecipe 5*: Heathen Cake ਀ഊcopyright 1994 Alia Atlas ਀ഊ 2 lb beef ਀     ㄀⼀㈀ 氀戀 昀愀琀琀礀 戀愀挀漀渀ഊ 2 apples (used Granny Smith) ਀     ㈀ 攀最最猀ഊ 1/2 tsp pepper ਀ഊBoil beef for about 15 minutes. Chop meat into bite-sized pieces. Put ਀戀愀挀漀渀 椀渀 瀀漀琀 眀椀琀栀 眀愀琀攀爀⸀ 䈀爀椀渀最 琀漀 愀 戀漀椀氀⸀ 䌀漀漀欀 昀漀爀 ㄀　ഊminutes, or until done. Chop bacon into bite-sized pieces. Skin, core and ਀挀栀漀瀀 愀瀀瀀氀攀猀 椀渀琀漀 戀椀琀攀ⴀ猀椀稀攀搀 瀀椀攀挀攀猀⸀ 䴀椀砀 戀攀攀昀Ⰰ 戀愀挀漀渀Ⰰഊapples, eggs and pepper together. Use to fill a pasty or tart. For a good ਀搀漀甀最栀Ⰰ 猀攀攀 爀攀挀椀瀀攀 ㄀㤀⸀ 䈀愀欀攀 愀琀 ㌀㔀　 䘀 昀漀爀 ㌀　 洀椀渀甀琀攀猀⸀ഊ ਀倀愀猀琀礀 䐀漀甀最栀㨀ഊ ਀吀栀椀猀 椀猀 愀 渀椀挀攀 攀最最 搀漀甀最栀Ⰰ 眀栀椀挀栀 椀猀 攀愀猀礀 琀漀 眀漀爀欀 眀椀琀栀⸀ 吀栀椀猀 爀攀挀椀瀀攀猀 洀愀欀攀猀ഊenough to cover 1 to 2 times the salmon filling, ਀搀攀瀀攀渀搀椀渀最 漀渀 猀椀稀攀 漀昀 瀀愀猀琀椀攀猀⸀ 吀栀椀猀 爀攀挀椀瀀攀 椀猀 愀氀猀漀 甀猀攀搀 愀猀 瀀愀爀琀 漀昀 爀攀挀椀瀀攀ഊ92, a Pork and Cheese tart, as part of recipe 15, a Fish ਀漀爀 䴀攀愀琀 倀愀猀琀礀Ⰰ 愀渀搀 愀猀 瀀愀爀琀 漀昀 爀攀挀椀瀀攀 㐀㐀Ⰰ 愀 䌀栀攀攀猀攀 愀渀搀 䈀愀挀漀渀 倀愀猀琀礀⸀ഊ ਀     㐀 ㄀⼀㐀 挀甀瀀猀 昀氀漀甀爀ഊ 1/2 cup butter ਀     ㈀ 攀最最猀ഊ 1/3 cup water ਀     ㄀ 琀猀瀀 猀愀氀琀 ⠀漀瀀琀椀漀渀愀氀⤀ഊ 1 tsp sugar (optional) ਀ഊPour 4 cups flour into bowl. Heap into mound. Make a hollow at the center. ਀䄀搀搀 愀渀 攀最最⸀ 䴀椀砀 椀渀⸀ 刀攀瀀攀愀琀⸀ 䄀搀搀 猀漀昀琀攀渀攀搀 戀甀琀琀攀爀⸀ഊMix in gently. Add water gradually, until dough is a good texture. Add ਀爀攀洀愀椀渀椀渀最 昀氀漀甀爀 愀猀 渀攀攀搀攀搀⸀ 吀栀椀猀 猀栀漀甀氀搀 戀攀 爀漀氀氀愀戀氀攀ഊwithout adding flour. ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㌀㄀ 䨀甀氀 ㄀㤀㤀㠀 ㄀㈀㨀　㔀㨀㔀㄀ ⴀ　㐀　　ഊFrom: renfrow at skylands.net (Cindy Renfrow) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 夀攀愀猀琀 搀漀甀最栀 椀渀猀琀攀愀搀 漀昀 瀀愀猀琀爀礀ഊ ਀㰀猀渀椀瀀㸀ഊ>ah, but the original question remains...do we have documentation for them ਀㸀戀攀椀渀最 眀椀琀栀 愀 礀攀愀猀琀礀 搀漀甀最栀 爀愀琀栀攀爀 琀栀愀渀 琀栀攀 甀猀甀愀氀 瀀愀猀琀爀礀㼀ഊ> ਀㸀䄀氀氀 琀栀攀 挀漀昀昀礀渀猀 䤀✀瘀攀 猀攀攀渀 洀攀渀琀椀漀渀攀搀 椀渀 瀀爀椀洀愀爀礀 猀漀甀爀挀攀猀 椀洀瀀氀礀 爀攀最甀氀愀爀ഊ>pastry, some with rye for sturdiness (like as specified for venison). ਀㸀ഊ>Anyone else? ਀㸀ⴀⴀ䄀䴀ഊ ਀䠀攀氀氀漀℀  䠀攀爀攀 愀爀攀 ㈀ 爀攀挀椀瀀攀猀Ⰰ 琀愀欀攀渀 昀爀漀洀 ∀吀愀欀攀 ㄀　　　 䔀最最猀∀⸀  吀栀攀礀 戀漀琀栀 挀愀氀氀ഊfor the filling to be enclosed in 'dow', rather than 'paste'. What kind of ਀搀漀甀最栀 琀栀攀礀 愀爀攀 爀攀昀攀爀爀椀渀最 琀漀 椀猀 漀瀀攀渀 琀漀 猀瀀攀挀甀氀愀琀椀漀渀⸀ഊ ਀䠀愀爀氀攀椀愀渀 䴀匀⸀ ㈀㜀㤀 ⴀ 䰀攀挀栀攀 嘀礀愀甀渀搀攀稀ഊxli. Raynolle[3]. Nym sode Porke & chese, & se[th]e y-fere, & caste ਀嬀琀栀崀攀爀ⴀ琀漀 最漀搀攀 瀀漀甀搀攀爀 倀攀瀀椀爀Ⰰ 䌀愀渀攀氀氀攀Ⰰ 䜀礀渀最攀爀攀Ⰰ 䌀氀漀眀攀猀Ⰰ 䴀愀挀嬀攀崀嬀㌀崀Ⰰ 愀渀 挀氀漀猀攀ഊ[th]in comade in dow, & frye it in freysshe grece ry[3]t wel; an [th]anne ਀猀攀爀甀攀 椀琀 昀漀爀琀栀⸀ഊ ਀㐀㄀⸀  刀愀礀渀漀氀氀攀嬀㌀崀⸀  吀愀欀攀 猀攀攀琀栀攀搀 倀漀爀欀 ☀ 挀栀攀攀猀攀Ⰰ ☀ 猀攀攀琀栀攀 琀漀最攀琀栀攀爀Ⰰ ☀ 挀愀猀琀ഊthereto good powdered Pepper, Cinnamon, Ginger, Cloves, Mac[e]s, and close ਀琀栀椀渀攀 洀椀砀琀甀爀攀 椀渀 搀漀甀最栀Ⰰ ☀ 昀爀礀 椀琀 椀渀 昀爀攀猀栀 最爀攀愀猀攀 瘀攀爀礀 眀攀氀氀㬀 愀渀搀 琀栀攀渀 猀攀爀瘀攀ഊit forth. ਀ഊHarleian MS. 279 - Leche Vyaundez ਀砀氀瘀椀樀⸀  刀愀瀀攀礀攀⸀  吀愀欀攀 搀漀眀Ⰰ ☀ 洀愀欀攀 嬀琀栀崀攀爀ⴀ漀昀 愀 嬀琀栀崀椀渀渀攀 欀愀欀攀㬀 嬀琀栀崀愀渀渀攀 琀愀欀攀ഊFygys & raysonys smal y-grounde, & temper hem with Almaunde Milke; take ਀瀀漀甀搀攀爀 漀昀 倀攀瀀椀爀Ⰰ ☀ 漀昀 䜀愀氀礀渀最愀氀攀Ⰰ 䌀氀漀眀攀猀Ⰰ ☀ 洀攀渀最攀 琀漀ⴀ最攀搀攀爀礀猀Ⰰ ☀ 氀攀礀 漀渀ഊ[th]in kake a-long as bene koddys, & ouer-caste [th]in kake to-gederys, & ਀搀攀眀琀攀 漀渀 嬀琀栀崀攀 攀最最礀猀Ⰰ 愀渀 昀爀礀攀 椀渀 伀礀氀攀Ⰰ ☀ 猀攀爀甀攀 昀漀爀琀栀⸀ഊ ਀㐀㜀⸀  刀愀瀀攀礀攀⸀  吀愀欀攀 搀漀甀最栀Ⰰ ☀ 洀愀欀攀 琀栀攀爀攀漀昀 愀 琀栀椀渀 挀愀欀攀㬀 琀栀攀渀 琀愀欀攀 䘀椀最猀 ☀ഊraisins small ground, & mix them with Almond Milk; take powder of Pepper, ਀☀ 漀昀 䜀愀氀椀渀最愀氀攀Ⰰ 䌀氀漀瘀攀猀Ⰰ ☀ 洀椀砀 琀漀最攀琀栀攀爀Ⰰ ☀ 氀愀礀 漀渀 琀栀椀渀攀 挀愀欀攀 氀攀渀最琀栀眀椀猀攀 愀猀ഊbean-cods, & turn over thine cake together, & dip in the eggs, and fry in ਀伀椀氀Ⰰ ☀ 猀攀爀瘀攀 昀漀爀琀栀⸀ഊ ਀䤀渀 愀搀搀椀琀椀漀渀Ⰰ 琀栀攀 爀攀挀椀瀀攀猀 昀漀爀 刀愀猀琀漀渀猀 愀爀攀 戀愀猀椀挀愀氀氀礀 愀 挀漀漀欀攀搀 氀漀愀昀 昀椀氀氀攀搀ഊwith something (in this case clarified butter) and re-baked. The loaf acts ਀愀猀 愀 挀漀昀昀礀渀⸀ഊ ਀吀栀攀爀攀 椀猀 愀渀漀琀栀攀爀 爀攀挀椀瀀攀 椀渀 䘀漀爀洀攀 漀昀 䌀甀爀礀 ⠀瀀⸀ 㜀㈀⤀ 眀栀攀爀攀 愀 氀漀愀昀 椀猀 昀椀氀氀攀搀 ☀ഊboiled like a pudding: ਀ഊxx vii. xix. Wastels yfarced: ਀吀愀欀攀 愀 圀愀猀琀攀氀 愀渀搀 栀攀眀攀 漀甀琀 嬀琀栀崀攀 挀爀椀渀渀攀猀⸀  琀愀欀攀 愀礀爀攀渀 ☀ 猀栀攀瀀椀猀 琀愀氀漀眀 ☀ഊ[th]e crinn of [th]e same Wastell powdor fort & salt wt Safron and Raisons ਀挀漀爀愀渀挀攀⸀ ☀ 洀攀搀氀攀 愀氀氀攀 嬀琀栀崀椀猀攀 礀昀攀爀攀 ☀ 搀漀 椀琀 椀渀 嬀琀栀崀攀 圀愀猀琀攀氀⸀ 挀氀漀猀攀 椀琀 ☀ഊbynde it fast togidre. and see[th] it wel. ਀ഊThe main problem with using uncooked bread dough for a coffin is that it ਀搀漀攀猀 渀漀琀 栀漀氀搀 愀 爀愀椀猀攀搀 猀栀愀瀀攀 眀椀琀栀漀甀琀 愀 戀愀欀椀渀最 搀椀猀栀⸀  夀漀甀 挀愀渀 洀愀欀攀 愀 昀椀氀氀攀搀ഊround loaf, or a cylinder, but not a raised pie. I've done a ਀琀爀愀昀昀椀挀ⴀ猀琀漀瀀瀀椀渀最 洀攀愀琀 瀀椀攀 甀猀椀渀最 ㈀ 氀漀愀瘀攀猀 眀漀爀琀栀 漀昀 戀爀攀愀搀 搀漀甀最栀 ☀ 愀ഊspring-form pan, but off the top of my head I don't recall seeing such a ਀琀栀椀渀最 椀渀 愀 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀⸀ഊ ਀䌀椀渀搀礀 刀攀渀昀爀漀眀⼀匀椀渀挀最椀攀昀甀ഊrenfrow at skylands.net ਀䄀甀琀栀漀爀 ☀ 倀甀戀氀椀猀栀攀爀 漀昀 ∀吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀Ⰰ 䄀 䌀漀氀氀攀挀琀椀漀渀 漀昀 ㄀㔀琀栀ഊCentury Recipes" and "A Sip Through Time, A Collection of Old Brewing ਀刀攀挀椀瀀攀猀∀ഊhttp://www.alcasoft.com/renfrow/ ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㈀ 伀挀琀 ㄀㤀㤀㠀 　㜀㨀　㔀㨀㔀㐀 ⴀ　㔀　　ഊFrom: vjarmstrong at aristotle.net (Valoise Armstrong) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 吀愀爀琀礀猀 椀渀 䄀瀀瀀氀椀猀ⴀ一䔀圀 爀攀挀椀瀀攀ⴀ攀渀樀漀礀ഊ ਀吀礀爀挀愀 眀爀漀琀攀㨀ഊ>Very interesting, Ras, and it brings up a question that I have had for ਀㸀猀漀洀攀 琀椀洀攀Ⰰ 愀戀漀甀琀 洀椀渀挀攀洀攀愀琀⸀  䤀 最爀攀眀 甀瀀 眀椀琀栀 洀椀渀挀攀洀攀愀琀 瀀椀攀猀 昀漀爀ഊ>Christmas as something with _meat_ in them. My mother usually used ਀㸀氀攀昀琀漀瘀攀爀 爀漀愀猀琀 戀攀攀昀 漀爀 瘀攀渀椀猀漀渀Ⰰ 瀀甀琀 椀琀 琀栀爀漀甀最栀 愀 栀愀渀搀 最爀椀渀搀攀爀Ⰰ 愀渀搀ഊ>added the apples and raisins, and canned the filling to use for the ਀㸀栀漀氀椀搀愀礀猀⸀  䤀琀 椀猀 洀礀 昀愀琀栀攀爀✀猀 昀愀瘀漀爀椀琀攀⸀  䄀猀 䤀 最爀攀眀 漀氀搀攀爀Ⰰ 愀渀搀 眀攀渀琀 洀漀爀攀ഊ>out into the world, I discovered that other people I talked to had ਀㸀渀攀瘀攀爀 栀攀愀爀搀 漀昀 洀攀愀琀 椀渀 洀椀渀挀攀 瀀椀攀猀⸀  吀栀攀礀 琀栀漀甀最栀琀 䤀 眀愀猀 挀爀愀稀礀⸀ഊ> ਀㸀䐀椀搀 琀栀攀礀 爀攀愀氀氀礀 甀猀攀 洀攀愀琀 椀渀 洀椀渀挀攀洀攀愀琀 瀀椀攀猀 椀渀 瀀攀爀椀漀搀㼀  伀爀 椀猀 洀礀 昀愀洀椀氀礀ഊ>just an abberation? Any recipes? Anyone? ਀ഊFruit in medieval meat pies was a very common occurance. ਀ഊActually, until the second half of the fifteenth century recipes for meat ਀瀀椀攀猀 眀椀琀栀 昀爀甀椀琀 猀攀攀洀 琀漀 戀攀 洀甀挀栀 洀漀爀攀 挀漀洀洀漀渀 琀栀愀渀 昀漀爀 昀爀甀椀琀 瀀椀攀猀 眀椀琀栀漀甀琀ഊmeat. Many meat pies were baked in a heavy flour and water crust that ਀猀攀爀瘀攀搀 洀漀猀琀氀礀 愀猀 愀 挀漀渀琀愀椀渀攀爀 昀漀爀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 挀漀甀氀搀 猀琀愀渀搀 甀瀀 甀渀搀攀爀ഊlong cooking times. Some writer's have claimed that the innovation of a ਀氀椀最栀琀攀爀 愀渀搀 洀漀爀攀 攀搀椀戀氀攀 瀀椀攀 挀爀甀猀琀 愀渀搀 猀甀最最攀猀琀攀搀 琀栀愀琀 琀栀椀猀 渀攀眀 瀀椀攀 挀爀甀猀琀ഊmade the fruit pies (which needed shorter cooking times) much more popular. ਀ഊThis is all supposition on the part of the historians so I set out to see ਀椀昀 䤀 挀漀甀氀搀 瘀攀爀椀昀礀 椀琀 戀礀 猀挀愀渀渀椀渀最 愀 渀甀洀戀攀爀 漀昀 挀漀漀欀戀漀漀欀猀 昀漀爀 爀攀挀椀瀀攀猀 昀漀爀ഊfruit pies that did not include meat. Out of about twenty English, French ਀愀渀搀 䜀攀爀洀愀渀 挀漀漀欀戀漀漀欀猀 昀爀漀洀 琀栀攀 ㄀㐀琀栀 琀漀 ㄀㘀琀栀 挀攀渀琀甀爀礀 漀渀攀 瀀攀爀挀攀渀琀 漀爀 昀攀眀攀爀ഊrecipes were for fruit pies in the earlier two centuries while twelve ਀瀀攀爀挀攀渀琀 漀昀 愀氀氀 琀栀攀 ㄀㘀琀栀 挀攀渀琀甀爀礀 爀攀挀椀瀀攀猀 眀攀爀攀 昀漀爀 昀爀甀椀琀 漀渀氀礀 瀀椀攀猀⸀ഊ ਀吀栀攀猀攀 愀爀攀 椀洀瀀攀爀昀攀挀琀 猀琀愀琀椀猀琀椀挀猀 猀椀渀挀攀 洀漀猀琀 漀昀 洀礀 ㄀㘀琀栀 䌀⸀ 猀漀甀爀挀攀猀 眀攀爀攀 䜀攀爀洀愀渀ഊ- - so it might be a regional fad. ਀ഊValoise ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ 　㄀ 一漀瘀 ㄀㤀㤀㠀 ㄀㄀㨀㄀㈀㨀　㔀 ⴀ　㠀　　ഊFrom: Anne-Marie Rousseau ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 洀攀愀琀 瀀椀攀猀ഊ ਀栀椀 愀氀氀 昀爀漀洀 䄀渀渀攀ⴀ䴀愀爀椀攀ഊ ਀眀攀 愀爀攀 愀猀欀攀搀 愀戀漀甀琀 渀漀渀ⴀ猀眀攀攀琀 洀攀愀琀 瀀椀攀猀⸀⸀⸀ഊ ਀爀漀甀渀搀 栀攀爀攀 猀漀洀攀 昀愀瘀漀爀椀琀攀猀 愀爀攀㨀ഊ- --tartes of flessche (14-15th c. English). USe less fruit for less sweet ਀昀氀愀瘀漀爀ഊ- --ramequins of flesche (17th c. French. decide for yourself if its period ਀攀渀漀甀最栀 漀爀 渀漀琀 㨀⤀⤀⸀ 䴀攀愀琀氀漀愀昀 昀氀愀瘀漀爀攀搀 眀椀琀栀 栀攀爀戀猀 愀渀搀 猀攀爀瘀攀搀 眀椀琀栀 氀攀洀漀渀ഊ- --pastellum (13th c. N. European). Chicken with sage and bacon in pastry ਀ⴀ ⴀⴀ琀栀攀 漀渀攀 眀攀 爀攀挀攀渀琀氀礀 搀椀搀 昀爀漀洀 匀愀戀椀渀愀 圀攀氀猀椀渀 琀栀愀琀✀猀 挀栀椀挀欀攀渀 愀渀搀 戀愀挀漀渀 愀渀搀ഊgrapes in pastry (yum!!!!!) ਀ⴀ ⴀⴀ琀甀爀欀攀礀 椀渀 琀栀攀 昀爀攀渀挀栀 昀愀猀栀椀漀渀 ⠀㄀㜀琀栀 挀⸀ 䔀渀最氀椀猀栀⤀ 琀甀爀欀攀礀 眀椀琀栀 最爀愀瀀攀猀Ⰰ 渀甀琀猀Ⰰഊetc in pastry ਀ഊthe thing is that the medieval palate thought meat and sugar was a really ਀最爀攀愀琀 挀漀洀戀漀⸀ 匀漀 搀漀 洀漀搀攀爀渀 瀀愀氀愀琀攀猀 ⠀栀漀眀 洀愀渀礀 瀀攀漀瀀氀攀 瀀甀琀 欀愀琀猀甀瀀 漀渀ഊeverything?), actually. If you find that many already reconstructed recipes ਀挀漀渀琀愀椀渀 琀漀漀 洀甀挀栀 昀爀甀椀琀 漀爀 猀甀最愀爀 昀漀爀 礀漀甀爀 琀愀猀琀攀Ⰰ 昀攀攀氀 昀爀攀攀 琀漀 搀攀挀爀攀愀猀攀 椀琀ഊfrom a main ingredient to just enough to make things interesting. ਀ഊHope this helps! Let me know if you'd like any specific recipes...I'm ਀瀀爀攀琀琀礀 猀甀爀攀 洀愀渀礀 漀昀 琀栀漀猀攀 栀愀瘀攀 戀攀攀渀 瀀漀猀琀攀搀 攀愀爀氀椀攀爀⸀ഊ- --AM ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㌀ 一漀瘀 ㄀㤀㤀㠀 ㄀㜀㨀　㌀㨀㌀㄀ ⴀ　㠀　　ഊFrom: david friedman ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 洀攀愀琀 瀀椀攀猀ഊ ਀最眀礀渀攀琀栀⼀䜀愀椀氀 夀漀甀渀最 眀爀漀琀攀㨀ഊ>...I have several period recipes for meat pies. They all end up ਀㸀眀椀琀栀 愀 猀眀攀攀琀 昀氀愀瘀漀爀⸀  䤀猀 琀栀攀爀攀 愀渀礀 瀀攀爀椀漀搀 戀愀猀椀猀 昀漀爀 愀 渀漀渀ⴀ猀眀攀攀琀 漀爀 洀漀猀琀氀礀ഊ>non-sweet meat pie? ਀㸀ഊ>From the Miscellany: ਀ഊKoken van Honer ਀䜀爀攀眀攀 ㄀㌀琀栀 挀攀渀琀甀爀礀ഊ ਀伀渀攀 猀栀漀甀氀搀 洀愀欀攀 愀 瀀愀猀琀爀礀 猀栀攀氀氀 漀昀 搀漀甀最栀Ⰰ 愀渀搀 挀甀琀 甀瀀 椀渀琀漀 椀琀 愀 挀栀椀挀欀攀渀Ⰰ 愀渀搀ഊadd bacon (speck), cut as peas, pepper and cumin and egg yolks well beaten ਀眀椀琀栀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 琀愀欀攀 琀栀攀 猀栀攀氀氀 愀渀搀 戀愀欀攀 椀琀 椀渀 愀渀 漀瘀攀渀⸀ 䤀琀 椀猀 挀愀氀氀攀搀ഊ"koken van honer." [end of original] ਀ഊ1/2 chicken: 1 1/2 lb or 3/4 lb boned 4 threads saffron 1/8 pepper ਀㌀ 瀀椀攀挀攀猀 漀昀 戀愀挀漀渀       ㄀⼀㐀 琀 挀甀洀椀渀     㤀∀ 瀀椀攀 猀栀攀氀氀ഊ6 egg yolks ਀ഊBone and cut up chicken, put in pie shell; add bacon cut small; sprinkle on ਀猀瀀椀挀攀猀⸀ 䈀攀愀琀 攀最最 礀漀氀欀猀 眀椀琀栀 猀愀昀昀爀漀渀 愀渀搀 瀀漀甀爀 漀瘀攀爀⸀ 䈀愀欀攀 㐀㔀 洀椀渀甀琀攀猀 愀琀 ㌀㔀　뀀⸀ഊ ਀䴀愀氀愀挀栀攀猀 漀昀 倀漀爀欀ഊCurye on Inglysch p. 134 (Form of Cury no. 162) ਀ഊHewe pork al to pecys and medle it with ayren & chese igrated. Do therto ਀瀀漀眀搀漀甀爀 昀漀爀琀Ⰰ 猀愀昀爀漀甀渀 ☀ 瀀礀渀攀猀 眀椀琀栀 猀愀氀琀⸀ 䴀愀欀攀 愀 挀爀甀猀琀 椀渀 愀 琀爀愀瀀㬀 戀愀欀攀 椀琀ഊwel therinne, and serue it forth. [end of original; thorns replaced by th] ਀ഊ13 oz boneless pork 3/4 t powder fort* 1/4 c pine nuts ਀㌀ 攀最最猀  㠀 琀栀爀攀愀搀猀 猀愀昀昀爀漀渀       ㄀⼀㈀ 琀 猀愀氀琀ഊ1/2 lb parmesan cheese ਀ഊCut up the pork raw into 1/2"-1/4" cubes. Grate cheese and mix with eggs in ਀愀 戀漀眀氀⸀ 䌀爀甀猀栀 猀愀昀昀爀漀渀 椀渀琀漀 愀 琀攀愀猀瀀漀漀渀 漀爀 猀漀 漀昀 眀愀琀攀爀⸀ 䌀漀洀戀椀渀攀 攀瘀攀爀礀琀栀椀渀最⸀ഊMake a 9" pie crust, prebake about 10 minutes at 350°. Put filling in crust ਀愀渀搀 戀愀欀攀 愀琀 ㌀㔀　뀀 昀漀爀 㐀㔀ⴀ㔀　 洀椀渀甀琀攀猀⸀ഊ ਀圀攀 栀愀瘀攀 愀氀猀漀 甀猀攀搀 洀漀稀稀愀爀攀氀氀愀 愀渀搀 挀栀攀搀搀愀爀 昀漀爀 琀栀攀 挀栀攀攀猀攀Ⰰ 戀甀琀 瀀愀爀洀攀猀愀渀 椀猀ഊbetter. ਀ഊ*Powder fort is a spice mixture mentioned in various period recipes; we ਀栀愀瘀攀 渀漀琀 礀攀琀 戀攀攀渀 愀戀氀攀 琀漀 昀椀渀搀 愀 搀攀猀挀爀椀瀀琀椀漀渀 漀昀 眀栀愀琀 猀瀀椀挀攀猀 椀琀 挀漀渀琀愀椀渀猀⸀ഊWhat we use is a mixture containing, by weight: 1 part cloves, 1 part mace, ਀㄀ 瀀愀爀琀 挀甀戀攀戀猀Ⰰ 㜀 瀀愀爀琀猀 挀椀渀渀愀洀漀渀Ⰰ 㜀 瀀愀爀琀猀 最椀渀最攀爀Ⰰ 愀渀搀 㜀 瀀愀爀琀猀 瀀攀瀀瀀攀爀Ⰰ 愀氀氀ഊground. This is a guess, based on very limited evidence; it works well for ਀琀栀攀 搀椀猀栀攀猀 椀渀 眀栀椀挀栀 眀攀 栀愀瘀攀 琀爀椀攀搀 椀琀⸀ഊ ਀䔀氀椀稀愀戀攀琀栀⼀䈀攀琀琀礀 䌀漀漀欀ഊ ਀ഊDate: Fri, 06 Nov 1998 08:25:49 -0600 ਀䘀爀漀洀㨀 洀愀搀搀椀攀 琀攀氀氀攀爀ⴀ欀漀漀欀 㰀洀攀愀搀栀戀栀 愀琀 椀漀⸀挀漀洀㸀ഊSubject: Re: SC - meat pies ਀ഊHere is the recipe and the source: ਀ഊLombard Chicken Pasties: ਀䘀爀漀洀㨀  吀栀攀 䴀攀搀椀攀瘀愀氀 䌀漀漀欀戀漀漀欀 戀礀 䴀愀最最椀攀 䈀氀愀挀欀ഊ ਀㄀㈀ 漀稀 猀栀漀爀琀挀爀甀猀琀 漀爀 瀀甀昀昀 瀀愀猀琀爀礀ഊ2 eggs, beaten ਀㈀ 琀愀戀氀攀猀瀀漀漀渀猀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀ഊ1/8 freshly ground black pepper ਀㄀⼀㈀ 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 最椀渀最攀爀ഊ1 lb chicken breast meet cut into small slices ਀㌀ 氀愀爀最攀 爀愀猀栀攀爀猀 猀琀爀攀愀欀礀 漀爀 戀愀挀欀 戀愀挀漀渀 琀爀椀洀洀攀搀 漀昀 昀愀琀 愀渀搀 挀甀琀 椀渀 栀愀氀昀ഊ ਀刀漀氀氀 漀甀琀 瀀愀猀琀爀礀 愀渀搀 挀甀琀 椀渀琀漀 猀椀砀 氀愀爀最攀 挀椀爀挀氀攀猀 攀愀挀栀 㘀 ㄀⼀㈀ 椀渀挀栀攀猀 愀挀爀漀猀猀⸀ഊRest it while making the filling. Pre heat oven to 425 deg F. ਀䴀椀砀 琀栀攀 戀攀愀琀攀渀 攀最最 眀椀琀栀 琀栀攀 瘀攀爀樀甀椀挀攀 漀爀 氀攀洀漀渀 樀甀椀挀攀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀⸀  䐀椀瀀ഊthe slices of poultry meat in the mixture, then divide between the pastry ਀挀椀爀挀氀攀猀Ⰰ 瀀氀愀挀椀渀最 琀栀攀洀 漀渀 漀渀攀 猀椀搀攀 漀昀 琀栀攀 爀漀甀渀搀 戀甀琀 渀漀琀 甀瀀 琀漀 琀栀攀 攀搀最攀⸀  ഊ ਀䰀愀礀 愀 瀀椀攀挀攀 漀昀 戀愀挀漀渀 漀渀 攀愀挀栀 瀀椀氀攀⸀  䈀爀甀猀栀 攀搀最攀 漀昀 瀀愀猀琀爀礀 眀椀琀栀 愀渀礀 爀攀洀愀椀渀椀渀最 攀最最 洀椀砀琀甀爀攀⸀ 䘀漀氀搀 漀瘀攀爀 瀀愀猀琀爀礀 愀渀搀 猀攀愀氀 攀搀最攀猀⸀  倀爀椀挀欀 瀀愀猀琀爀礀 椀渀 猀攀瘀攀爀愀氀 瀀氀愀挀攀猀 眀椀琀栀 愀 昀漀爀欀⸀ഊ ਀䈀愀欀攀 昀漀爀 ㄀㔀 洀椀渀甀琀攀猀 愀琀 㐀㈀㔀 搀攀最 䘀⸀ ഊReduce oven to 375 deg F and cook for an additional 20-25 minutes. ਀ഊThese pasties freeze well and are great for lunch at an event. ਀ഊMeadhbh ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㘀 䴀愀礀 ㄀㤀㤀㤀 　㤀㨀㈀㈀㨀㄀㈀ ⴀ　㐀　　ഊFrom: "Stephen and Stephanie Dale" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 嘀攀愀氀 愀渀搀 䠀愀洀 倀椀攀ഊ ਀吀栀椀猀 爀攀挀椀瀀攀 椀猀 昀爀漀洀 开吀栀攀 䌀漀漀欀椀渀最 漀昀 琀栀攀 䈀爀椀琀椀猀栀 䤀猀氀攀猀开 昀爀漀洀 琀栀攀 䘀漀漀搀猀 漀昀 琀栀攀ഊWorld collection from Time-Life books. ਀ഊVeal and Ham Pie ਀吀漀 猀攀爀瘀攀 㘀 漀爀 㠀⸀ഊ ਀㈀ 琀戀猀瀀 戀甀琀琀攀爀Ⰰ 猀漀昀琀攀渀攀搀ഊ2 lbs lean boneless veal, cut into 1/4" cubes ਀㄀ 氀戀 氀攀愀渀 猀洀漀欀攀搀 栀愀洀Ⰰ 挀甀琀 椀渀琀漀 ㄀⼀㐀∀ 挀甀戀攀猀ഊ1/4 c chopped parsley ਀㘀 琀戀猀瀀 戀爀愀渀搀礀ഊ6 tbsp stock ਀㈀ 琀戀猀瀀 氀攀洀漀渀 樀甀椀挀攀ഊ1 tsp lemon peel ਀㄀ 琀猀瀀 猀愀最攀ഊ2 tsp salt ਀㄀⼀㐀 琀猀瀀 戀氀愀挀欀 瀀攀瀀瀀攀爀ഊhot-water pastry ਀㐀 栀愀爀搀ⴀ挀漀漀欀攀搀 攀最最猀ഊ8 to 10 pickled walnuts (optional) ਀㄀ 攀最最 礀漀氀欀 挀漀洀戀椀渀攀猀 眀椀琀栀 ㄀ 琀戀猀瀀 栀攀愀瘀礀 挀爀攀愀洀ഊ1 envelope unflavoured gelatine ਀㈀ 挀甀瀀猀 挀栀椀挀欀攀渀 猀琀漀挀欀ഊ ਀倀攀爀栀攀愀琀 漀瘀攀渀 琀漀 ㌀㔀　⸀ 䈀甀琀琀攀爀 琀栀攀 猀椀搀攀猀 愀渀搀 戀漀琀琀漀洀 漀昀 愀 氀漀愀昀 瀀愀渀⸀ 䤀渀 愀 氀愀爀最攀ഊbowl, combine veal, ham, parsley, brandy, the 6 tbsp of stock, lemon juice ਀愀渀搀 瀀攀攀氀Ⰰ 猀愀最攀Ⰰ 猀愀氀琀 愀渀搀 瀀攀瀀瀀攀爀⸀ 䴀椀砀 琀栀漀爀漀甀最栀氀礀⸀ഊBreak off about 1/3 of the pastry, and set it aside. Roll out the remaining ਀瀀愀猀琀爀礀 漀渀 愀 氀椀最栀琀氀礀 昀氀漀甀爀攀搀 猀甀爀昀愀挀攀 琀漀 愀 ㄀　∀ 砀 ㈀　∀ 砀 ㄀⼀㐀∀ 爀攀挀琀愀渀最氀攀⸀ 䐀爀愀瀀攀ഊthe pastry over the rolling pin, lift it up, and unroll it slackly over the ਀氀漀愀昀 瀀愀渀⸀ 䜀攀渀琀氀礀 瀀爀攀猀猀 琀栀攀 瀀愀猀琀爀礀 椀渀琀漀 琀栀攀 瀀愀渀⸀ 刀漀氀氀 琀栀攀 瀀椀渀 漀瘀攀爀 琀栀攀 瀀愀渀 琀漀ഊcut off excess pastry. ਀匀瀀漀漀渀 攀渀漀甀最栀 漀昀 琀栀攀 瘀攀愀氀 愀渀搀 栀愀洀 洀椀砀琀甀爀攀 椀渀琀漀 琀栀攀 瀀愀渀 甀渀琀椀氀 椀琀 椀猀 愀 氀椀琀琀氀攀ഊless than half full. Arrange the hard-cooked eggs in a single row down the ਀挀攀渀琀攀爀 漀昀 琀栀攀 洀漀氀搀Ⰰ 愀渀搀 氀椀渀攀 甀瀀 琀栀攀 瀀椀挀欀氀攀搀 眀愀氀渀甀琀猀 漀渀 攀椀琀栀攀爀 猀椀搀攀 漀昀 琀栀攀ഊeggs. Cover eggs with remaining meat mixture, filling the shell to within ਀漀渀攀 椀渀挀栀 漀昀 琀栀攀 琀漀瀀⸀ഊRoll remaining pastry into a 4 x 13' rectangle, 1/4" thick. Drape it over ਀琀栀攀 瀀愀渀⸀ 吀爀椀洀 漀昀昀 攀砀挀攀猀猀 眀椀琀栀 愀 猀洀愀氀氀 欀渀椀昀攀 愀渀搀 昀氀甀琀攀 琀栀攀 攀搀最攀猀 琀漀最攀琀栀攀爀⸀ഊThen cut a 1' hole in the center of the pie. use the remaining pastry to cut ਀漀甀琀 搀攀挀漀爀愀琀椀瘀攀 猀栀愀瀀攀猀Ⰰ 愀琀琀愀挀栀椀渀最 琀栀攀洀 琀漀 琀栀攀 瀀愀猀琀爀礀 眀椀琀栀 琀栀攀 攀最最ⴀ愀渀搀ⴀ挀爀攀愀洀ഊmixture. (They suggest a leaf pattern around the hole). Brush the entire ਀猀甀爀昀愀挀攀 眀椀琀栀 琀栀攀 攀最最ⴀ愀渀搀ⴀ挀爀攀愀洀 洀椀砀琀甀爀攀⸀ഊBake pie in the middle of the oven for 2 hours, until top is a deep golden ਀戀爀漀眀渀⸀ 爀攀洀漀瘀攀 昀爀漀洀 漀瘀攀渀 愀渀搀 挀漀漀氀 ㄀㔀 洀椀渀甀琀攀猀⸀ഊ(Aspic Jelly) ਀䤀渀 愀 猀愀甀挀攀瀀愀渀 愀搀搀 琀栀攀 最攀氀愀琀椀渀 琀漀 琀栀攀 琀眀漀 挀甀瀀猀 挀栀椀挀欀攀渀 猀琀漀挀欀⸀ 䄀氀氀漀眀 琀漀 猀琀愀渀搀ഊfor a bit to allow the gelatin to soften. Then simmer over low heat, ਀猀琀椀爀爀椀渀最 挀漀渀猀琀愀渀琀氀礀Ⰰ 甀渀琀椀氀 最攀氀愀琀椀渀攀 搀椀猀猀漀氀瘀攀猀 挀漀洀瀀氀攀琀攀氀礀⸀ 倀漀甀爀 最攀氀愀琀椀渀ഊthrough a funnel into the hole in the pie. Cool the pie to room temp., and ਀琀栀攀渀 爀攀昀爀椀最攀爀愀琀攀 昀漀爀 愀琀 氀攀愀猀琀 㘀 栀漀甀爀猀⸀ 䤀搀攀愀氀氀礀 琀栀攀 瀀椀攀 猀栀漀甀氀搀 猀琀愀渀搀 ㄀⼀㈀ 栀漀甀爀ഊbefore being served to take the chill off. ਀吀漀 甀渀洀漀氀搀 愀渀搀 猀攀爀瘀攀 瀀椀攀Ⰰ 爀甀渀 愀 猀栀愀爀瀀 欀渀椀昀攀 愀爀漀甀渀搀 琀栀攀 椀渀猀椀搀攀 攀搀最攀猀 漀昀 琀栀攀ഊmold and dipp the bottom of the pan in hot water. Wipe dry, then place plate ਀漀瘀攀爀 洀漀氀搀 愀渀搀 椀渀瘀攀爀琀⸀ 刀愀瀀 琀栀攀 瀀氀愀琀攀 漀渀 愀 琀愀戀氀攀 愀渀搀 琀栀攀 瀀椀攀 猀栀漀甀氀搀 猀氀椀搀攀 漀甀琀ഊeasily. Turn pie over and serve in 1/2" slices. ਀ഊHot Water Pastry ਀ഊ5 c flour ਀㄀⼀㈀ 琀猀瀀 猀愀氀琀ഊ10 tbsp lard ਀㘀 琀戀猀瀀 洀椀氀欀ഊ2 tbsp water ਀ഊCombine flour and salt in deep bowl. Warm lard, milk and water over moderate ਀栀攀愀琀Ⰰ 猀琀椀爀爀椀渀最 甀渀琀椀氀 氀愀爀搀 洀攀氀琀猀⸀ഊbeat the mixture into the flour a little at a time, until the flour can be ਀最愀琀栀攀爀攀搀 甀瀀 椀渀琀漀 愀 戀愀氀氀⸀ 䬀渀攀愀搀 搀漀甀最栀 昀漀爀 ㈀ ⴀ㌀ 洀椀渀⸀ 漀渀 昀氀漀甀爀攀搀 猀甀爀昀愀挀攀 甀渀琀椀氀ഊsmooth and elastic. Roll into ball; place in a bowl and let rest thirty ਀洀椀渀甀琀攀猀 眀椀琀栀 愀 搀愀洀瀀 琀漀眀攀氀 漀瘀攀爀 椀琀⸀ഊ ਀一漀眀 昀漀爀 猀漀洀攀 栀椀猀琀漀爀礀 漀昀 ∀爀愀椀猀攀搀 瀀椀攀猀∀Ⰰ 眀栀椀挀栀 椀猀 眀栀愀琀 琀栀椀猀 椀猀 挀漀渀猀椀搀攀爀攀搀 椀渀ഊBritain. The english invented pie more than 600 years ago. "Hand raised ਀瀀椀攀猀Ⰰ∀ 漀爀 洀攀愀琀 瀀椀攀猀Ⰰ 愀爀攀 洀愀搀攀 眀椀琀栀 愀 栀漀琀 眀愀琀攀爀 瀀愀猀琀爀礀 琀栀愀琀 挀愀渀 戀攀 猀栀愀瀀攀搀 戀礀ഊhand into the box shape around the meat filling. These were called "coffyns" ਀椀渀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀Ⰰ 愀渀搀 漀昀琀攀渀 猀攀爀瘀攀搀 眀椀琀栀 愀猀瀀椀挀 樀攀氀氀礀 漀渀 琀漀瀀⸀ഊPiers Plowman describes the eating of "hote pies" in the 1300's. The ਀䔀氀椀稀愀戀攀琀栀愀渀猀 挀漀漀欀攀搀 栀愀渀搀 爀愀椀猀攀搀 瀀椀攀猀 漀昀 琀栀椀猀 琀礀瀀攀Ⰰ 甀猀椀渀最 戀甀琀琀攀爀 昀漀爀 琀栀攀ഊpastry and clarified butter instead of the gelatin. Thyme, sage and marjoram ਀眀攀爀攀 挀漀洀洀漀渀氀礀 甀猀攀搀 猀瀀椀挀攀猀Ⰰ 椀渀 洀漀搀攀爀愀琀椀漀渀⸀ 吀栀攀猀攀 瀀椀攀猀 眀攀爀攀 猀漀氀搀 戀礀 琀爀愀瘀攀氀椀渀最ഊpiemen, and the clarified butter served to seal air out of the pie so that ਀椀琀 搀椀搀 渀漀琀 最漀 戀愀搀 愀猀 焀甀椀挀欀氀礀⸀ഊ ਀匀椀渀挀攀 猀漀洀攀漀渀攀 洀攀渀琀椀漀渀攀搀 愀 氀攀攀欀 氀漀愀昀Ⰰ 琀栀攀爀攀 椀猀 愀氀猀漀 愀 爀攀挀椀瀀攀 昀漀爀 䌀栀椀挀欀攀渀 愀渀搀ഊLeek pie in this book which is apparently very popular in Wales. No mention ਀漀昀 琀栀攀 瀀攀爀椀漀搀渀攀猀猀 漀昀 椀琀 栀漀眀攀瘀攀爀⸀ 䄀渀礀漀渀攀 眀愀渀琀 椀琀 瀀漀猀琀攀搀㼀ഊ ਀䄀椀猀氀椀渀渀ഊ ਀ഊDate: Mon, 9 Aug 1999 15:47:29 -0400 (EDT) ਀䘀爀漀洀㨀 䜀爀攀琀挀栀攀渀 䴀 䈀攀挀欀 㰀最爀洀⬀ 愀琀 愀渀搀爀攀眀⸀挀洀甀⸀攀搀甀㸀ഊSubject: SC - medievaloid pork pie "recipe" ਀ഊI made a medievaloid/germanish pork pie yesterday, and figured I'd share ਀琀栀攀Ⰰ 昀漀爀 眀愀渀琀 漀昀 愀 戀攀琀琀攀爀 眀漀爀搀 昀漀爀 椀琀Ⰰ 爀攀挀椀瀀攀⸀  一漀眀Ⰰ 甀渀搀攀爀猀琀愀渀搀Ⰰ 琀栀愀琀 䤀ഊtend to cook just like the medieval cookbooks talk, so the portions and ਀琀椀洀攀猀 愀爀攀 愀 戀椀琀 渀攀戀甀氀漀甀猀⸀  夀䴀䴀嘀Ⰰ 戀甀琀 椀琀 猀栀漀甀氀搀 琀漀氀攀爀愀琀攀 搀攀瘀椀愀琀椀漀渀猀 漀昀ഊvarious sorts. Here goes. By the way, if anyone knows of a medieval ਀爀攀挀椀瀀攀 琀栀愀琀 琀栀椀猀 愀瀀瀀爀漀砀椀洀愀琀攀猀Ⰰ 瀀氀攀愀猀攀 氀攀琀 洀攀 欀渀漀眀㨀ഊ ਀䤀渀最爀攀搀椀攀渀琀猀㨀ഊ ਀㈀ 氀戀猀 最爀漀甀渀搀 瀀漀爀欀ഊabout 4 slices large red onion, chopped ਀㄀ 栀愀渀搀昀甀氀 瀀愀爀猀氀攀礀Ⰰ 挀栀漀瀀瀀攀搀ഊ1 small handful raisins ਀㄀ 氀愀爀最攀 䜀爀愀渀渀礀 匀洀椀琀栀 愀瀀瀀氀攀Ⰰ 瀀攀攀氀攀搀Ⰰ 挀漀爀攀搀Ⰰ 愀渀搀 挀栀漀瀀瀀攀搀ഊsalt and pepper ਀猀愀最攀ഊ2 hard boiled eggs, chopped ਀匀攀瘀攀爀愀氀 栀愀渀搀昀甀氀猀 漀昀 最爀愀琀攀搀 挀栀攀攀猀攀 ⠀䤀 甀猀攀搀 琀栀攀 㘀ⴀ戀氀攀渀搀 䤀琀愀氀椀愀渀 昀爀漀洀 欀爀愀昀琀⤀ഊ3 raw eggs ਀渀甀琀洀攀最ഊtop and bottom pie crust for a 9" pie ਀ഊHeat oven to around 350F. Saute the onions until transparent, set aside. ਀䈀爀漀眀渀 瀀漀爀欀Ⰰ 愀搀搀 瀀愀爀猀氀攀礀 眀栀椀氀攀 戀爀漀眀渀椀渀最⸀  䤀昀 琀栀攀 瀀漀爀欀 椀猀 瀀愀爀琀椀挀甀氀愀爀ഊgreasy, drain it, otherwise don't bother (I didn't need to yesterday) ਀䄀搀搀 愀氀氀 漀琀栀攀爀 椀渀最爀攀搀椀攀渀琀猀 攀砀挀攀瀀琀 爀愀眀 攀最最猀 愀渀搀 挀栀攀攀猀攀 愀渀搀 猀琀椀爀 甀渀琀椀氀ഊwarm, spices are to taste -- a few sprinkles of each should suffice. Be ਀瘀攀爀礀 挀愀爀攀昀甀氀 眀椀琀栀 猀愀最攀 ⴀⴀ 椀琀 椀猀 瘀攀爀礀Ⰰ 瘀攀爀礀 攀愀猀礀 琀漀 漀瘀攀爀猀愀最攀 琀栀椀渀最猀⸀ഊRemove from heat, and let mixture cool a little. Stir in the cheese ਀⠀渀漀琀攀Ⰰ 琀栀攀 挀栀攀攀猀攀 椀猀 愀 昀氀愀瘀漀爀椀渀最 攀氀攀洀攀渀琀Ⰰ 渀漀琀 愀 琀爀甀氀礀 猀琀爀甀挀琀甀爀愀氀ഊelement) Let mixture cool a little, beat the raw eggs and stir them into ਀琀栀攀 洀椀砀琀甀爀攀⸀  倀漀甀爀 椀渀琀漀 瀀椀攀 猀栀攀氀氀Ⰰ 瀀甀琀 漀渀 挀漀瘀攀爀Ⰰ 瘀攀渀琀Ⰰ 愀渀搀 挀漀漀欀 椀渀 琀栀攀ഊoven until done. If you cook the pork all the way through in the ਀猀欀椀氀氀攀琀Ⰰ 琀栀椀猀 椀猀 樀甀猀琀 氀漀渀最 攀渀漀甀最栀 琀漀 猀攀琀 琀栀攀 攀最最猀 ⠀㄀㔀 ⴀ ㈀　 洀椀渀甀琀攀猀⤀ ⴀⴀഊotherwise, long enough to cook the pork throughly (check your favorite ਀挀漀漀欀戀漀漀欀 昀漀爀 琀栀攀 愀瀀瀀爀漀瀀爀椀愀琀攀 琀攀洀瀀攀爀愀琀甀爀攀 昀漀爀 瀀漀爀欀⤀⸀  匀攀爀瘀攀 椀琀 昀漀爀琀栀⸀ഊ ਀琀漀漀搀氀攀猀Ⰰ 洀愀爀最愀爀攀琀ഊ ਀ഊDate: Mon, 9 Aug 1999 14:57:27 -0600 (MDT) ਀䘀爀漀洀㨀 䴀愀爀礀 䴀漀爀洀愀渀 㰀洀攀洀漀爀洀愀渀 愀琀 漀氀搀挀漀氀漀⸀挀漀洀㸀ഊSubject: Re: SC - medievaloid pork pie "recipe" ਀ഊOn Mon, 9 Aug 1999, Gretchen M Beck wrote: ਀㸀 䤀 洀愀搀攀 愀 洀攀搀椀攀瘀愀氀漀椀搀⼀最攀爀洀愀渀椀猀栀 瀀漀爀欀 瀀椀攀 礀攀猀琀攀爀搀愀礀Ⰰ 愀渀搀 昀椀最甀爀攀搀 䤀✀搀 猀栀愀爀攀ഊ> the, for want of a better word for it, recipe. Now, understand, that I ਀㸀 琀攀渀搀 琀漀 挀漀漀欀 樀甀猀琀 氀椀欀攀 琀栀攀 洀攀搀椀攀瘀愀氀 挀漀漀欀戀漀漀欀猀 琀愀氀欀Ⰰ 猀漀 琀栀攀 瀀漀爀琀椀漀渀猀 愀渀搀ഊ> times are a bit nebulous. YMMV, but it should tolerate deviations of ਀㸀 瘀愀爀椀漀甀猀 猀漀爀琀猀⸀  䠀攀爀攀 最漀攀猀⸀  䈀礀 琀栀攀 眀愀礀Ⰰ 椀昀 愀渀礀漀渀攀 欀渀漀眀猀 漀昀 愀 洀攀搀椀攀瘀愀氀ഊ> recipe that this approximates, please let me know: ਀ഊThis looks much like "Pies of Paris" from the 15-Century Cookbooks, and ਀⠀攀猀瀀攀挀椀愀氀氀礀 琀栀攀 甀猀攀 漀昀 琀栀攀 攀最最猀⤀ 愀氀猀漀 氀漀漀欀猀 氀椀欀攀 愀 挀漀甀瀀氀攀 漀昀 漀琀栀攀爀 洀攀愀琀ഊpie recipes from the English corpus. Anyone remember the name of the ਀爀攀挀椀瀀攀㼀ഊ ਀洀攀洀ഊ ਀ഊDate: Mon, 09 Aug 1999 23:06:44 -0400 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - medievaloid pork pie "recipe" ਀ഊMary Morman wrote: ਀㸀 吀栀椀猀 氀漀漀欀猀 洀甀挀栀 氀椀欀攀 ∀倀椀攀猀 漀昀 倀愀爀椀猀∀ 昀爀漀洀 琀栀攀 ㄀㔀ⴀ䌀攀渀琀甀爀礀 䌀漀漀欀戀漀漀欀猀Ⰰ 愀渀搀ഊ> (especially the use of the eggs) also looks like a couple of other meat ਀㸀 瀀椀攀 爀攀挀椀瀀攀猀 昀爀漀洀 琀栀攀 䔀渀最氀椀猀栀 挀漀爀瀀甀猀⸀  䄀渀礀漀渀攀 爀攀洀攀洀戀攀爀 琀栀攀 渀愀洀攀 漀昀 琀栀攀ഊ> recipe? ਀㸀ഊ> mem ਀ഊPossibly you're thinking of "Crustades of Flesh", normally using poultry ਀洀攀愀琀㼀 吀栀攀渀 礀漀甀 栀愀瘀攀 昀氀愀洀瀀漀礀渀琀猀Ⰰ 眀栀椀挀栀 愀爀攀 猀椀洀椀氀愀爀 攀砀挀攀瀀琀 琀栀攀礀 甀猀攀 挀栀攀攀猀攀ഊinstead of eggs as a binder. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㤀 䄀甀最 ㄀㤀㤀㤀 ㈀㄀㨀㐀　㨀㐀㄀ ⬀㄀　　　ഊFrom: lorix ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 䜀愀洀攀 倀椀攀 䠀攀氀瀀℀ഊ ਀䜀漀漀搀 昀漀爀琀甀渀攀 琀漀 琀栀攀 䰀椀猀琀 ⸀ ⸀ ⸀ 䤀 猀攀攀欀 礀漀甀爀 栀攀氀瀀℀ഊI have been perusing recipes on pies thru period sources. Everyone thus ਀昀愀爀 愀氀眀愀礀猀 搀椀猀挀甀猀猀攀猀 瀀爀攀ⴀ挀漀漀欀椀渀最 琀栀攀 洀攀愀琀猀 挀漀渀琀愀椀渀攀搀 琀栀攀爀攀椀渀 瀀爀椀漀爀 琀漀ഊthe cooking of the pie. ਀ഊI was particularly interested in Sabina Welserin's cookbook (thankyou ਀嘀愀氀漀椀猀攀⤀ 眀栀椀挀栀 最愀瘀攀 猀攀瘀攀爀愀氀 瘀攀爀猀椀漀渀猀 漀昀 最愀洀攀 瀀椀攀猀㨀  愀氀氀 漀昀 眀栀椀挀栀 栀愀搀 琀栀攀ഊmeat cooked prior to placing in the pie. (I note the previous thread re ਀瀀愀猀琀爀礀⤀⸀ഊ ਀䈀愀猀椀挀愀氀氀礀Ⰰ 洀礀 昀愀琀栀攀爀 栀愀猀 搀攀瘀攀氀漀瀀攀搀 愀渀 愀戀猀漀氀甀琀攀氀礀 搀攀氀椀挀椀漀甀猀 最愀洀攀 瀀椀攀ഊrecipe established thru trial, error & the assistance of Mssr Larousse. ਀䤀琀 椀渀瘀漀氀瘀攀猀 琀栀攀 洀愀欀椀渀最 漀昀 ∀栀漀琀 眀愀琀攀爀 瀀愀猀琀爀礀∀ ⠀洀礀 搀愀搀✀猀 琀攀爀洀⤀Ⰰ 眀栀椀挀栀 椀猀ഊrolled exceptionally thick & moulded into a deep casserole dish. ਀䤀渀琀攀爀攀猀琀椀渀最氀礀 攀渀漀甀最栀Ⰰ 洀礀 昀愀琀栀攀爀 甀猀攀猀 氀愀爀搀 椀渀 栀椀猀 爀攀挀椀瀀攀 昀漀爀 瀀愀猀琀爀礀 ☀ 椀琀ഊis made much the same as that suggested by Welserin. The sides & bottom ਀漀昀 琀栀攀 瀀愀猀琀爀礀 愀爀攀 挀漀瘀攀爀攀搀 椀渀 ⠀猀瀀椀挀攀搀⤀ 瀀漀爀欀 洀椀渀挀攀 琀漀 愀戀漀甀琀 愀渀 椀渀挀栀ഊthick. Then a mixture of game (venison, wild duck, quails & rabbit ਀最攀渀攀爀愀氀氀礀⤀ 椀猀 挀甀琀 椀渀琀漀 戀椀琀攀ⴀ猀椀稀攀搀 瀀椀攀挀攀猀 琀漀猀猀攀搀 眀椀琀栀 猀漀洀攀 瀀椀攀挀攀猀 漀昀ഊbacon, spiced with black pepper, an'some (and some nutmeg, mace, mixed ਀猀瀀椀挀攀猀 ⸀ ⸀ ⸀ 礀漀甀 最攀琀 琀栀攀 椀搀攀愀⤀⸀  䄀氀氀 漀昀 眀栀椀挀栀 椀猀 搀攀瀀漀猀椀琀攀搀 椀渀琀漀 琀栀攀ഊpastry uncooked. A piece of pastry is rolled to cover the pie with a ਀栀漀氀攀 挀甀琀 漀甀琀 漀昀 琀栀攀 洀椀搀搀氀攀 昀漀爀 琀栀攀 猀琀攀愀洀 琀漀 攀猀挀愀瀀攀⸀  吀栀攀渀 椀琀 椀猀 猀攀琀 琀漀ഊcook for at least 2 hours . . . till it is done. ਀ഊIt has to be cooked in a reasonably slow oven with the pastry (except ਀昀漀爀 琀栀愀琀 栀漀氀攀⤀ 愀氀氀 挀漀瘀攀爀攀搀 戀礀 昀漀椀氀 昀漀爀 愀戀漀甀琀 ㌀　 洀椀渀猀 琀漀 愀渀 栀漀甀爀 ⴀ 猀漀 琀栀攀ഊpastry doesn't burn. When it is cooled, the aspic which has been made ਀甀猀椀渀最 琀栀攀 猀琀漀挀欀 漀戀琀愀椀渀攀搀 昀爀漀洀 琀栀攀 戀漀渀攀猀 漀昀 猀愀椀搀 最愀洀攀 ⠀挀漀漀欀攀搀 昀漀爀 愀戀漀甀琀ഊthe same time as the pie) is poured into the pie. The pie ends up ਀氀漀漀欀椀渀最 猀漀洀攀琀栀椀渀最 氀椀欀攀 愀 瀀漀爀欀 瀀椀攀 昀爀漀洀 琀栀攀 漀甀琀猀椀搀攀⸀  圀栀攀渀 挀愀爀瘀攀搀Ⰰ 琀栀攀ഊvarious meats compress into a solid mass of various colours (depending ਀漀渀 琀栀攀 昀氀攀猀栀 甀猀攀搀⤀⸀  吀栀攀 瀀椀攀 椀猀 戀攀猀琀 攀愀琀攀渀 眀栀攀渀 愀 搀愀礀 漀爀 猀漀 漀氀搀 愀猀 琀栀攀ഊflavours sort of intermingle. It is spectacular & delicious and since I ਀栀愀瘀攀 昀漀甀渀搀 愀 瀀甀爀瘀攀礀漀爀 漀昀 挀栀攀愀瀀椀猀栀 瘀攀渀椀猀漀渀 椀琀 椀猀 渀漀琀 琀栀愀琀 攀砀瀀攀渀猀椀瘀攀 琀漀ഊmake if just venison & rabbit are used. ਀ഊSo, to get back to my question . . . can anyone refer me to a period ਀爀攀挀椀瀀攀 昀漀爀 洀攀愀琀⼀最愀洀攀 瀀椀攀 眀栀攀爀攀 琀栀攀 洀攀愀琀 椀猀 渀漀琀 挀漀漀欀攀搀 瀀爀椀漀爀 琀漀 攀渀琀爀礀ഊinto pie as I am seriously considering the above for a feast, but would ਀氀椀欀攀 琀漀 洀愀欀攀 椀琀 昀甀氀氀礀 搀漀挀甀洀攀渀琀愀戀氀攀⸀ഊ ਀吀栀愀渀欀猀 椀渀 愀搀瘀愀渀挀攀ⰀഊLorix ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㤀 䄀甀最 ㄀㤀㤀㤀 ㄀　㨀㈀㐀㨀㈀㜀 ⴀ　㐀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀愀洀攀 倀椀攀 䠀攀氀瀀℀ഊ ਀氀漀爀椀砀 眀爀漀琀攀㨀ഊ> It has to be cooked in a reasonably slow oven with the pastry (except ਀㸀 昀漀爀 琀栀愀琀 栀漀氀攀⤀ 愀氀氀 挀漀瘀攀爀攀搀 戀礀 昀漀椀氀 昀漀爀 愀戀漀甀琀 ㌀　 洀椀渀猀 琀漀 愀渀 栀漀甀爀 ⴀ 猀漀 琀栀攀ഊ> pastry doesn't burn. When it is cooled, the aspic which has been made ਀㸀 甀猀椀渀最 琀栀攀 猀琀漀挀欀 漀戀琀愀椀渀攀搀 昀爀漀洀 琀栀攀 戀漀渀攀猀 漀昀 猀愀椀搀 最愀洀攀 ⠀挀漀漀欀攀搀 昀漀爀 愀戀漀甀琀ഊ> the same time as the pie) is poured into the pie. ਀ഊPies of this sort, using raw meats as a filling, and later filled up ਀眀椀琀栀 愀 昀氀愀瘀漀爀昀甀氀 氀椀焀甀椀搀 漀爀 漀琀栀攀爀 愀椀爀 攀砀挀氀甀搀攀爀Ⰰ 猀攀攀洀 琀漀 愀瀀瀀攀愀爀 昀椀爀猀琀 椀渀ഊ17th-century English sources. Elinor Fettipace, Sir Hugh Plat, and ਀䬀攀渀攀氀洀 䐀椀最戀礀 愀爀攀 愀氀氀 最漀漀搀 猀漀甀爀挀攀猀 昀漀爀 琀栀椀猀 猀漀爀琀 漀昀 琀栀椀渀最⸀ഊ ਀䄀猀 搀攀猀挀攀渀搀愀渀琀猀 漀昀 琀栀攀 洀攀搀椀瘀愀氀 挀爀甀猀琀愀搀攀猀Ⰰ 猀漀洀攀 瀀椀攀猀 漀昀 琀栀椀猀 猀漀爀琀Ⰰ 椀渀 琀栀攀ഊearly 17th century, seem to have a wine sauce, thickened with eggs, ਀瀀漀甀爀攀搀 椀渀琀漀 琀栀攀洀⸀ 䰀愀琀攀爀 椀渀 琀栀攀 ㄀㜀琀栀 挀攀渀琀甀爀礀Ⰰ 洀愀渀礀 最愀洀攀 瀀椀攀猀 愀爀攀 昀椀氀氀攀搀ഊwith clarified butter for long keeping. I'm not sure when the first of ਀琀栀攀 愀猀瀀椀挀ⴀ昀椀氀氀攀搀 瀀椀攀猀 漀挀挀甀爀猀Ⰰ 戀甀琀 䤀 眀漀甀氀搀渀✀琀 戀攀 猀甀爀瀀爀椀猀攀搀 椀昀 琀栀攀ഊpractice occurs first in the eighteenth or nineteenth centuries. ਀ഊOn the other hand, many roast or baked meats have a naturally occurring ਀樀攀氀氀礀 琀栀愀琀 挀漀渀最攀愀氀猀 愀爀漀甀渀搀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 洀攀愀琀 愀猀 椀琀 挀漀漀氀猀⸀ 䤀昀 漀渀攀ഊwere to simply add more, to keep the meat moist, it probably wouldn't be ਀攀猀瀀攀挀椀愀氀氀礀 愀洀椀猀猀 漀爀 漀甀琀 漀昀 挀栀愀爀愀挀琀攀爀 眀椀琀栀 洀攀愀琀 瀀椀攀猀 琀漀 眀栀椀挀栀 渀漀 猀攀瀀愀爀愀琀攀ഊsauce is added. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㘀 一漀瘀 ㄀㤀㤀㤀 ㄀㄀㨀㐀㜀㨀㄀㤀 ⴀ　㘀　　ഊFrom: "Michael F. Gunter" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 挀栀攀攀猀攀 焀甀攀猀琀椀漀渀猀ഊ ਀㸀 䤀 愀洀 琀攀猀琀椀渀最 愀 爀攀挀椀瀀攀 昀漀爀 一漀爀眀攀最椀愀渀 倀愀猀琀椀攀猀ഊ> ਀㸀 琀栀愀琀 栀愀猀 琀栀攀 昀漀氀氀漀眀椀渀最 椀渀最爀攀搀椀攀渀琀猀㨀ഊ> ਀㸀 䈀攀攀昀ഊ> semisoft cheese ਀㸀 瀀椀渀攀 渀甀琀猀Ⰰ 挀甀爀爀愀渀琀猀ഊ> salt/pepper, and ginger. ਀ഊThat's pretty much the recipe I am using but the recipe is pretty ambiguious. ਀䤀琀 猀愀礀猀 琀漀 琀愀欀攀 洀攀愀琀 漀爀 昀椀猀栀 愀渀搀 愀搀搀 渀攀眀 挀栀攀攀猀攀 ⠀漀瀀琀椀漀渀愀氀 眀椀琀栀 昀椀猀栀⤀Ⰰ 挀甀爀爀愀渀琀猀ഊ(optional with fish), pine nuts (optional with fish), and spices. Place in a ਀搀漀甀最栀 漀爀 洀愀欀攀 琀甀爀渀漀瘀攀爀猀 愀渀搀 戀愀欀攀 漀爀 昀爀礀⸀ഊ ਀㸀 夀漀甀 瀀甀琀 琀栀攀 愀戀漀瘀攀 椀渀最爀攀搀椀攀渀琀猀 椀渀 愀 瀀椀攀 猀栀攀氀氀 愀渀搀 洀愀欀攀 猀漀爀琀 漀昀 愀 琀甀爀渀漀瘀攀爀Ⰰഊ> or at least that's the way I've read it, and I was wondering what cheese ਀㸀 瀀攀漀瀀氀攀 爀攀挀漀洀洀攀渀搀 愀猀 愀 猀漀昀琀 挀栀攀攀猀攀㼀ഊ ਀圀攀氀氀 眀攀 愀爀攀 瀀氀愀渀渀椀渀最 漀渀 愀 洀漀稀稀攀爀攀氀氀愀 漀爀Ⰰ 戀攀琀琀攀爀Ⰰ 䴀攀砀椀挀愀渀 焀甀攀猀漀 戀氀愀渀挀漀 眀栀椀挀栀ഊis a good new cheese. I'm making mine with cheese, aromatic spices, and some ਀眀椀琀栀 昀椀猀栀Ⰰ 猀漀洀攀 眀椀琀栀 琀甀爀欀攀礀⸀ 吀甀爀欀攀礀 戀攀挀愀甀猀攀 䤀 眀愀渀琀攀搀 猀漀洀攀琀栀椀渀最 漀琀栀攀爀 琀栀愀渀ഊchicken again. ਀ഊ> Angeline ਀ഊGunthar ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 一漀瘀 ㄀㤀㤀㤀 　㠀㨀㔀㤀㨀㄀㌀ 匀䄀匀吀ⴀ㈀ഊFrom: "Jessica Tiffin" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 挀栀攀攀猀攀 焀甀攀猀琀椀漀渀ഊ ਀䄀渀最攀氀椀渀攀 猀愀椀搀㨀ഊ> I am testing a recipe for Norwegian Pasties ਀㸀 琀栀愀琀 栀愀猀 琀栀攀 昀漀氀氀漀眀椀渀最 椀渀最爀攀搀椀攀渀琀猀㨀ഊ> Beef ਀㸀 猀攀洀椀猀漀昀琀 挀栀攀攀猀攀ഊ> pine nuts, currants ਀㸀 猀愀氀琀⼀瀀攀瀀瀀攀爀Ⰰ 愀渀搀 最椀渀最攀爀⸀ഊ> > YOu put the above ingredients in a pie shell and make sort of a turnover, ਀㸀 㸀 漀爀 愀琀 氀攀愀猀琀 琀栀愀琀✀猀 琀栀攀 眀愀礀 䤀✀瘀攀 爀攀愀搀 椀琀Ⰰ 愀渀搀 䤀 眀愀猀 眀漀渀搀攀爀椀渀最 眀栀愀琀 挀栀攀攀猀攀ഊ> > people recommend as a soft cheese? ਀ഊHmmm, this sounds very like the rather good Nourroys Pies recipe from ਀吀愀椀氀氀攀瘀攀渀琀 ⠀䤀 欀渀漀眀 椀琀 昀爀漀洀 䌀愀爀椀愀搀漀挀✀猀 䴀椀猀挀攀氀氀愀渀礀⤀㨀ഊ ਀∀吀愀欀攀 洀攀愀琀 眀攀氀氀 挀漀漀欀攀搀 愀渀搀 栀愀猀栀攀搀 昀椀渀攀Ⰰ 瀀椀渀攀 渀甀琀猀Ⰰ 挀甀爀爀愀渀琀猀 愀渀搀ഊcottage cheese chopped fine, and a little sugar and a little salt. ਀吀漀 洀愀欀攀 氀椀琀琀氀攀 䰀漀爀攀稀 瀀椀攀猀Ⰰ 氀椀欀攀 最爀攀愀琀 瀀椀攀猀 漀爀 琀栀漀猀攀 愀戀漀瘀攀Ⰰ 愀渀搀 昀爀礀ഊthem, and don't let them be too large, and whoever wishes to make ਀∀氀攀琀琀甀挀攀猀∀ 漀爀 ∀氀椀琀琀氀攀 攀愀爀猀Ⰰ∀ 洀甀猀琀 洀愀欀攀 爀漀甀渀搀猀 漀昀 瀀愀猀琀爀礀Ⰰ 琀栀攀 漀渀攀ഊlarger than the other, and fry in deep fat until they are as hard as ਀椀昀 挀漀漀欀攀搀 漀渀 琀栀攀 栀攀愀爀琀栀㬀 愀渀搀 椀昀 礀漀甀 眀椀猀栀Ⰰ 最椀氀搀 琀栀攀洀 眀椀琀栀 最漀氀搀 氀攀愀昀 漀爀ഊsilver leaf or saffron." ਀ഊThese are really good with cottage cheese (I make them with chicken): ਀猀甀爀攀氀礀 礀漀甀 挀漀甀氀搀 椀渀琀攀爀瀀爀攀琀 ∀猀攀洀椀猀漀昀琀 挀栀攀攀猀攀∀ 愀猀 挀漀琀琀愀最攀 挀栀攀攀猀攀㼀  䤀琀ഊmakes a very moist pie filling with a wonderful flavour. ਀ഊLady Jehanne de Huguenin * Seneschal, Shire of Adamastor, Cape Town ਀⠀䨀攀猀猀椀挀愀 吀椀昀昀椀渀Ⰰ 唀渀椀瘀攀爀猀椀琀礀 漀昀 䌀愀瀀攀 吀漀眀渀⤀ഊ ਀ഊDate: Thu, 25 Nov 1999 09:28:47 -0500 ਀䘀爀漀洀㨀 倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 㰀琀爀漀礀 愀琀 愀猀愀渀⸀挀漀洀㸀ഊSubject: Re: SC - why not turkey? ਀ഊSeton1355 at aol.com wrote: ਀㸀 伀漀漀漀漀栀栀栀栀栀栀⸀⸀⸀⸀⸀⸀⸀⸀䜀愀洀攀 瀀椀攀℀⸀⸀⸀⸀⸀⸀⸀⸀  㨀ⴀ⤀ഊ> Do you have a recipe? sounds yummy! ਀ഊNot specifically... modern practice would be to either make a sort of ਀猀琀攀眀 漀爀 猀愀氀洀椀 漀昀 琀栀攀 挀栀漀猀攀渀 最愀洀攀 愀渀搀 瀀甀琀 椀琀 椀渀琀漀 瀀甀昀昀 瀀愀猀琀爀礀Ⰰ 漀爀 洀愀欀攀 愀ഊstanding hot-water pie dough and fill it with raw game, bake, drain off ਀琀栀攀 樀甀椀挀攀 愀渀搀 爀攀瀀氀愀挀攀 椀琀 眀椀琀栀 愀 眀椀渀攀ⴀ昀氀愀瘀漀爀攀搀 猀琀漀挀欀 愀猀瀀椀挀Ⰰ 愀氀氀漀眀 椀琀 琀漀ഊgel and serve cold. ਀ഊLate-period practice (or one of them) would be to make a free-standing ਀栀漀琀ⴀ眀愀琀攀爀 搀漀甀最栀Ⰰ 戀愀欀攀 愀猀 愀戀漀瘀攀Ⰰ 漀渀氀礀 爀攀瀀氀愀挀椀渀最 琀栀攀 樀甀椀挀攀 眀椀琀栀 愀 猀愀甀挀攀ഊmade of wine and egg yolks, or filling the space with clarified butter ਀昀漀爀 氀漀渀最攀爀 欀攀攀瀀椀渀最⸀ഊ ਀夀漀甀 洀椀最栀琀 挀栀攀挀欀 漀甀琀 爀攀挀椀瀀攀猀 椀渀 猀漀甀爀挀攀猀 氀椀欀攀 䠀甀最栀 倀氀愀琀 漀爀 䬀攀渀攀氀洀 䐀椀最戀礀Ⰰഊunder the general heading of "to bake a turkey". ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㈀㔀 一漀瘀 ㄀㤀㤀㤀 ㄀㌀㨀㔀㔀㨀㐀㠀 ⬀㄀㄀　　ഊFrom: Lorix ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䜀愀洀攀 瀀椀攀 爀攀挀椀瀀攀㴀䰀伀一䜀Ⰰ 眀愀猀 眀栀礀 渀漀琀 琀甀爀欀攀礀ഊ ਀匀攀琀漀渀㄀㌀㔀㔀 愀琀 愀漀氀⸀挀漀洀 眀爀漀琀攀㨀ഊ> Ooooohhhhhh........Game pie!........ :-) ਀㸀 䐀漀 礀漀甀 栀愀瘀攀 愀 爀攀挀椀瀀攀㼀 猀漀甀渀搀猀 礀甀洀洀礀℀ഊ ਀䄀 䜀愀洀攀 倀椀攀 刀攀挀椀瀀攀ഊThis is a family recipe so bear with me as I try to remember it. The meat is ਀渀漀琀 挀漀漀欀攀搀 戀攀昀漀爀攀 戀攀椀渀最 瀀氀愀挀攀搀 椀渀 瀀椀攀 ☀ 猀漀 琀栀攀 瀀椀攀 渀攀攀搀猀 琀漀 戀攀 挀漀漀欀攀搀 椀渀 愀ഊmoderate oven for up to 4 hours to allow all of the meat to cook thoroughly. ਀䄀昀琀攀爀 椀琀 栀愀猀 挀漀漀氀攀搀Ⰰ 愀渀 愀猀瀀椀挀 椀猀 洀愀搀攀 ☀ 瀀漀甀爀攀搀 琀栀爀漀甀最栀 琀栀攀 猀琀攀愀洀 栀漀氀攀 椀渀 琀栀攀ഊpastry to thoroughly coat the top of the meat (like the pork pies you can buy. ਀吀栀攀 昀漀氀氀漀眀椀渀最 洀攀愀猀甀爀攀猀 愀爀攀 瀀爀攀搀椀挀愀琀攀搀 漀渀 琀栀攀 瀀椀攀 戀攀椀渀最 挀漀漀欀攀搀 椀渀 愀 爀漀甀渀搀ഊ(ceramic) container with top diameter=30cm & depth of bowl = 20cm. It is a BIG ਀瀀椀攀⸀ഊ ਀倀䄀匀吀刀夀ഊ500g lard ਀㐀　　洀氀 眀愀琀攀爀ഊ1300g flour ਀⨀ 䐀椀猀猀漀氀瘀攀 氀愀爀搀 椀渀 戀漀椀氀椀渀最 眀愀琀攀爀Ⰰ 猀琀椀爀爀椀渀最 椀琀 甀渀琀椀氀 琀栀漀爀漀甀最栀氀礀 洀椀砀攀搀 ☀ 琀栀攀渀 愀搀搀ഊit to the flour. Mix thoroughly & divide mixture using 2/3 for base & 1/3 for ਀琀漀瀀⸀  刀漀氀氀 漀甀琀 眀栀椀氀攀 猀琀椀氀氀 眀愀爀洀 ☀ 氀椀渀攀 瀀愀渀⸀  吀栀椀猀 瀀愀猀琀爀礀 爀攀挀椀瀀攀 栀愀猀 愀ഊdeliberately a high fat content. It withstands the slow cooking process well, ਀愀氀琀栀漀甀最栀 眀栀攀渀 礀漀甀 瀀甀琀 琀栀攀 挀漀洀瀀氀攀琀攀搀 瀀椀攀 椀渀 琀栀攀 漀瘀攀渀Ⰰ 礀漀甀 猀栀漀甀氀搀 挀漀瘀攀爀 椀琀 眀椀琀栀ഊalfoil & cook initially with the alfoil for over 2 hours. ਀ഊPIE ਀伀䬀Ⰰ 琀栀椀猀 椀猀 眀栀攀爀攀 眀攀 最攀琀 爀攀愀氀氀礀 爀漀甀最栀 椀渀 洀攀愀猀甀爀攀洀攀渀琀猀Ⰰ ✀挀愀甀猀攀 椀琀 眀漀爀欀猀 漀渀 ✀眀栀愀琀ഊyou think is right'! Basically you need about 2kg of pork mince, 1/2 kg of ਀猀琀爀攀愀欀礀 戀愀挀漀渀 眀椀琀栀 爀椀渀搀猀 爀攀洀漀瘀攀搀 ☀ 甀瀀 琀漀 ㈀ⴀ㌀ 欀最 ⠀搀攀瀀攀渀搀猀 漀渀 猀椀稀攀 漀昀 瀀椀攀⤀ 漀昀 最愀洀攀ഊof your choice. Generally, we try to use a mixture of white & red meats as this ਀最椀瘀攀猀 椀琀 愀 瘀攀爀礀 搀椀猀琀椀渀挀琀椀瘀攀 琀愀猀琀攀 ☀ 愀瀀瀀攀愀爀愀渀挀攀⸀  䄀猀 洀礀 昀愀琀栀攀爀 栀愀搀 愀 昀愀爀洀 ☀ഊhunted, this used to be prepared with whatever game was in the house (eg. wild ਀搀甀挀欀Ⰰ 爀愀戀戀椀琀Ⰰ 栀愀爀攀Ⰰ 焀甀愀椀氀Ⰰ 瀀栀攀愀猀愀渀琀 ☀ 瘀攀渀椀猀漀渀⤀⸀  䄀琀 愀 戀愀爀攀 洀椀渀椀洀甀洀Ⰰ 椀琀 椀猀 戀攀猀琀ഊmade with venison & rabbit, although turkey may be OK as a substitute or ਀愀搀搀椀琀椀漀渀 琀漀 琀栀椀猀 洀椀砀⸀ഊ ਀䘀漀爀 琀栀椀猀 琀漀 琀愀猀琀攀 椀琀猀 戀攀猀琀Ⰰ 琀栀攀爀攀 椀猀 愀 氀漀琀 漀昀 眀愀猀琀愀最攀Ⰰ 猀椀渀挀攀 愀氀氀 猀椀渀攀眀猀 ☀ 昀愀琀猀ഊshould be removed from the meats otherwise, the meat will toughen. ਀ഊTo start the pie, the pastry should be rolled out to about 1/2 cm thickness & ਀琀栀攀渀 瀀氀愀挀攀搀 椀渀琀漀 琀栀攀 挀漀漀欀椀渀最 瀀愀渀⸀  䤀琀 眀椀氀氀 渀攀攀搀 琀漀 戀攀 眀漀爀欀攀搀 琀漀 最攀琀 椀琀 琀漀 昀椀琀ഊproperly in the container & has a tendency to shrink while you are working it. ਀䈀攀挀愀甀猀攀 漀昀 琀栀攀 栀椀最栀 昀愀琀 挀漀渀琀攀渀琀 椀渀 琀栀攀 瀀椀攀Ⰰ 漀渀挀攀 琀栀攀 瀀愀猀琀爀礀 栀愀猀 挀漀漀氀攀搀Ⰰ 椀昀 礀漀甀ഊhave formed it in a spring form pan, you can remove the exterior, since the ਀猀椀搀攀猀 戀攀挀漀洀攀 瘀攀爀礀 栀愀爀搀 ⠀挀漀昀昀礀渀 氀椀欀攀 㨀ⴀ⤀⸀ഊ ਀吀栀攀 瀀漀爀欀 洀椀渀挀攀 椀猀 甀猀甀愀氀氀礀 洀椀砀攀搀 眀椀琀栀 愀 瘀愀爀椀攀琀礀 漀昀 猀瀀椀挀攀猀 ⠀渀甀琀洀攀最Ⰰ 洀愀挀攀Ⰰ 最椀渀最攀爀Ⰰഊblack pepper etc). Most of it is used to form a fairly thick lining over the ਀戀愀猀攀 ☀ 琀栀攀 猀椀搀攀猀 漀昀 琀栀攀 瀀愀猀琀爀礀⸀  ㄀⼀㌀ 漀昀 琀栀攀 洀椀砀攀搀 最愀洀攀 ⠀愀氀猀漀 猀瀀椀挀攀搀 愀猀 猀甀椀琀猀ഊyour taste) is loosely thrown into the base of the pie. This is then covered ਀眀椀琀栀 漀瘀攀爀氀愀瀀瀀椀渀最 猀琀爀椀瀀猀 漀昀 戀愀挀漀渀 ☀ 猀瀀椀挀攀搀 眀椀琀栀 戀氀愀挀欀 瀀攀瀀瀀攀爀 漀渀 琀漀瀀⸀  吀栀攀渀ഊanother layer of mixed game, then a layer of bacon, then the last layer of game ਀挀漀瘀攀爀攀搀 眀椀琀栀 戀愀挀漀渀⸀ഊ ਀䄀 氀椀琀琀氀攀 漀昀 琀栀攀 瀀漀爀欀 洀椀渀挀攀 椀猀 琀栀攀渀 猀瀀爀攀愀搀 漀渀 琀栀攀 琀漀瀀 愀猀 愀 猀漀爀琀 漀昀 戀甀昀昀攀爀⸀  匀洀愀氀氀ഊ"toweres" are also made out of the mince (basically mince balls). These towers ਀愀爀攀 猀瀀爀攀愀搀 愀戀漀甀琀 琀栀攀 琀漀瀀 漀昀 琀栀攀 瀀椀攀 ☀ 搀攀猀椀最渀攀搀 琀漀 氀椀昀琀 琀栀攀 瀀愀猀琀爀礀 漀昀昀 琀栀攀 洀攀愀琀ഊby about 2cm & allow an air flow & stop the pastry from sagging. Again, because ਀漀昀 琀栀攀 栀椀最栀 昀愀琀 挀漀渀琀攀渀琀 椀渀 琀栀攀 瀀愀猀琀爀礀Ⰰ 椀昀 猀甀挀栀 愀爀琀椀昀椀挀攀猀 愀爀攀 渀漀琀 甀猀攀搀Ⰰ 琀栀攀ഊpastry sags on to the meat & does not rise & becomes very soggy from the meat ਀樀甀椀挀攀猀 爀攀氀攀愀猀攀搀 椀渀 琀栀攀 挀漀漀欀椀渀最 瀀爀漀挀攀猀猀⸀ഊ ਀䄀 爀漀甀渀搀 栀漀氀攀 椀猀 挀甀琀 琀栀爀甀 琀栀攀 瀀愀猀琀爀礀 椀渀 琀栀攀 洀椀搀搀氀攀 眀椀琀栀 愀 搀椀愀洀攀琀攀爀 漀昀 愀琀 氀攀愀猀琀ഊ1cm. Small cuts can also be made in other areas of the pie. Pastry decorations ਀挀愀渀 戀攀 愀搀搀攀搀 琀漀 琀栀攀 瀀椀攀 愀琀 琀栀椀猀 猀琀愀最攀⸀  䄀氀昀漀椀氀 挀漀瘀攀爀猀 琀栀攀 瀀椀攀Ⰰ 愀氀琀栀漀甀最栀 愀 栀漀氀攀ഊmust also be cut in the alfoil to sit over the hole in the pastry. To stop the ਀瀀愀猀琀爀礀 戀甀爀渀椀渀最Ⰰ 琀栀攀 愀氀昀漀椀氀 椀猀 猀漀爀琀 漀昀 琀甀挀欀攀搀 椀渀琀漀 琀栀攀 栀漀氀攀 愀 氀椀琀琀氀攀Ⰰ 戀攀昀漀爀攀ഊpuling it firmly around the edges. ਀ഊNow, it is then cooked for about 4 hours at about 180oC. After about 2 hours, ਀琀栀攀 瀀椀攀 猀栀漀甀氀搀 戀攀 爀攀洀漀瘀攀搀 昀爀漀洀 琀栀攀 漀瘀攀渀 琀漀 挀栀攀挀欀 琀栀攀 挀漀氀漀甀爀 漀昀 琀栀攀 洀攀愀琀 樀甀椀挀攀猀⸀ഊEnormous quantities of meat juices are released when cooking this dish. ਀唀猀甀愀氀氀礀Ⰰ 琀栀攀 瀀爀攀挀愀甀琀椀漀渀猀 漀昀 瀀爀漀瀀瀀椀渀最 甀瀀 琀栀攀 瀀愀猀琀爀礀 ☀ 瀀攀爀栀愀瀀猀 氀攀愀瘀椀渀最 愀 栀漀氀氀漀眀 椀渀ഊthe meat under the center steam hole is enough to allow these meat juices to ਀攀猀挀愀瀀攀 愀猀 猀琀攀愀洀⸀  匀漀洀攀琀椀洀攀猀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 琀栀攀礀 眀椀氀氀 戀攀 爀攀氀攀愀猀攀搀 ☀ 戀甀戀戀氀攀 甀瀀 琀栀爀甀 琀栀攀ഊhole & over the pastry(Pastry will then burn on the outside :-(. This usually ਀眀椀氀氀 栀愀瀀瀀攀渀 愀昀琀攀爀 ㄀ ㄀⼀㈀ ⴀ ㈀ 栀漀甀爀猀 漀昀 挀漀漀欀椀渀最⸀  䤀昀 琀栀攀 栀漀氀攀 氀漀漀欀猀 氀椀欀攀 椀琀 椀猀ഊgoing to overflow, some of the juices may need to be spooned or siphoned out. ਀吀栀攀 瀀椀攀 猀栀漀甀氀搀 戀攀 挀漀瘀攀爀攀搀 戀礀 愀氀昀漀椀氀 愀最愀椀渀 愀渀搀 爀攀琀甀爀渀攀搀 琀漀 琀栀攀 漀瘀攀渀⸀  䤀琀 洀愀礀 渀攀攀搀ഊto be checked several times for this. ਀ഊAfter about 3 - 3 1/2 hours cooking (assuming a pie of the dimension already ਀猀琀愀琀攀搀⤀⸀  吀栀攀 愀氀昀漀椀氀 挀愀渀 戀攀 爀攀洀漀瘀攀搀 愀渀搀 琀栀攀 琀攀洀瀀攀爀愀琀甀爀攀 戀攀 爀攀搀甀挀攀搀 琀漀 ㄀㔀　漀䌀⸀ഊThe last 1/2 -1 hour of cooking is the worst, because it is usually in the last ਀㄀　ⴀ㈀　 洀椀渀甀琀攀猀 漀昀 挀漀漀欀椀渀最 ⠀愀猀 琀栀攀 瀀愀猀琀爀礀 爀愀瀀椀搀氀礀 猀琀愀爀琀猀 琀漀 戀爀漀眀渀 愀渀搀 礀漀甀 猀琀愀爀琀ഊworrying it is going to burn) that the meat is cooked thru. How can you tell ਀眀栀攀渀 琀栀攀 洀攀愀琀 椀猀 挀漀漀欀攀搀Ⰰ 琀栀攀 洀攀愀琀 樀甀椀挀攀猀 挀攀愀猀攀 琀漀 爀甀渀 眀椀琀栀 戀氀漀漀搀℀ഊ ਀圀栀椀氀猀琀 琀栀攀 瀀椀攀 椀猀 挀漀漀欀椀渀最Ⰰ 愀氀氀 戀漀渀攀猀Ⰰ 攀砀挀攀猀猀 洀攀愀琀Ⰰ ☀ ✀爀甀戀戀椀猀栀✀ 洀攀愀琀 猀栀漀甀氀搀 戀攀ഊcovered with water in a pan & allowed to cook slowly into a satisfying stock. ਀䄀昀琀攀爀 猀攀瘀攀爀愀氀 栀漀甀爀猀 漀昀 挀漀漀欀椀渀最Ⰰ 琀栀攀 戀漀渀攀猀 挀愀渀 戀攀 爀攀洀漀瘀攀搀 ☀ 琀栀攀 猀琀漀挀欀 爀攀搀甀挀攀搀ഊconsiderably. It is this mixture (perhaps with the addition of port & cranberry ਀樀攀氀氀礀 搀甀爀椀渀最 琀栀攀 椀渀椀琀椀愀氀 戀漀椀氀椀渀最 瀀爀漀挀攀猀猀⤀ 琀栀愀琀 眀椀氀氀 戀攀 甀猀攀搀 琀漀 洀愀欀攀 琀栀攀 愀猀瀀椀挀⸀ഊOnce the mixture is reduced to about 3 cups full of liquid, several egg whites ਀猀栀漀甀氀搀 戀攀 愀搀搀攀搀 琀漀 琀栀攀 洀椀砀 琀漀 挀氀愀爀椀昀礀 琀栀攀 猀琀漀挀欀⸀  䄀昀琀攀爀 戀漀椀氀椀渀最 昀漀爀 猀攀瘀攀爀愀氀ഊminutes, the egg whites will cook & rise to the surface (usually in strands). ਀吀栀攀 眀栀漀氀攀 洀椀砀 猀栀漀甀氀搀 琀栀攀渀 戀攀 猀琀爀愀椀渀攀搀 琀栀爀甀 洀甀猀氀椀渀 眀椀琀栀 琀栀攀 猀琀甀昀昀 氀攀昀琀 椀渀 琀栀攀ഊmuslin discarded. If sufficient bones have been used to boil the stock, the ਀猀琀漀挀欀 眀椀氀氀 愀挀琀甀愀氀氀礀 猀攀琀 椀琀猀攀氀昀 椀渀琀漀 愀猀瀀椀挀⸀  䠀漀眀攀瘀攀爀Ⰰ 䤀 琀攀渀搀 琀漀 昀攀攀氀 琀栀愀琀 椀琀 椀猀ഊbetter to be safe than sorry & add several spoons full of gelatin. If you want ਀琀漀 洀愀欀攀 猀甀爀攀 琀栀愀琀 礀漀甀 猀琀漀挀欀 眀椀氀氀 猀攀琀Ⰰ 礀漀甀 挀愀渀 氀攀琀 椀琀 挀漀漀氀 ☀ 猀攀攀 ⠀愀猀瀀椀挀 挀愀渀ഊalways be re-melted), or let a few drops fall onto a saucer & put it in the ਀昀爀椀搀最攀 琀漀 猀攀攀 椀昀 椀琀 栀愀爀搀攀渀猀℀ഊ ਀伀渀挀攀 琀栀攀 瀀椀攀 栀愀猀 戀攀攀渀 挀漀漀欀攀搀 ☀ 挀漀漀氀攀搀 攀渀漀甀最栀 猀漀 椀琀 椀猀 挀漀洀昀漀爀琀愀戀氀攀 琀漀 栀愀渀搀氀攀Ⰰഊpour the cooled aspic into the pie thru the hole in the top. This will need to ਀戀攀 搀漀渀攀 椀渀 猀琀愀最攀猀Ⰰ 愀猀 琀栀攀 愀猀瀀椀挀 眀椀氀氀 猀漀愀欀 琀栀爀甀 琀栀攀 洀攀愀琀 椀渀琀漀 愀渀礀 愀椀爀栀漀氀攀猀⸀  䤀琀ഊshould also soak around down the sides of the pie where the mince will have ਀挀漀渀琀爀愀挀琀攀搀 昀爀漀洀 琀栀攀 瀀愀猀琀爀礀⸀  䤀琀 椀猀 眀漀爀琀栀 氀椀昀琀椀渀最 琀栀攀 瀀椀攀 ☀ 爀漀氀氀椀渀最 椀琀 最攀渀琀氀礀ഊfrom side to side to let the aspic find all of the gaps. When the pie will not ਀愀挀挀攀瀀琀 愀渀礀 洀漀爀攀 愀猀瀀椀挀Ⰰ 挀漀瘀攀爀 椀琀 眀椀琀栀 愀 琀攀愀ⴀ琀漀眀攀氀Ⰰ 氀攀琀 椀琀 挀漀漀氀 昀甀爀琀栀攀爀Ⰰ 琀栀攀渀ഊcover with foil & put it in the fridge overnight. ਀ഊThe pie is best served a day after serving since the meat 'matures' in the pie & ਀琀愀猀琀攀猀 洀甀挀栀 渀椀挀攀爀⸀  圀攀 甀猀甀愀氀氀礀 猀攀爀瘀攀 琀栀椀猀 眀椀琀栀 愀 猀愀氀愀搀 漀昀 猀氀椀挀攀搀 漀爀愀渀最攀猀ഊ(oranges, sprinkled with brown sugar & soaked in brandy for several hours), wild ਀爀椀挀攀 ☀ 愀 挀爀椀猀瀀 最爀攀攀渀 猀愀氀愀搀⸀  䌀爀愀渀戀攀爀爀礀 漀爀 爀攀搀挀甀爀爀愀渀琀 猀愀甀挀攀 椀猀 愀 渀椀挀攀ഊaccompaniment. The pastry is very rich and is quite tasty since much of the ਀洀攀愀琀 樀甀椀挀攀猀 猀漀愀欀 椀渀琀漀 椀琀⸀  䠀漀眀攀瘀攀爀Ⰰ 洀漀猀琀 琀椀洀攀猀 瀀攀漀瀀氀攀 挀愀渀 漀渀氀礀 攀愀琀 愀 猀洀愀氀氀ഊamount of it since it is VERY rich. Cooking it in a circular pie dish can cause ਀瀀爀漀戀氀攀洀猀 眀栀攀渀 猀氀椀挀椀渀最 椀琀Ⰰ 愀氀琀栀漀甀最栀 䤀 琀攀渀搀 琀漀 瀀爀攀昀攀爀 琀栀椀猀 氀漀漀欀⸀  䴀礀 昀愀琀栀攀爀 琀攀渀搀猀ഊto cook his pies in a rectangular pyrex dish, since it is easier to slice. We ਀甀猀甀愀氀氀礀 挀漀漀欀 椀琀 椀渀 瀀礀爀攀砀 漀爀 挀攀爀愀洀椀挀 猀椀渀挀攀 琀栀攀猀攀 搀漀 渀漀琀 栀攀愀琀 椀渀 琀栀攀 猀愀洀攀 眀愀礀 愀猀ഊmetal & the pastry cooks better without burning. To get the pie out of the ਀瀀愀渀Ⰰ 礀漀甀 猀攀琀 琀栀攀 瀀愀渀 椀渀 愀 猀椀渀欀 漀昀 栀漀琀 眀愀琀攀爀 昀漀爀 猀攀瘀攀爀愀氀 洀椀渀甀琀攀猀 ☀ 琀栀椀猀 猀漀昀琀攀渀猀ഊthe lard that has leaked out on to the base of the pie dish & the pie will tip ਀漀甀琀 琀漀 戀攀 焀甀椀挀欀氀礀 爀椀最栀琀攀搀 漀渀 琀漀 愀渀漀琀栀攀爀 瀀氀愀琀攀⸀ഊ ਀䤀 栀愀瘀攀 昀爀漀稀攀渀 琀栀攀猀攀Ⰰ 戀甀琀 椀琀 搀漀攀猀 愀昀昀攀挀琀 愀搀瘀攀爀猀攀氀礀 琀栀攀 昀甀氀氀 戀漀搀椀攀搀 昀氀愀瘀漀爀⸀  吀栀攀ഊpie is incredibly rich & a little slice goes a long way. I served several of ਀琀栀攀猀攀 愀琀 愀 昀攀愀猀琀 漀昀 㜀　Ⰰ 樀甀猀琀 甀猀椀渀最 愀 瘀攀渀椀猀漀渀⼀爀愀戀戀椀琀 挀漀洀戀椀渀愀琀椀漀渀⸀  䔀愀挀栀 琀愀戀氀攀 眀愀猀ഊserved a quarter of the pie (& seconds if wanted). It was very popular, but it ਀眀愀猀 愀 氀漀琀 漀昀 眀漀爀欀 昀漀爀 愀 昀攀愀猀琀 猀攀琀琀椀渀最⸀  唀猀甀愀氀氀礀 琀栀椀猀 椀猀 愀 昀愀洀椀氀礀 搀椀猀栀 昀漀爀ഊfestive occasions. ਀ഊI note that the pastry recipe is actually very similar to these given in ਀圀攀氀猀攀爀椀渀✀猀 挀漀漀欀戀漀漀欀⸀  䘀甀爀琀栀攀爀Ⰰ 琀栀攀 挀漀洀戀椀渀愀琀椀漀渀 漀昀 琀栀攀 洀攀愀琀猀 愀爀攀 猀椀洀椀氀愀爀 琀漀 琀栀漀猀攀ഊsuggested in 'grete pies'. However, the addition of aspic into the pie is ਀瀀爀漀戀氀攀洀愀琀椀挀愀氀 昀漀爀 戀攀椀渀最 瀀攀爀椀漀搀⸀  圀攀氀猀攀爀椀渀 最椀瘀攀猀 爀攀挀椀瀀攀猀 昀漀爀 琀栀攀 洀愀欀椀渀最 漀昀 愀猀瀀椀挀Ⰰഊbut it is not added into the pies. The addition of the aspic for this recipe is ਀瘀椀琀愀氀Ⰰ 戀攀挀愀甀猀攀 漀昀 琀栀攀 氀愀爀最攀 愀椀爀猀瀀愀挀攀 氀攀昀琀 戀攀琀眀攀攀渀 琀栀攀 瀀椀攀 氀椀搀 ☀ 琀栀攀 洀攀愀琀⸀  䤀昀ഊyou don't add aspic, the meat dries out. It is not a dish that should be served ਀栀漀琀 愀猀 椀琀 琀愀猀琀攀猀 渀漀眀栀攀爀攀 愀猀 渀椀挀攀 愀猀 眀栀攀渀 椀琀 栀愀猀 愀最攀搀 昀漀爀 愀 搀愀礀 漀爀 猀漀⸀ഊ ਀夀漀甀爀猀 氀攀渀最琀栀椀氀礀 ⠀眀椀琀栀漀甀琀 栀愀瘀椀渀最 琀椀洀攀 琀漀 爀攀ⴀ爀攀愀搀 漀爀 攀搀椀琀⤀ഊ ਀䰀漀爀椀砀ഊ ਀ഊDate: Sat, 27 Nov 1999 14:05:45 EST ਀䘀爀漀洀㨀 倀攀氀搀礀渀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Game pie recipe=LONG, was why not turkey ਀ഊYour game pie recipe is very interesting. I cook a similiar pie, but add ਀挀栀漀瀀瀀攀搀 挀攀氀攀爀礀 愀渀搀 漀渀椀漀渀猀 琀漀 琀栀攀 洀椀渀挀攀搀 瀀漀爀欀⸀ 䤀 栀愀瘀攀 瀀爀攀挀漀漀欀攀搀 琀栀攀 洀攀愀琀 猀漀ഊthere is not all that excess juice and it turns out very well indeed, but ਀洀愀礀戀攀 䤀 眀椀氀氀 琀爀礀 椀琀 礀漀甀爀 眀愀礀 漀渀挀攀⸀ 䤀琀 搀漀攀猀 琀愀猀琀攀 戀攀猀琀 猀攀爀瘀攀搀 挀漀氀搀 琀栀攀 猀攀挀漀渀搀ഊday. The cookbook I have calls this pie Tourtiere and says it is ਀琀爀愀搀椀琀椀漀渀愀氀氀礀 猀攀爀瘀攀搀 挀漀氀搀 愀琀 䌀栀爀椀猀琀洀愀猀 琀椀洀攀 愀昀琀攀爀 洀椀搀渀椀最栀琀 洀愀猀猀⸀ഊ ਀倀攀氀搀礀渀ഊ ਀ഊDate: Thu, 24 Feb 2000 10:43:22 -0600 ਀䘀爀漀洀㨀 搀愀瘀椀搀 昀爀椀攀搀洀愀渀 㰀搀搀昀爀 愀琀 戀攀猀琀⸀挀漀洀㸀ഊSubject: Re: SC - Best food for War ਀ഊ> Barmakiya keeps pretty well, is intended as traveller's food, and is ਀㸀  最漀漀搀⸀ 䤀琀 挀愀渀 戀攀 洀愀搀攀 眀椀琀栀 洀攀愀琀 漀爀 昀椀猀栀⸀ 㸀㸀ഊ ਀䄀琀 㤀㨀㌀㤀 䄀䴀 ⴀ　㔀　　 ㈀⼀㈀㐀⼀　　Ⰰ 匀攀琀漀渀㄀㌀㔀㔀 愀琀 䄀伀䰀⸀䌀伀䴀 眀爀漀琀攀㨀ഊ>What is this and may we have the recipe please? ਀㸀倀栀椀氀氀椀瀀愀ഊ ਀䤀琀✀猀 琀眀漀 氀愀礀攀爀猀 漀昀  戀爀攀愀搀⼀瀀愀猀琀爀礀 眀椀琀栀 愀 氀愀礀攀爀 漀昀 挀漀漀欀攀搀 洀攀愀琀Ⰰ 漀渀椀漀渀猀Ⰰ ഊetc. in between, baked. As we make it, at least, it is much flatter ਀琀栀愀渀 愀 瀀愀猀琀礀Ⰰ 眀栀椀挀栀 椀猀 愀 瘀愀最甀攀氀礀 猀椀洀椀氀愀爀 搀椀猀栀 昀爀漀洀 䘀爀愀渀最椀猀琀愀渀⸀ 吀栀攀 ഊrecipe is in the Miscellany, as are recipes for most things I ਀洀攀渀琀椀漀渀Ⰰ 眀栀椀挀栀 椀猀 眀栀礀 䤀 甀猀甀愀氀氀礀 搀漀渀✀琀 戀漀琀栀攀爀 最椀瘀椀渀最 琀栀攀洀⸀ 吀栀椀猀 漀渀攀 椀猀㨀ഊ ਀ⴀ ⴀⴀⴀഊRecipe for the Barmakiyya ਀䄀渀搀愀氀甀猀椀愀渀 瀀⸀ 䄀ⴀ㤀 ⠀䜀漀漀搀⤀ഊ ਀䤀琀 椀猀 洀愀搀攀 眀椀琀栀 栀攀渀猀Ⰰ 瀀椀最攀漀渀猀Ⰰ 爀椀渀最 搀漀瘀攀猀Ⰰ 猀洀愀氀氀 戀椀爀搀猀Ⰰ 漀爀 氀愀洀戀⸀ 吀愀欀攀 ഊwhat you have of it, then clean it and cut it and put it in a pot ਀眀椀琀栀 猀愀氀琀 愀渀搀 漀渀椀漀渀Ⰰ 瀀攀瀀瀀攀爀Ⰰ 挀漀爀椀愀渀搀攀爀 愀渀搀 氀愀瘀攀渀搀攀爀 漀爀 挀椀渀渀愀洀漀渀Ⰰ 猀漀洀攀 ഊmurri naqi, and oil. Put it over a gentle fire until it is nearly ਀搀漀渀攀 愀渀搀 琀栀攀 猀愀甀挀攀 椀猀 搀爀椀攀搀⸀ 吀愀欀攀 椀琀 漀甀琀 愀渀搀 昀爀礀 椀琀 眀椀琀栀 洀椀氀搀 漀椀氀 ഊwithout overdoing it, and leave it aside. Then take fine flour and ਀猀攀洀漀氀椀渀愀Ⰰ 洀愀欀攀 愀 眀攀氀氀ⴀ洀愀搀攀 搀漀甀最栀 眀椀琀栀 礀攀愀猀琀Ⰰ 愀渀搀 椀昀 椀琀 栀愀猀 猀漀洀攀 漀椀氀 ഊit will be more flavorful. Then stretch this out into a thin loaf and ਀椀渀猀椀搀攀 琀栀椀猀 瀀甀琀 琀栀攀 昀爀椀攀搀 愀渀搀 挀漀漀欀攀搀 洀攀愀琀 漀昀 琀栀攀猀攀 戀椀爀搀猀Ⰰ 挀漀瘀攀爀 椀琀 ഊwith another thin loaf, press the ends together and place it in the ਀漀瘀攀渀Ⰰ 愀渀搀 眀栀攀渀 琀栀攀 戀爀攀愀搀 椀猀 搀漀渀攀Ⰰ 琀愀欀攀 椀琀 漀甀琀⸀ 䤀琀 椀猀 瘀攀爀礀 最漀漀搀 昀漀爀 ഊjourneying; make it with fish and that can be used for journeying too. ਀ഊNote: The Barmecides were a family of Persian viziers who served some ਀漀昀 琀栀攀 攀愀爀氀礀 䄀戀戀愀猀椀搀 䌀愀氀椀瀀栀猀Ⰰ 椀渀 瀀愀爀琀椀挀甀氀愀爀 䠀愀爀漀甀渀 愀氀ⴀ刀愀猀栀椀搀Ⰰ 愀渀搀 ഊwere famed for their generosity. ਀ഊ1/2 c sourdough 3 T olive oil for dough 1 1/2 t (lavender or) cinnamon ਀㌀⼀㐀 挀 眀愀琀攀爀ऀ㄀ 氀戀 戀漀渀攀搀 挀栀椀挀欀攀渀 漀爀 氀愀洀戀ऀ㄀ 琀 猀愀氀琀ഊ1 1/2 c white flour 10 oz chopped onion 1 T murri (see p. 3-4) ਀㄀ ㄀⼀㈀ 挀 猀攀洀漀氀椀渀愀ऀ㄀⼀㈀ 琀 瀀攀瀀瀀攀爀ऀ㌀ 吀 漀氀椀瘀攀 漀椀氀ഊ(1 t salt in dough) 1 t coriander 3 T more olive oil for frying ਀ഊCut the meat fairly fine (approximately 1/4" slices, then cut them ਀甀瀀⤀Ⰰ 挀漀洀戀椀渀攀 椀渀 愀 ㌀ 焀甀愀爀琀 瀀漀琀 眀椀琀栀 挀栀漀瀀瀀攀搀 漀渀椀漀渀Ⰰ ㄀ 琀 猀愀氀琀Ⰰ 猀瀀椀挀攀猀Ⰰ ഊmurri, and 3 T oil. Cook over a medium low to medium heat about an ਀栀漀甀爀⸀ 䌀漀瘀攀爀 椀琀 愀琀 琀栀攀 戀攀最椀渀渀椀渀最 猀漀 椀琀 愀氀氀 最攀琀猀 栀漀琀Ⰰ 愀琀 眀栀椀挀栀 瀀漀椀渀琀 ഊthe onion and meat release their juices; remove the cover and cook ਀甀渀琀椀氀 琀栀攀 氀椀焀甀椀搀 椀猀 最漀渀攀Ⰰ 愀戀漀甀琀 ㌀　 洀椀渀甀琀攀猀⸀ 吀栀攀渀 栀攀愀琀 ㌀ 吀 漀椀氀 椀渀 愀 ഊlarge frying pan on a medium high burner, add the contents of the ਀瀀漀琀Ⰰ 昀爀礀 漀瘀攀爀 洀攀搀椀甀洀 栀椀最栀 栀攀愀琀 愀戀漀甀琀 昀椀瘀攀 洀椀渀甀琀攀猀⸀ഊ ਀匀琀椀爀 琀漀最攀琀栀攀爀 昀氀漀甀爀Ⰰ 猀攀洀漀氀椀渀愀Ⰰ ㄀ 琀 猀愀氀琀⸀ 䜀爀愀搀甀愀氀氀礀 猀琀椀爀 椀渀 ㌀ 吀 漀椀氀⸀ ഊCombine 3/4 c water, 1/2 c sourdough. Stir this into the flour ਀洀椀砀琀甀爀攀 愀渀搀 欀渀攀愀搀 琀漀 愀 猀洀漀漀琀栀 搀漀甀最栀 ⠀眀栀椀挀栀 猀栀漀甀氀搀 漀渀氀礀 琀愀欀攀 愀 昀攀眀 ഊminutes). If you do not have sourdough, omit it; since the recipes ਀搀漀攀猀 渀漀琀 最椀瘀攀 琀栀攀 搀漀甀最栀 洀甀挀栀 琀椀洀攀 琀漀 爀椀猀攀Ⰰ 琀栀攀 猀漀甀爀搀漀甀最栀 瀀爀漀戀愀戀氀礀 ഊdoes not have a large effect on the consistency of the dough. ਀ഊDivide the dough in four equal parts. Take two parts, turn them out ਀漀渀 愀 昀氀漀甀爀攀搀 戀漀愀爀搀Ⰰ 猀焀甀攀攀稀攀 愀渀搀 猀琀爀攀琀挀栀 攀愀挀栀 ⠀漀爀 甀猀攀 愀 爀漀氀氀椀渀最 瀀椀渀⤀ ഊuntil it is at least 12" by 5". Put half the filling on one, put the ਀漀琀栀攀爀 漀渀 琀漀瀀Ⰰ 猀焀甀攀攀稀攀 琀栀攀 攀搀最攀猀 琀漀最攀琀栀攀爀 琀漀 猀攀愀氀⸀ 刀攀瀀攀愀琀 眀椀琀栀 琀栀攀 ഊother two parts of the dough and the rest of the filling. Bake on a ਀挀漀漀欀椀攀 猀栀攀攀琀 愀琀 ㌀㔀　㠀 昀漀爀 㐀　 洀椀渀甀琀攀猀⸀ഊ ਀䘀漀爀 琀栀攀 昀椀猀栀 瘀攀爀猀椀漀渀Ⰰ 猀琀愀爀琀 眀椀琀栀 ㄀ ㄀⼀㐀 氀戀 漀昀 昀椀猀栀 ⠀眀攀 甀猀攀搀 猀愀氀洀漀渀⤀⸀ ഊIf it is boneless, proceed as above, shortening the cooking time to ਀愀戀漀甀琀 ㌀㔀 洀椀渀甀琀攀猀㬀 椀琀 椀猀 渀漀琀 渀攀挀攀猀猀愀爀礀 琀漀 挀甀琀 甀瀀 琀栀攀 昀椀猀栀 昀椀渀攀Ⰰ 猀椀渀挀攀 ഊit will crumble easily once it is cooked. If your fish has bones, put ਀椀琀 漀渀 琀漀瀀 漀昀 琀栀攀 漀椀氀Ⰰ 漀渀椀漀渀猀Ⰰ 猀瀀椀挀攀猀 攀琀挀⸀Ⰰ 椀渀 琀栀攀 氀愀爀最攀猀琀 瀀椀攀挀攀猀 琀栀愀琀 ഊwill fit in the pot, cover the pot, and cook for about 10-15 minutes, ਀甀渀琀椀氀 琀栀攀 昀椀猀栀 椀猀 愀氀洀漀猀琀 爀攀愀搀礀 琀漀 昀愀氀氀 愀瀀愀爀琀㬀 椀渀 攀昀昀攀挀琀Ⰰ 椀琀 椀猀 戀攀椀渀最 ഊsteamed by the liquid produced from the onions and by its own liquid. ਀吀愀欀攀 漀甀琀 琀栀攀 昀椀猀栀Ⰰ 戀漀渀攀 椀琀Ⰰ 爀攀琀甀爀渀 琀漀 琀栀攀 瀀漀琀Ⰰ 愀渀搀 挀漀漀欀 甀渀挀漀瘀攀爀攀搀 ഊabout 30 minutes until the liquid is mostly gone. Continue as above. ਀ഊDavid Friedman ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀戀攀猀琀⸀挀漀洀⼀縀搀搀昀爀⼀ഊ ਀ഊDate: Tue, 21 Mar 2000 08:21:50 -0600 ਀䘀爀漀洀㨀 ∀刀栀漀渀搀愀 一攀眀∀ 㰀爀戀渀攀眀 愀琀 昀琀眀⸀渀爀挀猀⸀甀猀搀愀⸀最漀瘀㸀ഊSubject: Re: SC - pie crust advice ਀ഊGreetings from Lady Elizabeth Hawkwood of Elfsea. ਀ഊI have done meat pies for feast (several days ahead - some ਀眀攀爀攀 昀爀漀稀攀渀Ⰰ 猀漀洀攀 眀攀爀攀 爀攀昀爀椀最攀爀愀琀攀搀⤀ 愀渀搀 栀愀搀 渀漀 瀀爀漀戀氀攀洀ഊwith the bottom crust being soggy. All the pie dough was ਀洀愀搀攀 昀爀漀洀 ∀猀挀爀愀琀挀栀⸀∀  ⠀䘀漀漀搀 瀀爀漀挀攀猀猀漀爀 礀椀攀氀搀攀搀 愀 琀漀甀最栀攀爀ഊdough, mixing by hand was much softer/flakier.) I never ਀漀椀氀 琀栀攀 戀漀琀琀漀洀 漀昀 琀栀攀 瀀愀渀Ⰰ 戀甀琀 䤀 猀漀洀攀琀椀洀攀猀 搀甀猀琀 椀琀 眀椀琀栀 昀氀漀甀爀⸀ഊ ਀圀栀攀渀 䤀 搀漀 洀攀愀琀 瀀椀攀猀 愀琀 栀漀洀攀 昀漀爀 搀椀渀渀攀爀Ⰰ 䤀 甀猀攀 愀 挀愀欀攀 瀀愀渀ഊwith straight sides instead of the slanted side pie pan. This ਀眀漀爀欀猀 最爀攀愀琀Ⰰ 琀漀漀Ⰰ 愀渀搀 䤀✀瘀攀 渀攀瘀攀爀 栀愀搀 愀 猀漀最最礀 戀漀琀琀漀洀 ⴀ 漀渀氀礀ഊnice slices which can be held in the hand. ਀ഊPerhaps it's the length of time spent baking? And, if the ਀洀攀愀琀 洀椀砀琀甀爀攀 椀猀 渀漀琀 琀漀漀 猀漀甀瀀礀⸀ഊ ਀⼀䰀礀 䔀氀椀稀愀戀攀琀栀ഊ ਀ഊDate: Mon, 27 Mar 2000 23:15:25 -0500 ਀䘀爀漀洀㨀 最爀椀稀氀礀 愀琀 洀椀渀搀猀瀀爀椀渀最⸀挀漀洀ഊSubject: Re: SC - Platina meat roll w/questions ਀ഊ<> I think I've found a good candidate in ਀倀氀愀琀椀渀愀 䈀漀漀欀 嘀䤀Ⰰ ⌀㤀㨀ഊ ਀䴀攀愀琀 刀漀氀氀 昀爀漀洀 吀愀洀攀 䄀渀椀洀愀氀猀ഊ ਀⸀⸀⸀琀愀欀攀 愀猀 洀甀挀栀 氀攀愀渀 洀攀愀琀 愀猀 礀漀甀 眀愀渀琀 ⠀挀愀氀昀Ⰰ 挀愀瀀漀渀Ⰰ 栀攀渀 漀爀 琀栀攀 氀椀欀攀⤀ഊand cut it up fine with small knives. Mix veal fat into this meat well ਀眀椀琀栀 猀瀀椀挀攀猀⸀  圀栀攀渀 椀琀 栀愀猀 戀攀攀渀 眀爀愀瀀瀀攀搀 椀渀 琀栀椀渀 挀爀甀猀琀猀Ⰰ 戀愀欀攀 椀渀 愀渀 漀瘀攀渀⸀ഊ When they are almost cooked, put on the roll two egg yolks...beaten ਀眀椀琀栀 愀 瀀愀搀搀氀攀 眀椀琀栀 愀 氀椀琀琀氀攀 瘀攀爀樀椀甀挀攀 愀渀搀 瘀攀爀礀 爀椀挀栀 樀甀椀挀攀⸀  匀漀洀攀 愀搀搀 愀ഊbit of saffron for looks... ਀ഊI can spice the meat with ginger, cinnamon & pepper, and add a bit of ਀昀愀琀Ⰰ 攀最最 愀渀搀 瘀攀爀樀甀椀挀攀 琀漀 挀漀洀戀愀琀 琀栀攀 瀀爀攀瘀椀漀甀猀 搀爀礀 挀漀漀欀椀渀最 ⠀愀渀搀 戀椀渀搀 椀琀⤀⸀ഊ But I have a few questions: ਀ഊWould the thin crusts be pie crust? Pastry? Phyllo dough? Do we know? ਀ഊWhat is "very rich juice" (put on the crust w/eggs and verjuice)? ਀ഊAm I right in thinking of this as a spiral roll that could be sliced ਀椀渀琀漀 爀漀甀渀搀猀 昀漀爀 猀攀爀瘀椀渀最 ⠀瘀猀⸀ 洀攀愀琀 瀀椀攀 漀爀 洀攀愀琀 猀甀爀爀漀甀渀搀攀搀 戀礀 挀爀甀猀琀⤀㼀  䄀洀ഊI wrong? Is there one true way?>>>>>>>> ਀ഊThoughts that come to me are these. 1) the rich juice could be a translational shift that is actually stock or meat juice? 2) since the text suggests wrapping the meat in "crusts" I would tend to think of several smaller pies, not necessarily hand pies. 3) the crusts could easily have been a tender crust by that time, but no mention as to exactly what kind of pastry/crust. 4) there is probably no "one true way" since we are missing some information from the author. I don't recall off hand if there are other recipes in the text for smaller pies or tart-like things versus large pies, single or double crust. It is definitely wrapped in crusts, so a free-form tart/pie/pasty of some size would be likely be indicated. ਀ഊniccolo difrancesco ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ 㔀 䴀愀礀 ㈀　　　 ㄀㘀㨀㄀㤀㨀㔀㠀 䔀䐀吀ഊFrom: Bronwynmgn at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀栀攀瀀栀攀爀搀猀 倀椀攀ഊ ਀圀礀琀攀刀愀礀瘀攀渀 愀琀 愀漀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<< >....I can give you a great recipe for a ਀ 㸀洀攀愀琀 瀀椀攀Ⰰ 挀椀爀挀愀 ㄀㌀㤀　 漀爀 猀漀Ⰰ 琀栀愀琀 甀猀攀猀 爀攀最甀氀愀爀 瀀椀攀 㸀挀爀甀猀琀 昀漀爀 琀漀瀀 愀渀搀 戀漀琀琀漀洀 ഊ >(oh, and it doesn't have any veggies in it. Just >fruit). ਀ 㸀ഊ >Brangwayna Morgan ਀ ഊ Please do! :) >> ਀ഊAs easily said as done: (OOPs, I goofed - it's circa 1450, not circa 1390!) ਀ഊPies of Parys ਀㸀䘀爀漀洀 䠀愀爀氀攀椀愀渀 䴀匀 㐀　㄀㘀Ⰰ 挀⸀ ㄀㐀㔀　Ⰰ 愀猀 爀攀搀愀挀琀攀搀 椀渀 倀氀攀礀渀 䐀攀氀椀琀ഊ ਀吀愀欀攀 愀渀搀 猀洀礀琀攀 昀愀椀爀攀 戀甀琀琀攀猀 漀昀 瀀漀爀欀攀 愀渀搀 戀甀琀琀攀猀 漀昀 瘀攀氀攀 琀漀最椀搀爀攀Ⰰ 愀渀搀 瀀甀琀 栀椀琀 ഊin a faire potte. And putte thereto faire broth, And a quantitie of Wyne, ਀䄀渀搀 氀攀琀攀 愀氀氀 戀漀椀氀攀 琀漀最攀搀椀搀爀攀 琀椀氀 栀椀琀 戀攀 礀渀漀最栀㬀 䄀渀搀 琀栀攀渀 琀愀欀攀 栀椀琀 昀爀漀 琀栀攀 ഊfire, and lete kele a litel, an cast ther-to raw yolkes of eyren, and pouudre ਀漀昀 最礀渀最攀甀攀爀攀Ⰰ 猀甀最爀攀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 洀礀渀挀攀搀 搀愀琀攀猀Ⰰ 爀攀猀攀礀渀猀 漀昀 挀漀爀攀渀挀攀㬀 洀愀欀攀 ഊthen coffyns of feyre past, and do it ther-ynne, and keuere it & lete bake ਀礀ⴀ渀漀最栀⸀ഊ ਀ഊPastry for a 9-inch pie pan (top and bottom) or ca 24 tart shells ਀㄀ ㄀⼀㈀ 瀀漀甀渀搀猀 洀椀砀攀搀 最爀漀甀渀搀 洀攀愀琀Ⰰ 椀渀挀氀甀搀椀渀最 愀琀 氀攀愀猀琀 琀眀漀 漀昀 瀀漀爀欀Ⰰ 瘀攀愀氀Ⰰ 戀攀攀昀ഊ1 cup each meat stock or broth, red wine ਀㌀ 攀最最 礀漀氀欀猀 漀爀 ㄀ 眀栀漀氀攀 攀最最 瀀氀甀猀 漀渀攀 礀漀氀欀ഊ1/2 tsp. each ginger, sugar, and salt ਀㄀⼀㐀 挀甀瀀 攀愀挀栀 洀椀渀挀攀搀 搀愀琀攀猀Ⰰ 挀甀爀爀愀渀琀猀ഊoptional: pinch of ground pepper or cubebs, and/or mace, ground clove ਀ഊPut the ground raw meat in a saucepan and cover with the wine and water; ਀戀爀椀渀最 琀漀 愀 戀漀椀氀 愀渀搀 猀椀洀洀攀爀 昀漀爀 ㄀　 洀椀渀甀琀攀猀⸀  吀栀攀渀 搀爀愀椀渀 愀氀氀 琀栀攀 挀漀漀欀椀渀最 樀甀椀挀攀猀 ഊinto a heatproof container, setting aside the meat. Let the cooking liquid ਀挀漀漀氀 ⠀瀀爀攀昀攀爀愀戀氀礀 椀渀 琀栀攀 爀攀昀爀椀最攀爀愀琀漀爀 漀爀 昀爀攀攀稀攀爀⤀ 甀渀琀椀氀 礀漀甀 挀愀渀 爀攀洀漀瘀攀 愀氀氀 琀栀攀 ഊfat from the top. ਀   圀栀攀渀 礀漀甀 愀爀攀 爀攀愀搀礀 琀漀 愀猀猀攀洀戀氀攀 琀栀攀 瀀椀攀Ⰰ 氀椀渀攀 愀 瀀椀攀 搀椀猀栀 眀椀琀栀 瀀愀猀琀爀礀⸀  吀栀攀渀 ഊbring the defatted juices to a boil; beat the egg yolks (or egg and yolk) in ਀愀 戀漀眀氀 愀渀搀 戀攀愀琀 椀渀 愀 氀椀琀琀氀攀漀昀 琀栀攀 栀漀琀 ⠀戀甀琀 渀漀琀 焀甀椀琀攀 戀漀椀氀椀渀最⤀ 猀琀漀挀欀⸀  䈀攀愀琀 椀渀 ഊthe rest, still off the heat; then mix together meat, dried fruits, spices, ਀愀渀搀 猀愀甀挀攀 愀渀搀 猀琀椀爀 漀瘀攀爀 氀漀眀 栀攀愀琀 昀漀爀 愀 昀攀眀 洀椀渀甀琀攀猀 琀漀 琀栀椀挀欀攀渀 猀氀椀最栀琀氀礀⸀  倀甀琀 ഊin the prepared pie shell and cover with a top crust (unless you are making ਀椀渀搀椀瘀椀搀甀愀氀 琀愀爀琀猀⤀⸀  䈀愀欀攀 椀渀 愀 瀀爀攀ⴀ栀攀愀琀攀搀 ㌀㔀　 搀攀最爀攀攀 漀瘀攀渀 昀漀爀 愀戀漀甀琀 ㄀ 栀漀甀爀 ഊ(less for individual tarts). As the mixture may tend to be pretty sloppy at ਀昀椀爀猀琀Ⰰ 戀攀 猀甀爀攀 琀漀 猀氀椀琀 琀栀攀 琀漀瀀 挀爀甀猀琀 琀漀 愀氀氀漀眀 猀琀攀愀洀 琀漀 攀猀挀愀瀀攀㬀 愀渀搀 椀琀 洀愀礀 ഊalso be wise to put a cookie sheet or a piece of foil under the pie pan. ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ 㜀 䴀愀礀 ㈀　　　 ㄀㘀㨀　㘀㨀　㌀ 䔀䐀吀ഊFrom: Aelfwyn at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀挀椀瀀攀 昀漀爀 最漀漀搀 猀洀愀氀氀 倀漀爀欀 漀爀 挀栀椀挀欀攀渀 瀀椀攀猀ഊ ਀䰀漀爀椀砀 㰀氀漀爀椀砀 愀琀 琀爀甀洀瀀⸀渀攀琀⸀愀甀㸀 眀爀椀琀攀猀㨀ഊ<> ਀伀渀 䄀瀀爀椀氀 ㄀Ⰰ 眀攀 搀椀搀 愀 昀攀愀猀琀 昀漀爀 一漀爀琀栀攀爀渀 䰀椀最栀琀猀⸀ 圀攀 洀愀搀攀 愀 瘀愀爀椀攀琀礀 漀昀 洀攀愀琀 ഊpies using the flour and water dough from Medieval Kitchen (recipe copy ਀昀漀氀氀漀眀猀⤀ 愀渀搀 昀椀氀氀攀搀 眀椀琀栀 琀栀攀 猀甀最最攀猀琀攀搀 洀椀砀 昀爀漀洀 䄀 䈀漀欀攀 漀昀 䜀漀搀攀 䌀漀漀欀攀爀礀 ഊ(online!)(recipe copy follows). We made 8x8 inch square pies, but smaller ਀漀渀攀猀 眀漀甀氀搀 眀漀爀欀 愀猀 眀攀氀氀⸀ 䄀渀搀 䐀伀 甀猀攀 琀栀漀猀攀 猀琀愀洀瀀猀Ⰰ 琀栀愀琀✀猀 栀漀眀 眀攀 椀搀攀渀琀椀昀椀攀搀 ഊthe pie varieties; feasters loved the little cutout critters on the pies. ਀䔀渀樀漀礀℀ഊAelfwyn ਀ഊ153. Doughs for Pates, Pies and Tarts ਀䄀⸀ 䘀氀漀甀爀 愀渀搀 圀愀琀攀爀 䐀漀甀最栀ഊ1 3/4 cups four (250g) ਀㔀 昀氀⸀ 漀甀渀挀攀猀 眀愀琀攀爀 ⠀縀㄀㔀 挀氀⤀ഊ1 Tbsp olive oil ਀㄀ 猀挀愀渀琀 琀猀瀀⸀ 猀愀氀琀 ⠀䤀 瀀爀攀昀攀爀爀攀搀 氀攀猀猀⤀ഊ ਀    䌀漀洀戀椀渀攀 愀氀氀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 欀渀攀愀搀 瘀椀最漀爀漀甀猀氀礀 甀渀琀椀氀 愀 猀洀漀漀琀栀Ⰰ 猀漀洀攀眀栀愀琀 ഊelastic and rather soft dough is formed. If the dough is too moist, you can ਀欀渀攀愀搀 椀渀 愀 氀椀琀琀氀攀 愀搀搀椀琀椀漀渀愀氀 昀氀漀甀爀⸀ 圀爀愀瀀 椀渀 愀 洀漀椀猀琀 琀漀眀攀氀⸀ 愀渀搀 氀攀愀瘀攀 琀漀 爀攀猀琀 ഊin the refrigerator for at least an hour before using. ਀    䴀礀 渀漀琀攀猀㨀 琀栀椀猀 椀猀 愀 瘀攀爀礀 猀琀爀攀琀挀栀礀 搀漀甀最栀 ⠀琀栀椀渀欀 瀀椀稀稀愀 挀爀甀猀琀⤀⸀ 䈀攀 猀甀爀攀 琀漀 ഊuse a floured board to roll. I found my hands worked much better than a ਀爀漀氀氀椀渀最 瀀椀渀⸀ 吀栀椀猀 搀漀甀最栀 搀漀攀猀渀✀琀 爀椀猀攀 洀甀挀栀 椀渀 琀栀攀 戀愀欀椀渀最Ⰰ 戀甀琀 搀漀攀猀 最攀琀 瘀攀爀礀 ഊhard. We were able to easily remove the pies from the foil baking tins for ਀猀攀爀瘀椀挀攀⸀ 䤀琀 愀戀猀漀爀戀猀 猀漀洀攀 漀昀 琀栀攀 昀椀氀氀椀渀最 氀椀焀甀椀搀 愀渀搀 琀栀愀琀 洀愀欀攀猀 椀琀 爀愀琀栀攀爀 ഊyummy. I preferred the taste with about 1/2 the suggested salt. We made all ਀搀漀甀最栀 椀渀 琀栀攀 䬀椀琀挀栀攀渀 䄀椀搀 眀椀琀栀 渀漀 瀀爀漀戀氀攀洀猀⸀ 䘀夀䤀㨀 圀攀 愀氀猀漀 渀攀攀搀攀搀 愀 搀漀甀最栀 琀漀 ഊmake peacock necks and heads as part of this feast, this dough worked well ਀戀攀挀愀甀猀攀 眀攀 挀漀甀氀搀 洀漀氀搀 琀栀攀 猀栀愀瀀攀猀 眀攀 眀愀渀琀攀搀 愀渀搀 琀栀攀礀 最爀攀眀 瘀攀爀礀 氀椀琀琀氀攀 眀栀攀渀 ഊbaked. ਀ഊRecipe for Basic Meat Pie ਀䄀 䈀漀欀攀 漀昀 䜀漀搀攀 䌀漀漀欀攀爀礀ഊ1998 James L. Matterer ਀ഊ1 1/2 lb. meat (beef, pork, rabbit, poultry, venison or any combination) ਀瀀愀爀戀漀椀氀攀搀 愀渀搀 椀渀 猀洀愀氀氀 挀栀甀渀欀猀ഊ4 egg yolks ਀㄀⼀㈀ 琀漀 ㄀ 挀甀瀀 洀攀愀琀 戀爀漀琀栀 ⠀昀椀渀愀氀 洀椀砀琀甀爀攀 猀栀漀甀氀搀 戀攀 爀愀琀栀攀爀 眀攀琀⤀ഊsplash or red or white wine ਀㄀ 琀漀 ㈀ 挀甀瀀猀 琀漀琀愀氀 漀昀 愀渀礀 漀昀 琀栀攀 昀漀氀氀漀眀椀渀最Ⰰ 猀攀瀀愀爀愀琀攀 漀爀 椀渀 挀漀洀戀椀渀愀琀椀漀渀 ⠀洀椀渀挀攀搀 ഊdates, currants, raisins, minced figs, ground nuts, grated cheese) ਀㄀⼀㐀 琀猀瀀⸀ 猀愀氀琀ഊ1/4 tsp. pepper ਀㄀ 吀戀猀瀀⸀ 琀漀琀愀氀 漀昀 愀渀礀 漀昀 琀栀攀 昀漀氀氀漀眀椀渀最 猀瀀椀挀攀猀Ⰰ 猀攀瀀愀爀愀琀攀 漀爀 椀渀 挀漀洀戀椀渀愀琀椀漀渀 ഊ(ginger, allspice, cinnamon, cloves, nutmeg, cardamom, cubebs, galingale) ਀ഊ Mix well all ingredients. Place in pie shells, top with pastry lids. Bake ਀椀渀 愀 ㌀㔀　⨀䘀 漀瘀攀渀 㐀㔀 洀椀渀甀琀攀猀 琀漀 ㄀ 栀漀甀爀 漀爀 甀渀琀椀氀 琀栀攀 瀀愀猀琀爀礀 椀猀 最漀氀搀攀渀 戀爀漀眀渀 愀渀搀 ഊthe filling is set. Serve hot or cold. Makes 1 8 or 9" pie. ਀ഊ My notes; do be sure the filling is rather wet, it may overflow a bit, ਀戀甀琀 眀椀氀氀 欀攀攀瀀 琀栀攀 昀椀氀氀椀渀最 昀爀漀洀 琀愀猀琀椀渀最 琀漀漀 搀爀礀⸀ 嘀攀爀礀 礀甀洀洀礀⸀ 圀攀 洀愀搀攀 戀攀攀昀Ⰰ ഊpork, rabbit, venison and just veggie varieties. ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ 㜀 䴀愀礀 ㈀　　　 ㄀㜀㨀㈀㜀㨀㄀㘀 䔀䐀吀ഊFrom: Bronwynmgn at aol.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀挀椀瀀攀 昀漀爀 最漀漀搀 猀洀愀氀氀 倀漀爀欀 漀爀 挀栀椀挀欀攀渀 瀀椀攀猀ഊ ਀吀爀礀 琀栀攀 䬀漀欀攀渀 瘀漀渀 䠀漀渀攀爀 爀攀挀椀瀀攀 昀爀漀洀 琀栀攀 䴀椀猀挀攀氀氀愀渀礀⸀  䤀 搀椀搀 椀琀 昀漀爀 愀 搀攀洀漀 愀渀搀 ഊthe visitors certainly appreciated it! ਀ഊBrangwayna Morgan ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 　㠀 䴀愀礀 ㈀　　　 　㄀㨀㔀　㨀㌀㈀ 䔀䐀吀ഊFrom: allilyn at juno.com ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 刀攀挀椀瀀攀 昀漀爀 最漀漀搀 猀洀愀氀氀 倀漀爀欀 漀爀 挀栀椀挀欀攀渀 瀀椀攀猀ഊ ਀䄀琀 氀愀猀琀 䨀甀氀礀✀猀 圀攀愀瀀漀渀猀 倀爀漀昀椀挀椀攀渀挀礀 吀漀甀爀渀攀礀Ⰰ 琀栀攀 昀椀氀氀椀渀最 眀愀猀 挀栀椀挀欀攀渀Ⰰഊonion, celery, and apple. I forget the spices--M. Alasdair made them. ਀䤀琀 眀愀猀 䴀愀爀最愀爀攀琀✀猀 猀甀最最攀猀琀椀漀渀 琀漀 愀搀搀 琀栀攀 洀椀渀挀攀搀 愀瀀瀀氀攀Ⰰ 昀漀爀 昀氀愀瘀漀爀 愀渀搀ഊmoisture, and they were indeed scoffed down. ਀ഊWe did the Flaumpeyns for dinner, and I suppose you could use small ਀愀洀漀甀渀琀猀 琀漀 洀愀欀攀 琀栀攀 琀愀爀琀猀⸀  吀栀攀 最爀攀愀琀 昀甀渀 漀昀 䘀氀愀甀洀瀀攀礀渀猀 椀猀 琀栀攀ഊflame-pointed crust, but the filling is good. ਀ഊHere are some copy + paste bits from that file: ਀ഊForme of Cury ਀ഊ194. Chewetes on fyssh day. Take turbot, haddock, codling and hake, and ਀挀漀漀欀 椀琀⸀  最爀椀渀搀 琀栀攀 挀漀漀欀攀搀 昀椀猀栀 愀渀搀 愀搀搀 最爀漀甀渀搀 搀愀琀攀猀Ⰰ 爀愀椀猀椀渀猀Ⰰ 瀀椀渀攀 渀甀琀猀Ⰰഊgood powders and salt. Make a small pie shell as above; close the filing ਀椀渀猀椀搀攀 愀渀搀 昀爀礀 椀琀 椀渀 漀椀氀Ⰰ 漀爀 猀琀攀眀 椀琀 椀渀 猀甀最愀爀 愀渀搀 眀椀渀攀Ⰰ 漀爀 戀愀欀攀 椀琀Ⰰ 愀渀搀ഊserve it forth. ਀ഊ193. Chewetes on flesshe day. Meat Pot Pies. [ëchouxí : means ਀椀渀搀椀瘀椀搀甀愀氀 猀洀愀氀氀Ⰰ 爀漀甀渀搀 瀀愀猀琀爀椀攀猀⸀崀⸀  䴀椀渀挀攀 瀀漀爀欀 愀渀搀 挀栀椀挀欀攀渀Ⰰ 愀渀搀 昀爀礀ഊtogether, make a small pie shell and put the meat in. On top, put ਀栀愀爀搀ⴀ戀漀椀氀攀搀 攀最最 礀漀氀欀猀Ⰰ 最爀漀甀渀搀 最椀渀最攀爀 愀渀搀 猀愀氀琀⸀  䌀漀瘀攀爀 眀椀琀栀 愀 琀漀瀀 挀爀甀猀琀ഊand fry in grease, or bake it until brown, and serve forth. ਀       ഊ ਀㄀⸀ 䌀甀琀 挀椀爀挀氀攀猀 漀昀 猀琀爀漀渀最 瀀椀攀 搀漀甀最栀 琀漀 昀椀琀 氀愀爀最攀 洀甀昀昀椀渀 挀甀瀀猀⸀       ㈀⸀ 唀猀攀ഊfrozen pot pie tins. 3. Use large turnover forms. ਀㌀⼀㐀 䌀⸀  洀椀渀挀攀搀 瀀漀爀欀ऀऀऀ㌀⼀㐀 䌀⸀  洀椀渀挀攀搀 挀栀椀挀欀攀渀ഊ2 hard-boiled egg yolks, crumbled good pinch ground ginger ਀猀栀愀欀攀 漀昀 猀愀氀琀ഊFry meat together, drain. Place in shell. Crumble yolks over meat, ਀猀瀀爀椀渀欀氀攀 琀栀攀 最椀渀最攀爀 愀渀搀 猀愀氀琀 漀渀 琀漀瀀⸀  䌀漀甀氀搀 挀漀漀欀 最椀渀最攀爀 愀渀搀 猀愀氀琀 眀椀琀栀ഊmeat. Place in pastry container. For first 2, cover with top crust, ਀挀爀椀洀瀀 攀搀最攀猀⸀  䘀漀爀 琀甀爀渀漀瘀攀爀猀Ⰰ 挀氀漀猀攀 洀漀氀搀⸀  䈀爀甀猀栀 眀椀琀栀 戀甀琀琀攀爀 漀爀 洀椀氀欀Ⰰ 漀爀ഊlightly beaten egg. Bake 450* until dough is done, about 20 min. Or, ਀搀攀攀瀀 昀愀琀 昀爀礀⸀ഊNote 1: this is going to be dry. When bitten, the filling will crumble ਀漀甀琀⸀  吀爀礀㨀 猀攀瀀愀爀愀琀攀 琀栀攀 礀漀氀欀猀 昀爀漀洀 琀栀攀 攀最最 眀栀椀琀攀⸀  䈀漀椀氀 琀栀攀 攀最最 礀漀氀欀猀 椀渀ഊgently simmering water. Use the raw egg whites as a binder, mixing in ਀眀椀琀栀 琀栀攀 挀漀漀欀攀搀 洀攀愀琀 愀渀搀 猀瀀椀挀攀猀⸀  吀栀攀渀Ⰰ 挀爀甀洀戀氀攀 琀栀攀 攀最最 礀漀氀欀猀 漀瘀攀爀Ⰰ 漀爀ഊmash yolks lightly with any broken egg yolk pieces, and sprinkle over the ਀琀漀瀀⸀ഊNote 2: To prepare ahead for feast or lunch, use turnover form, cook 5 ਀洀椀渀⸀ 椀渀 戀漀椀氀椀渀最 眀愀琀攀爀Ⰰ 爀攀洀漀瘀攀 眀椀琀栀 猀氀漀琀琀攀搀 猀瀀漀漀渀Ⰰ 氀愀礀 漀渀 挀漀漀欀椀攀 猀栀攀攀琀猀 㔀ഊmin in freezer, package in freezer bags. ਀ഊForme of ਀䌀甀爀礀ऀऀऀऀऀऀऀऀ䠀椀攀琀琀Ⰰഊet al ਀䘀漀爀 琀漀 洀愀欀攀 昀氀愀甀洀瀀攀礀渀猀⸀  吀愀欀攀 挀氀攀渀攀 瀀漀爀欀 愀渀搀 戀漀椀氀攀 椀琀 琀攀渀搀爀攀Ⰰ 琀栀攀渀渀攀 栀攀眀攀ഊit small, and bray it smal in a morter. Take fyges and boile hem tendre ਀椀渀 猀洀愀氀攀 愀氀攀Ⰰ ☀ 戀爀愀礀 栀攀洀Ⰰ ☀ 琀攀渀搀爀攀 挀栀攀猀攀 琀栀攀爀眀椀琀栀㬀 琀栀攀渀渀攀 眀愀椀猀挀栀攀 栀攀洀 椀渀ഊwater & thenne bray hem alle togider with ayren. Thenne take powdour of ਀瀀攀瀀攀爀Ⰰ 漀爀 攀氀猀 瀀漀眀搀漀甀爀 洀愀爀挀栀愀甀渀琀Ⰰ ☀ 愀礀爀攀渀Ⰰ 愀渀搀 愀 瀀漀爀挀椀漀甀渀 漀昀 猀愀昀爀漀甀渀 愀渀搀ഊsalt; thenne take blank sugur, eyren & flour, & make a past with a ਀爀漀氀氀攀爀攀⸀  吀栀攀渀渀攀 洀愀欀攀 琀栀攀爀漀昀 猀洀愀氀攀 瀀攀氀攀琀琀攀猀 ☀ 昀爀礀 栀攀洀 戀爀漀甀渀 椀渀 挀氀攀渀攀ഊgrece, & set hem asyde. Thenne make of that oother deel of that past ਀氀漀渀最 挀漀昀昀礀渀猀Ⰰ ☀ 搀漀 琀栀愀琀 挀漀洀愀搀攀 琀栀攀爀椀渀Ⰰ 愀渀搀 挀氀漀猀攀 栀攀洀 昀愀椀爀攀 眀椀琀栀 愀 ഊcouertour, & pynche hem smale aboute. Thanne kyt aboue foure other sex ਀眀愀礀攀猀⸀  吀栀愀渀渀攀 琀愀欀攀 攀甀攀爀礀 漀昀 琀栀愀琀 欀甀琀琀礀渀最 瘀瀀 ☀ 琀栀攀渀渀攀 挀漀氀漀甀爀 椀琀 眀椀琀栀ഊyolkes of ayren, & plaunt hem thick in to the flaumpeyns aboue ther thou ਀欀甀琀琀攀猀琀 栀攀洀 ☀ 猀攀琀 栀攀洀 椀渀 愀渀 漀瘀攀渀攀 愀渀搀 氀愀琀 栀攀洀 戀愀欀攀 攀猀攀氀椀挀栀Ⰰ 愀渀搀 琀栀愀渀渀攀ഊserue hem forth. ਀ഊ192. Flampoyntes. Pointy Flan. Cook fat pork. Clean of fat, gristle ਀愀渀搀 戀漀渀攀猀㬀 最爀椀渀搀 漀爀 瀀甀爀攀攀 椀琀⸀  䜀爀椀渀搀 挀栀攀攀猀攀 愀渀搀 愀搀搀 眀椀琀栀 猀甀最愀爀 愀渀搀 最漀漀搀ഊpowders. Make a coffin [crust to use as a dish] an inch deep, and put in ਀琀栀攀 昀椀氀氀椀渀最⸀  䴀愀欀攀 愀 愀 琀栀椀渀 氀攀愀昀 漀昀 最漀漀搀 瀀椀攀 挀爀甀猀琀 漀爀 昀椀氀漀 瀀愀猀琀爀礀 愀渀搀 挀甀琀ഊout small points, fry them and put them on the stuffing, and bake it. ਀ഊ116. For to make flaumpeyns. Pointy Flan.. Take clean pork and simmer ਀甀渀琀椀氀 琀攀渀搀攀爀Ⰰ 挀栀漀瀀 椀琀 愀渀搀 瀀甀爀攀攀⸀  匀椀洀洀攀爀 昀椀最猀 甀渀琀椀氀 琀攀渀搀攀爀 椀渀 猀洀愀氀氀 愀氀攀Ⰰഊrinse in fresh water, cut and puree, and add tender cheese; and then mix ਀琀栀攀洀 愀氀氀 琀漀最攀琀栀攀爀 眀椀琀栀 攀最最猀⸀  吀愀欀攀 最爀漀甀渀搀 瀀攀瀀瀀攀爀 漀爀 攀氀猀攀 猀琀爀漀渀最 猀瀀椀挀攀猀Ⰰഊand hard boiled eggs, and a portion of saffron and salt; then make a ਀搀漀甀最栀 漀昀 搀愀爀欀 戀爀漀眀渀 猀甀最愀爀Ⰰ 攀最最猀 愀渀搀 昀氀漀甀爀Ⰰ 愀渀搀 爀漀氀氀 椀琀 漀甀琀⸀  䴀愀欀攀 猀洀愀氀氀ഊpellets [for the flames, these need to be squares or diamonds bent in ਀栀愀氀昀崀 愀渀搀 昀爀礀 琀栀攀洀 戀爀漀眀渀 椀渀 挀氀攀愀渀 最爀攀愀猀攀Ⰰ 愀渀搀 猀攀琀 琀栀攀洀 愀猀椀搀攀⸀  䘀爀漀洀 琀栀攀ഊrest of the dough, make long coffins and put the pork mixture in, and ਀挀漀瘀攀爀 眀椀琀栀 愀 琀漀瀀 挀爀甀猀琀Ⰰ 愀渀搀 瀀椀渀挀栀 琀栀攀 攀搀最攀猀 琀漀最攀琀栀攀爀 琀漀 猀攀愀氀⸀  䌀甀琀 㐀 琀漀 㘀ഊslits in the top crust to let steam escape, color it with egg yolks, turn ਀甀瀀 琀栀攀 攀搀最攀猀 漀昀 琀栀攀 猀琀攀愀洀 猀氀椀琀猀Ⰰ 挀漀瘀攀爀椀渀最 眀椀琀栀 琀栀攀 戀攀愀琀攀渀 攀最最 礀漀氀欀Ⰰ 瀀氀愀渀琀ഊthickly with the flame points and set in an oven and let bake slowly and ਀猀攀爀瘀攀⸀ഊ ਀䜀氀漀猀猀愀爀礀 渀漀琀攀 猀愀礀猀㨀 䴀匀 䈀漀搀氀攀礀 䌀䌀䌀 䘀 ㈀㤀㄀ 挀愀氀氀猀 昀漀爀 攀焀甀愀氀 愀洀漀甀渀琀猀 漀昀 挀栀攀攀猀攀ഊand pork, 5 lbs. each. ਀倀甀爀攀攀搀 挀漀漀欀攀搀 瀀漀爀欀ऀऀऀ昀椀最猀 ഊale cottage cheese ਀攀最最猀ऀऀऀऀऀ栀愀爀搀 戀漀椀氀攀搀 攀最最猀ഊsaffron salt ਀挀甀戀攀戀猀ऀऀऀऀऀ最爀愀椀渀猀 漀昀 倀愀爀愀搀椀猀攀ഊmace cloves ਀最椀渀最攀爀ऀऀऀऀऀ挀椀渀渀愀洀漀渀ഊDough: brown sugar ਀攀最最猀ऀऀऀऀऀ昀氀漀甀爀ഊSimmer figs in ale until tender; puree. Beat raw eggs into cottage ਀挀栀攀攀猀攀Ⰰ 瀀甀琀 琀栀爀漀甀最栀 戀氀攀渀搀攀爀 眀椀琀栀 昀椀最猀 愀渀搀 愀氀攀Ⰰ 洀椀砀 琀栀漀爀漀甀最栀氀礀 眀椀琀栀 瀀甀爀攀攀搀ഊpork and spices. Add grated brick cheese as necessary to make good ਀挀漀渀猀椀猀琀攀渀挀礀⸀ 䴀愀欀攀 搀漀甀最栀 愀渀搀 昀漀爀洀 氀漀渀最 爀攀挀琀愀渀最氀攀猀 漀昀 瀀愀猀琀攀Ⰰ 昀漀爀洀椀渀最 漀瘀攀爀ഊloaf pans if necessary, also making the flame points. Could remove a ਀氀椀琀琀氀攀 搀漀甀最栀Ⰰ 愀搀搀 猀愀渀搀攀爀猀 琀漀 洀愀欀攀 爀攀搀Ⰰ 甀猀攀 昀漀爀 昀氀愀洀攀 瀀漀椀渀琀猀Ⰰ 漀爀 猀瀀爀椀渀欀氀攀ഊflame points with sanders. Fill long coffins with pork paste. Hide hard ਀戀漀椀氀攀搀 攀最最猀 椀渀猀椀搀攀Ⰰ 猀漀 眀椀氀氀 猀栀漀眀 眀栀攀渀 挀甀琀⸀  匀攀琀 愀 搀漀甀最栀 琀漀瀀 挀爀甀猀琀 漀渀ഊcoffins, maybe filo, seal edges, brush with egg yolk, set flame points in ਀瀀氀愀挀攀Ⰰ 栀漀氀搀椀渀最 眀椀琀栀 攀最最 礀漀氀欀⸀  䴀漀猀琀 漀昀 琀栀攀 昀椀氀氀椀渀最 椀猀 瀀爀攀ⴀ挀漀漀欀攀搀Ⰰ 猀漀 戀愀欀攀ഊat low heat, slowly, until coffin is done and filling well heated, to ਀挀漀漀欀 攀最最⼀挀栀攀攀猀攀 洀椀砀琀甀爀攀⸀⸀  䴀愀欀攀 愀 瘀攀最最椀攀 瘀攀爀猀椀漀渀 戀礀 猀甀戀猀琀椀琀甀琀椀渀最 最爀漀甀渀搀ഊlentils for the pork. ਀ഊRegards, ਀䄀氀氀椀猀漀渀Ⰰ     愀氀氀椀氀礀渀 愀琀 樀甀渀漀⸀挀漀洀ഊ ਀ഊDate: Mon, 08 May 2000 10:45:35 -0400 ਀䘀爀漀洀㨀 䔀氀愀椀渀攀 䬀漀漀最氀攀爀 㰀攀欀漀漀最氀攀爀 愀琀 挀栀攀猀愀瀀攀愀欀攀⸀渀攀琀㸀ഊSubject: Re: SC - Recipe for good small Pork or chicken pies ਀ഊLorix wrote: ਀㸀 䤀 愀洀 椀渀 琀栀攀 洀椀搀搀氀攀 漀昀 瀀爀攀瀀愀爀椀渀最 昀漀爀 愀 昀攀愀猀琀 ☀ 愀洀 愀戀漀甀琀 琀漀 洀愀欀攀 猀漀洀攀 猀洀愀氀氀 瀀椀攀猀ഊ> or pasties for the lunches. I have a tried & true recipe for beef pies that ਀㸀 最漀攀猀 搀漀眀渀 眀攀氀氀Ⰰ 戀甀琀 䤀 愀洀 愀氀猀漀 氀漀漀欀椀渀最 愀琀 洀愀欀椀渀最 瀀漀爀欀 ☀ 挀栀椀挀欀攀渀 瀀椀攀猀 愀猀 眀攀氀氀⸀ 䤀ഊ> have egg-based quiche type recipes, but I am looking for something more ਀㸀 洀攀愀琀椀攀爀⸀ഊ ਀䄀猀 瀀爀漀洀椀猀攀搀Ⰰ 栀攀爀攀 椀猀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 倀椀攀猀 漀昀 倀愀爀椀猀 ⠀昀爀漀洀 倀氀攀礀渀 䐀攀氀椀琀⤀ഊ ਀伀爀椀最椀渀愀氀㨀ഊ ਀吀愀欀攀 愀渀搀 猀洀礀琀攀 昀愀椀爀 戀甀琀琀攀猀 漀昀 瀀漀爀欀攀 愀渀搀 戀甀琀琀攀猀 漀昀 瘀攀氀攀 琀漀最椀搀爀攀Ⰰ 愀渀搀 瀀甀琀 栀椀琀 椀渀 愀ഊfair potte, And putte thereto faire broth. And a quantite of Wyne, And lete all ਀戀漀椀氀攀 琀漀最攀搀椀搀爀攀 琀椀氀 栀椀琀 戀攀 礀渀漀最栀㬀 䄀渀搀 琀栀攀渀 琀愀欀攀 栀椀琀 昀爀漀 琀栀攀 昀椀爀攀 愀渀搀 氀攀琀 欀攀氀攀 愀ഊlitel, and cast there-to raw yolkes of eyren, and pouudre of gynguere, sugre and ਀愀愀氀琀Ⰰ 愀渀搀 洀礀渀挀攀搀 搀愀琀攀猀Ⰰ 爀攀猀攀礀渀猀 漀昀 挀漀爀攀渀挀攀㬀 洀愀欀攀 琀栀攀渀 挀漀昀昀礀渀猀 漀昀 昀攀礀爀攀 瀀愀猀琀Ⰰ 愀渀搀 搀漀 椀琀 琀栀攀爀ⴀ礀渀渀攀Ⰰ 愀渀搀 欀攀甀爀攀 椀琀 ☀ 氀攀琀攀 戀愀欀攀 礀ⴀ渀漀甀最栀⸀  䠀愀爀氀⸀ 㐀　㄀㘀ഊ ਀吀栀攀 爀攀搀愀挀琀椀椀漀渀㨀ഊ ਀倀愀猀琀爀礀 昀漀爀 愀 㤀ⴀ椀渀挀栀 瀀椀攀 瀀愀渀 漀爀 挀愀 ㈀㐀 琀愀爀琀 猀栀攀氀氀猀ഊ1 1/2 lbs mixed ground meat, including at least two of pork, veal, beef ਀㄀ 挀甀瀀 攀愀挀栀 洀攀愀琀 猀琀漀挀欀 漀爀 戀爀漀琀栀Ⰰ 爀攀搀 眀椀渀攀ഊ3 egg yolks or 1 whole egg plus 1 yolk ਀㄀⼀㈀ 琀猀瀀⸀ 攀愀挀栀 最椀渀最攀爀Ⰰ 猀愀氀琀 ☀ 猀甀最愀爀ഊ1/4 cup each minced dates, currants ਀漀瀀琀椀漀渀愀氀㨀  瀀椀渀挀栀 漀昀 最爀漀甀渀搀 瀀攀瀀瀀攀爀 漀爀 挀甀戀攀戀猀Ⰰ 愀渀搀⼀漀爀 洀愀挀攀Ⰰ 最爀漀甀渀搀 挀氀漀瘀攀ഊ ਀倀甀琀 琀栀攀 最爀漀甀渀搀 爀愀眀 洀攀愀琀 椀渀 愀 猀愀甀挀攀瀀愀渀 愀渀搀 挀漀瘀攀爀 眀椀琀栀 琀栀攀 眀椀渀攀 愀渀搀 眀愀琀攀爀㬀 戀爀椀渀最 琀漀 愀 戀漀椀氀 愀渀搀 猀椀洀洀攀爀 昀漀爀 ㄀　 洀椀渀甀琀攀猀⸀  吀栀攀渀 搀爀愀椀渀 愀氀氀 琀栀攀 挀漀漀欀椀渀最 樀甀椀挀攀猀 椀渀琀漀 愀 栀攀愀琀瀀爀漀漀昀 挀漀渀琀愀椀渀攀爀Ⰰ 猀攀琀琀椀渀最 愀猀椀搀攀 琀栀攀 洀攀愀琀⸀  䰀攀琀 琀栀攀 挀漀漀欀椀渀最 氀椀焀甀椀搀 挀漀漀氀 ⠀瀀爀攀昀攀爀愀戀氀礀 椀渀 琀栀攀 爀攀昀爀椀最攀爀愀琀漀爀 漀爀 昀爀攀攀稀攀爀⤀ 甀渀琀椀氀 礀漀甀 挀愀渀 爀攀洀漀瘀攀 愀氀氀 漀昀 琀栀攀 昀愀琀 昀爀漀洀 琀栀攀 琀漀瀀⸀ഊ ਀圀栀攀渀 礀漀甀 愀爀攀 爀攀愀搀礀 琀漀 愀猀猀攀洀戀氀攀 琀栀攀 瀀椀攀Ⰰ 氀椀渀攀 愀 瀀椀攀 搀椀猀栀 眀椀琀栀 瀀愀猀琀爀礀⸀  吀栀攀渀 戀爀椀渀最 琀栀攀 搀攀ⴀ昀愀琀琀攀搀 樀甀椀挀攀猀 琀漀 愀 戀椀氀㬀 戀攀愀琀 琀栀攀 攀最最 礀漀氀欀猀 ⠀漀爀 攀最最 愀渀搀 礀漀氀欀⤀ 椀渀 愀 戀漀眀氀Ⰰ 愀渀搀 戀攀愀琀 椀渀 愀 氀椀琀琀氀攀 漀昀 琀栀攀 栀漀琀Ⰰ 戀甀琀 渀漀琀 焀甀椀琀攀 戀漀椀氀椀渀最Ⰰ 猀琀漀挀欀⸀  䈀攀愀琀 椀渀 琀栀攀 爀攀猀琀Ⰰ 猀琀椀氀氀 漀昀昀 琀栀攀 栀攀愀琀㬀 琀栀攀渀 洀椀砀 琀漀最攀琀栀攀爀 洀攀愀琀Ⰰ 搀爀椀攀搀 昀爀甀椀琀猀Ⰰ 猀瀀椀挀攀猀 愀渀搀 猀愀甀挀攀Ⰰ 愀渀搀 猀琀椀爀 漀瘀攀爀 氀漀眀 栀攀愀琀 昀漀爀 愀 昀攀眀 洀椀渀甀琀攀猀 琀漀 琀栀椀挀欀攀渀 猀氀椀最栀琀氀礀⸀  倀甀琀 椀渀 琀栀攀 瀀爀攀瀀愀爀攀搀 瀀椀攀 猀栀攀氀氀 愀渀搀 挀漀瘀攀爀 眀椀琀栀 愀 琀漀瀀 挀爀甀猀琀 ⠀甀渀氀攀猀猀 礀漀甀✀爀攀 洀愀欀椀渀最 椀渀搀椀瘀椀搀甀愀氀 琀愀爀琀猀⤀⸀  䈀愀欀攀 椀渀 愀 瀀爀攀ⴀ栀攀愀琀攀搀 ㌀㔀　 漀瘀攀渀 昀漀爀 愀戀漀甀琀 漀渀攀 栀漀甀爀 ⠀氀攀猀猀 昀漀爀 椀渀搀椀瘀椀搀甀愀氀 琀愀爀琀猀⤀⸀  䄀猀 琀栀攀 洀椀砀琀甀爀攀 洀愀礀 琀攀渀搀 琀漀 戀攀 瀀爀攀琀琀礀 猀氀漀瀀瀀礀 愀琀 昀椀爀猀琀Ⰰ 戀攀 猀甀爀攀 琀漀 猀氀椀琀 琀栀攀 琀漀瀀 挀爀甀猀琀 琀漀 愀氀氀漀眀 猀琀攀愀洀 琀漀 攀猀挀愀瀀攀Ⰰ 愀渀搀 椀琀 愀氀猀漀 洀愀礀 戀攀 眀椀猀攀 琀漀 瀀甀琀 愀 挀漀漀欀椀攀 猀栀攀攀琀 漀爀 昀漀椀氀 甀渀搀攀爀 琀栀攀 瀀椀攀 瀀愀渀⸀ഊ ਀圀攀 搀椀搀 琀栀攀猀攀 戀漀琀栀 琀栀椀猀 眀愀礀 愀渀搀 愀猀 琀甀爀渀漀瘀攀爀猀 昀漀爀 倀攀渀渀猀椀挀Ⰰ 愀渀搀 椀琀 眀漀爀欀攀搀 漀甀琀 瘀攀爀礀ഊwell. There is also a sausage pie which my lord has made....I'll see if I can get that recipe as well. ਀ഊKiri ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ 　㘀 匀攀瀀 ㈀　　　 ㄀㐀㨀㄀㘀㨀　㐀 ⴀ　㐀　　ഊFrom: "Nicholas Sasso" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀䔀㨀 匀瀀攀氀琀 ⠀爀攀挀椀瀀攀⤀ഊ ਀㰀㰀㰀 䤀 昀椀渀搀 洀椀渀攀 愀琀 琀栀攀 氀漀挀愀氀 栀攀愀氀琀栀 昀漀漀搀 猀琀漀爀攀⸀  吀爀椀琀椀挀甀洀 猀瀀攀氀琀愀 椀猀 愀 栀愀爀搀攀爀ഊwheat than the more common emmer (Triticum dicoccum) and does very well in ਀氀攀愀瘀攀渀攀搀 戀爀攀愀搀猀 愀渀搀 猀漀洀攀 瀀愀猀琀爀椀攀猀⸀  吀栀攀 洀攀愀氀 椀猀 甀猀甀愀氀氀礀 愀 氀椀琀琀氀攀 挀漀愀爀猀攀爀ഊthan modern flour. ਀ഊI don't recall any Medieval recipes which call specifically for spelt, but ਀琀栀攀爀攀 愀爀攀 猀漀洀攀 椀渀 琀栀攀 刀漀洀愀渀 挀漀爀瀀甀猀⸀ഊ ਀䈀攀愀爀 㸀㸀㸀㸀ഊ ਀一漀琀 栀椀最栀 䴀攀搀椀攀瘀愀氀Ⰰ 戀甀琀 椀渀 匀挀甀氀氀礀✀猀 渀攀眀 戀漀漀欀Ⰰ 一攀愀瀀漀氀椀琀愀渀 䌀甀椀猀椀渀攀Ⰰ 栀攀 椀渀挀氀甀搀攀猀 愀 爀攀挀椀瀀攀 昀漀爀 愀 猀瀀攀氀琀 琀漀爀琀 眀栀椀挀栀 椀猀 愀戀猀漀氀甀琀攀氀礀 搀椀瘀椀渀攀 昀漀爀 搀椀渀渀攀爀 愀猀 眀攀氀氀 愀猀 愀 栀攀愀爀琀礀 戀爀攀愀欀昀愀猀琀⼀戀爀甀渀挀栀⸀  䰀愀搀礀 䌀愀椀琀氀椀渀 猀攀爀瘀攀搀 椀琀 琀漀眀愀爀搀猀 琀栀攀 攀渀搀 漀昀 漀甀爀 洀攀最愀䘀攀愀猀琀 愀琀 氀愀猀琀 挀漀爀漀渀愀琀椀漀渀⸀  䤀✀氀氀 栀愀瘀攀 琀栀愀琀 洀攀渀甀 愀渀搀 爀攀挀椀瀀攀猀 眀攀戀戀攀搀 渀攀砀琀 眀攀攀欀 猀漀洀攀琀椀洀攀⸀ഊ ਀渀椀挀挀漀氀漀 搀椀昀爀愀渀挀攀猀挀漀ഊ ਀䄀 匀瀀攀氀琀 吀漀爀琀ഊ ਀匀漀甀爀挀攀㨀ഊ The Neapolitan Recipe Collection ,by Terence Scully ਀ഊPrimary Source: ਀匀瀀攀氀琀 吀漀爀琀攀 ⠀⌀㄀㌀　⤀㨀 䌀氀攀愀渀 琀栀攀 猀瀀攀氀琀 瘀攀爀礀 眀攀氀氀 愀渀搀 挀漀漀欀 椀琀 椀渀 昀愀琀 戀爀漀琀栀Ⰰ 琀栀攀渀 搀爀愀椀渀 椀琀㬀 最攀琀 愀 瀀漀甀渀搀 漀昀 渀攀眀 挀栀攀攀猀攀 愀渀搀 栀愀氀昀 愀 瀀漀甀渀搀 漀昀 漀氀搀Ⰰ 最爀椀渀搀椀渀最 漀爀 最爀愀琀椀渀最 戀漀琀栀攀㬀 最攀琀 愀 瘀攀愀氀 戀攀氀氀礀 琀栀愀琀 椀猀 眀攀氀氀 挀漀漀欀攀搀 戀礀 戀漀椀氀椀渀最 愀渀搀 愀氀洀漀猀琀 搀椀猀椀渀琀攀最爀愀琀椀渀最Ⰰ 戀攀愀琀 椀琀 眀椀琀栀 愀 欀渀椀昀攀Ⰰ 愀搀搀 昀椀渀攀 猀瀀椀挀攀猀Ⰰ 猀甀最愀爀Ⰰ 愀渀搀 猀愀昀昀爀漀渀 眀椀琀栀 昀椀昀琀攀攀渀 攀最最猀Ⰰ 愀渀搀 洀椀砀 攀瘀攀爀礀琀栀椀渀最 琀漀最攀琀栀攀爀㬀 洀愀欀攀 愀 瀀愀猀琀爀礀 挀爀甀猀琀 漀渀 琀栀攀 戀漀琀琀漀洀 漀昀 愀 瀀愀渀Ⰰ 瀀甀 琀栀攀 洀椀砀琀甀爀攀 椀渀 椀琀 眀椀琀栀 攀渀漀甀最栀 戀甀琀琀攀爀㬀 眀栀攀渀 栀愀氀昀 挀漀漀欀攀搀Ⰰ 瀀甀琀 氀愀猀愀最渀攀 挀氀漀猀攀氀礀 琀漀最攀琀栀攀爀 漀渀 琀漀瀀Ⰰ 琀栀攀渀 氀攀琀 椀琀 挀漀漀欀 愀 氀椀琀琀氀攀 洀漀爀攀㬀 琀愀欀攀 椀琀 漀甀琀 愀渀搀 最愀爀渀椀猀栀 椀琀 眀椀琀栀 猀甀最愀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 爀漀猀攀眀愀琀攀爀⸀ഊ ਀ഊRedaction by: Caitlin of Enniskillen (Catherine Hartley) ਀匀攀爀瘀椀渀最 匀椀稀攀㨀 ㄀　 ഊ ਀䤀渀最爀攀搀椀攀渀琀猀㨀ഊ ਀  ㌀ 漀甀渀挀攀猀 猀瀀攀氀琀ഊ 10 eggs ਀  ㄀ 瀀漀甀渀搀 䘀愀爀洀攀爀✀猀 挀栀攀攀猀攀ഊ 1/2 pound Parmesan cheese ਀  ㄀ 挀甀瀀 挀栀椀挀欀攀渀 猀琀漀挀欀ഊ 2 fluid ounces pork fat ਀  ㈀ 琀愀戀氀攀猀瀀漀漀渀猀 瀀漀眀搀攀爀 搀漀甀挀攀ഊ 2 teaspoons sugar ਀  㔀 猀愀昀昀爀漀渀 琀栀爀攀愀搀猀ഊ ਀  縀縀 䜀愀爀渀椀猀栀ഊ 1 teaspoon sugar ਀  ㄀ 琀攀愀猀瀀漀漀渀 爀漀猀攀眀愀琀攀爀ഊ 1/4 teaspoon Cinnamon -- ground ਀  ㄀ 瀀椀攀 挀爀甀猀琀ഊ 2 lasagna noodles ਀ഊClean the spelt and cook in broth with pork fat. Drain broth. Mix spices, cheese, sugar, saffron and eggs and add to spelt. ਀ഊPlace in pastry crust. Cover with cooked lasagna noodles. Garnish. Bake at 375 for about 30 minutes to 45 minutes until set. ਀ഊYield: 1 large pie ਀ഊNotes: Used a recipe from a book called "The Splendid Table" by Lynne Rossetto Kasper as a guide. ਀ഊPer serving: 364 Calories (kcal); 20g Total Fat; (51% calories from fat); 19g Protein; 25g Carbohydrate; 210mg Cholesterol; 815mg Sodium ਀ഊFood Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㄀ 匀攀瀀 ㈀　　　 ㄀㠀㨀㈀㠀㨀㄀㘀 ⴀ　㐀　　 ⠀䔀䐀吀⤀ഊFrom: Jenne Heise ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 吀䤀 䄀爀琀椀挀氀攀 ⴀ 匀甀瀀瀀漀爀琀 䬀椀琀挀栀攀渀ഊ ਀㸀  ⠀夀攀爀 䔀砀挀攀氀氀攀渀挀礀 䜀甀渀琀栀愀爀Ⰰ 䤀 搀漀渀✀琀 琀栀椀渀欀 琀栀愀琀 瀀漀爀欀 瀀椀攀猀 眀漀爀欀 眀攀氀氀 眀栀攀渀ഊ>they have to be transported a day and a half to a war. Not when you need ਀㸀攀渀漀甀最栀 琀漀 昀攀攀搀 攀椀最栀琀礀 瀀攀漀瀀氀攀 昀漀爀 昀漀甀爀 搀愀礀猀⸀ഊ ਀䠀洀⸀ 夀漀甀 欀渀漀眀Ⰰ 䤀 栀愀搀 愀 琀栀漀甀最栀琀Ⰰ 琀栀攀 猀愀甀猀愀最攀Ⰰ 挀栀攀攀猀攀Ⰰ 洀甀猀栀爀漀漀洀 攀琀挀⸀ 昀椀氀氀攀搀ഊrolls/pies of bread dough may be period, based on a passage in the ਀搀漀洀漀猀琀爀漀椀㨀ഊ ਀䐀漀洀漀猀琀爀漀椀㨀 ∀圀栀攀渀 琀栀攀 猀攀爀瘀愀渀琀猀 戀愀欀攀 戀爀攀愀搀Ⰰ 漀爀搀攀爀 琀栀攀洀 琀漀 猀攀琀 猀漀洀攀 漀昀 琀栀攀ഊdough aside, to be stuffed for pies. When they bake wheat bread, have pies made for the family from the coarse flour left in the sieve. For meat days stuff them with whichever meat is to hand. For fast days use kasha, peas, broth, turnips, mushrooms, cabbage, or whatever God provides...." ਀ഊThe fighting household that made teh bread dough wrapped around filling ਀爀漀氀氀猀 昀漀甀渀搀 琀栀愀琀 琀栀攀礀 挀漀甀氀搀 戀攀 洀愀搀攀 愀栀攀愀搀 漀昀 琀椀洀攀Ⰰ 戀愀欀攀搀Ⰰ 昀爀漀稀攀渀 猀漀氀椀搀Ⰰഊand transportported to War (Pennsic) in coolers and they kept quite well. ਀ഊJadwiga Zajaczkowa, mka Jennifer Heise jenne at tulgey.browser.net ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㌀ 匀攀瀀 ㈀　　　 　㤀㨀㐀㌀㨀㌀㘀 ⬀　㈀　　ഊFrom: "Cindy M. Renfrow" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 倀椀攀猀ഊ ਀㸀䴀漀爀最愀渀 䌀愀椀渀 眀爀漀琀攀㨀ഊ>> I meant in terms of shape, not filling. Most period pies, at least in the ਀㸀㸀 爀攀挀椀瀀攀猀 䤀 栀愀瘀攀 猀攀攀渀Ⰰ 栀愀瘀攀 愀 ∀挀漀昀昀礀渀∀ 漀昀 猀漀洀攀 琀礀瀀攀 愀渀搀 搀漀 渀漀琀 椀渀搀椀挀愀琀攀 琀栀攀ഊ>> turnover-style of pastry used in a pasty. Of course, I've been a bit ਀㸀㸀 昀漀挀甀猀攀搀 漀昀 氀愀琀攀 ⠀猀琀爀愀眀戀攀爀爀礀 瀀椀攀 䄀☀匀 攀渀琀爀礀 椀渀 琀栀攀 眀漀爀欀猀⤀⸀ഊ> ਀㸀䤀琀 洀愀礀 渀漀琀 猀愀礀 猀漀 椀渀 琀栀攀 爀攀挀椀瀀攀猀 琀栀愀琀 眀攀 栀愀瘀攀 椀渀 漀甀爀 挀甀爀爀攀渀琀 挀漀爀瀀甀猀Ⰰഊ>however, there are period illustrations showing folks eating what look ਀㸀昀漀爀 愀氀氀 琀栀攀 眀漀爀氀搀 氀椀欀攀 䠀漀猀琀攀猀猀 䘀爀甀椀琀 倀椀攀猀⸀ 䴀礀 昀愀瘀漀爀椀琀攀 椀猀 漀渀 愀 䘀爀攀渀挀栀ഊ>ivory, late 14th c., and it shows the fellow with the pie in his hand, ਀㸀眀椀琀栀 愀 戀椀琀攀 漀甀琀 漀昀 椀琀Ⰰ 愀渀搀 栀椀猀 洀漀甀琀栀 椀猀 漀戀瘀椀漀甀猀氀礀 昀甀氀氀⸀⸀⸀ഊ> ਀㸀✀䰀愀椀渀椀攀ഊ ਀䠀攀爀攀 椀猀 愀 爀攀挀椀瀀攀 昀漀爀 愀 琀甀爀渀漀瘀攀爀ⴀ猀琀礀氀攀 昀椀猀栀 瀀愀猀琀礀⸀ 吀栀攀爀攀 愀爀攀 漀琀栀攀爀 猀椀洀椀氀愀爀ഊrecipes in this collection. ਀ഊHarleian MS. 279 - Dyuerse Bake Metis ਀砀⸀  刀愀瀀攀礀攀⸀  吀愀欀攀 䐀漀眀Ⰰ ☀ 洀愀欀攀 嬀琀栀崀攀爀ⴀ漀昀 愀 戀爀漀搀攀 嬀琀栀崀椀渀 挀愀欀攀㬀 嬀琀栀崀攀渀 琀愀欀攀ഊFygys & Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or ਀氀攀渀最攀 礀ⴀ戀爀愀椀搀 眀椀琀栀ⴀ愀氀㬀 ☀ 琀愀欀攀 瀀漀甀搀攀爀 漀昀 倀攀瀀椀爀Ⰰ 䜀愀氀礀渀最愀氀攀Ⰰ 䌀氀漀眀攀嬀㌀崀Ⰰ ☀ 洀攀渀挀攀ഊto-gedere, & ley [th]in comede on [th]e cake in [th]e maner of a benecodde, ਀礀ⴀ爀漀氀氀礀搀 眀椀琀栀 嬀琀栀崀椀渀 栀漀渀搀㬀 嬀琀栀崀愀渀 漀甀攀爀ⴀ挀愀猀琀攀 琀栀礀 挀愀欀攀 漀甀攀爀 嬀琀栀崀椀 挀漀洀愀搀攀Ⰰ 愀猀ഊit wol by-clippe hit; & with a sawcere brerde go round as [th]e comade ਀氀礀椀琀栀Ⰰ ☀ 欀甀琀琀攀 栀攀洀Ⰰ ☀ 猀漀 栀攀 椀猀 欀甀琀 ☀ 挀氀漀猀攀 眀椀琀栀ⴀ愀氀Ⰰ ☀ 戀愀欀攀 漀爀 昀爀礀攀 椀琀Ⰰ ☀ഊ[th]anne serue it forth. ਀ഊ10. Rapeye. Take Dough, & make thereof a broad thin cake; then take Figs ਀☀ 刀愀椀猀椀渀猀 猀洀愀氀氀 最爀漀甀渀搀Ⰰ ☀ 昀椀爀猀琀 猀攀攀琀栀攀搀Ⰰ 䄀渀搀 愀 瀀椀攀挀攀 漀昀 䠀愀搀搀漀挀欀 漀爀 氀椀渀最ഊpounded withal; & take powder of Pepper, Galingale, Cloves, & mix together, ਀☀ 氀愀礀 琀栀椀渀攀 洀椀砀琀甀爀攀 漀渀 琀栀攀 挀愀欀攀 椀渀 琀栀攀 洀愀渀渀攀爀 漀昀 愀 戀攀愀渀ⴀ挀漀搀Ⰰ 爀漀氀氀攀搀 眀椀琀栀ഊthine hand; then cast thy cake over thy mixture, as it will embrace it; & ਀眀椀琀栀 愀 猀愀甀挀攀爀 爀椀洀 最漀 爀漀甀渀搀 愀猀 琀栀攀 洀椀砀琀甀爀攀 氀椀攀猀Ⰰ ☀ 挀甀琀 琀栀攀洀Ⰰ ☀ 猀漀 栀攀 椀猀 挀甀琀ഊ& closed withal, & bake or fry it, & then serve it forth. (From Take a ਀吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀Ⰰ 瘀漀氀⸀ ㄀Ⰰ 瀀⸀ 㜀㈀⤀ഊ ਀䌀椀渀搀礀 刀攀渀昀爀漀眀⼀匀椀渀挀最椀攀昀甀ഊcindy at thousandeggs.com ਀䄀甀琀栀漀爀 ☀ 倀甀戀氀椀猀栀攀爀 漀昀 ∀吀愀欀攀 愀 吀栀漀甀猀愀渀搀 䔀最最猀 漀爀 䴀漀爀攀Ⰰ 䄀 䌀漀氀氀攀挀琀椀漀渀 漀昀 ㄀㔀琀栀ഊCentury Recipes" and "A Sip Through Time, A Collection of Old Brewing ਀刀攀挀椀瀀攀猀∀ഊhttp://www.thousandeggs.com ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 匀攀瀀 ㈀　　　 ㄀　㨀㔀㤀㨀㔀㤀 ⴀ　㔀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀眀攀攀琀 匀瀀椀渀愀挀栀 吀愀爀琀ഊ ਀䤀✀洀 琀攀猀琀椀渀最 猀漀洀攀 漀昀 琀栀攀 爀攀挀椀瀀攀猀 䤀 眀椀氀氀 戀攀 瀀爀攀瀀愀爀椀渀最 昀漀爀 倀爀漀琀攀挀琀漀爀愀琀攀⸀  䤀ഊtried out the Spinach Tart on the unsuspecting populace last night. The ਀猀瀀椀渀愀挀栀 氀漀瘀攀爀猀 氀椀欀攀搀 椀琀⸀  䴀漀猀琀 漀昀 琀栀攀 猀瀀椀渀愀挀栀 栀愀琀攀爀猀 爀攀昀甀猀攀搀 椀琀Ⰰ 愀氀琀栀漀甀最栀 愀ഊcouple who tried it declared it almost edible. ਀ഊThe crust turned out to be very light and flaky. I'm wondering whether this ਀椀猀 琀栀攀 瀀攀爀椀漀搀 椀渀琀攀渀琀 漀爀 眀栀攀琀栀攀爀 琀栀攀礀 眀漀爀欀攀搀 琀栀攀 搀漀甀最栀 洀漀爀攀 琀漀 洀愀欀攀 愀ഊheavier, crisper crust. ਀ഊYou will note that rosewater has been left out of the finished recipes. The ਀䈀愀爀漀渀攀猀猀 愀渀搀 䤀 栀愀瘀攀 搀攀挀椀搀攀搀 琀栀愀琀 昀漀爀 琀栀攀 昀攀愀猀琀Ⰰ 爀漀猀攀眀愀琀攀爀 椀猀 愀 猀挀爀椀戀愀氀ഊerror, much as saffron is for Cariadoc. ਀ഊBear ਀ഊ ਀匀眀攀攀琀 匀瀀椀渀愀挀栀 吀愀爀琀  ഊ ਀䄀 匀瀀椀渀渀愀最攀 吀愀爀琀⸀  吀愀欀攀 愀 最漀漀搀 猀琀漀爀攀 漀昀 匀瀀椀渀愀最攀Ⰰ 愀渀搀 戀漀礀氀 椀琀 椀渀 愀 倀椀瀀欀椀渀Ⰰഊwith White Wine, till it be soft as pap; then take it and strain it well into a pewter dish, not leavingany part unstrained; then put to it Rose-water, great store of Sugar and cinamon, and boyle it till itbe thick as Marmalade. ਀吀栀攀渀 氀攀琀 椀琀 挀漀漀氀攀Ⰰ 愀渀搀 愀昀琀攀爀 昀椀氀氀 礀漀甀爀 䌀漀昀昀椀渀 愀渀搀 愀搀漀爀渀 椀琀⸀⸀⸀ ഊ ਀ऀऀऀऀ䜀攀爀瘀愀猀攀 䴀愀爀欀栀愀洀 ഊ The English Hous-wife, 1615 ਀ ഊ1 pound spinach (fresh or frozen) cleaned and chopped ਀㄀⼀㈀ 挀甀瀀 眀栀椀琀攀 眀椀渀攀 ഊ1 cup water ਀㄀⼀㌀ 挀甀瀀 猀甀最愀爀 ⠀漀爀 洀漀爀攀⤀ ഊ1 teaspoon cinnamon ਀ ഊBoil spinach in wine and 1/2 cup water until very soft. ਀倀爀攀猀猀 琀栀爀漀甀最栀 愀 挀漀氀愀渀搀攀爀 漀爀 爀甀渀 琀栀爀漀甀最栀 愀 昀漀漀搀 瀀爀漀挀攀猀猀漀爀 琀漀 洀椀渀挀攀 氀愀爀最攀ഊpieces of spinach. ਀䌀漀洀戀椀渀攀 猀甀最愀爀 愀渀搀 ㄀⼀㈀ 挀甀瀀 眀愀琀攀爀 椀渀 愀 瀀愀渀  愀渀搀 戀爀椀渀最 琀漀 愀 戀漀椀氀⸀ ഊStir in spinach and cinnamon. ਀刀攀搀甀挀攀 栀攀愀琀 琀漀 洀攀搀椀甀洀 愀渀搀 挀漀漀欀 甀渀琀椀氀 愀氀洀漀猀琀 搀爀礀⸀ ഊPut spinach into pie shell. Cool. ਀ ഊAfter cooling the tart can be adorned with fruit, powdered sugar, crystal ਀猀甀最愀爀Ⰰ 攀琀挀⸀  伀渀攀 琀攀猀琀攀爀 猀甀最最攀猀琀攀搀 猀氀椀挀攀搀 栀愀爀搀戀漀椀氀攀搀 攀最最猀⸀ ഊ ਀一漀琀攀猀㨀  伀渀攀 琀栀椀爀搀 挀甀瀀 漀昀 猀甀最愀爀 猀眀攀攀琀攀渀猀 琀栀攀 猀瀀椀渀愀挀栀 眀椀琀栀漀甀琀 戀攀椀渀最 挀氀漀礀椀渀最⸀ഊA cup of sugar would make a thicker syrup and make the spinach closer to the ਀洀愀爀洀愀氀愀搀攀 漀昀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀⸀ ഊ ਀伀渀攀 琀攀愀猀瀀漀漀渀 漀昀 昀爀攀猀栀 挀椀渀渀愀洀漀渀 瀀爀漀瘀椀搀攀猀 愀 渀椀挀攀 戀椀琀攀 眀椀琀栀漀甀琀 戀攀椀渀最ഊoverpowering. ਀ ഊFresh spinach may require additional water or wine in the first boil. I ਀甀猀攀搀 昀爀漀稀攀渀 猀瀀椀渀愀挀栀 昀漀爀 愀瘀愀椀氀愀戀椀氀椀琀礀 愀渀搀 猀瀀攀攀搀⸀  䤀 甀猀攀搀 䴀愀氀愀瘀愀猀椀愀 眀椀渀攀Ⰰ 眀栀椀挀栀 椀猀 昀愀椀爀氀礀 猀琀爀漀渀最Ⰰ 愀渀搀 挀甀琀 椀琀 眀椀琀栀 眀愀琀攀爀 昀漀爀 攀砀瀀攀搀椀攀渀挀攀⸀  吀栀攀 猀瀀椀渀愀挀栀 愀戀猀漀爀戀攀搀 洀甀挀栀 漀昀 琀栀攀 氀椀焀甀椀搀⸀ ഊ ਀ഊElizabethan Pie Shell ਀ഊAnother Way. Then make your paste with butter, fair water, and the yolkes ਀漀昀 琀眀漀 漀爀 琀栀爀攀攀 䔀最猀Ⰰ 愀渀搀 猀漀 猀漀漀渀攀 愀猀 礀攀 栀愀瘀攀 搀爀椀瘀攀渀 礀漀甀爀 瀀愀猀琀攀Ⰰ 挀愀猀琀 漀渀 愀 氀椀琀琀氀攀 猀甀最愀爀Ⰰ 愀渀搀 爀漀猀攀眀愀琀攀爀Ⰰ 愀渀搀 栀愀爀搀攀渀 礀漀甀爀 瀀愀猀琀攀 愀昀漀爀攀 椀渀 琀栀攀 漀瘀攀渀⸀  吀栀攀渀 琀愀欀攀 椀琀 漀甀琀Ⰰ 愀渀搀 昀椀氀氀 椀琀Ⰰ 愀渀搀 猀攀琀 椀琀 椀渀 愀最愀椀渀攀⸀ ഊ ਀ऀऀऀ吀栀攀 䜀漀漀搀 䠀甀猀眀椀昀攀猀 䠀愀渀搀洀愀椀搀Ⰰ ㄀㔀㠀㠀 ഊ ਀ഊ1/2 cup butter ਀㄀ ㄀⼀㈀ 挀甀瀀 昀氀漀甀爀 ⠀愀瀀瀀爀漀砀⸀⤀ ഊ2 egg yolks ਀㄀⼀㌀ 挀甀瀀 眀愀琀攀爀 ഊsugar ਀ ഊIn a bowl, cut butter into 1 cup of flour, until it crumbs. ਀䄀搀搀 攀最最 礀漀氀欀猀 愀渀搀 挀甀琀 椀渀琀漀 洀椀砀琀甀爀攀⸀  䄀搀搀 愀搀搀椀琀椀漀渀愀氀 昀氀漀甀爀 愀 吀愀戀氀攀猀瀀漀漀渀 愀琀 愀ഊtime until the moisture is absorbed into the crumbs. ਀䄀搀搀 琀栀攀 眀愀琀攀爀 愀渀搀 挀甀琀 椀渀琀漀 洀椀砀琀甀爀攀⸀  䄀搀搀 愀搀搀椀琀椀漀渀愀氀 昀氀漀甀爀 愀 吀愀戀氀攀猀瀀漀漀渀 愀琀 愀ഊtime, as needed, until the moisture is absorbed into the crumbs. ਀倀甀猀栀 琀栀攀 挀爀甀洀戀猀 椀渀琀漀 愀 戀愀氀氀Ⰰ 眀漀爀欀椀渀最 琀栀攀 搀漀甀最栀 最攀渀琀氀礀 昀漀爀 愀 昀攀眀 猀攀挀漀渀搀猀 琀漀ഊsmooth it. ਀䰀攀琀 琀栀攀 搀漀甀最栀 爀攀猀琀 昀漀爀 ㄀㔀 琀漀 ㌀　 洀椀渀甀琀攀猀⸀ ഊRoll out the crusts on a floured surface and transfer to pie pans. The ਀爀攀挀椀瀀攀 洀愀欀攀猀 琀眀漀 㠀 漀爀 㤀 椀渀挀栀 瀀椀攀 猀栀攀氀氀猀⸀ ഊPrick the pie shells to let air vent from between the shell and the pan. ਀匀瀀爀椀渀欀氀攀 猀甀最愀爀 漀渀 琀栀攀 猀栀攀氀氀 戀攀昀漀爀攀 戀愀欀椀渀最⸀  䤀 甀猀攀搀 愀戀漀甀琀 愀 猀挀愀渀琀 ㄀⼀㐀ഊteaspoon granulated white. ਀ ഊIf the shell is to be filled after baking, bake the shell at 325 degrees F ਀昀漀爀 愀戀漀甀琀 ㌀㔀 洀椀渀甀琀攀猀 漀爀 甀渀琀椀氀 瘀攀爀礀 氀椀最栀琀 戀爀漀眀渀⸀ ഊIf the filling needs to be baked in the shell, bake the shell at 325 degrees ਀䘀 昀漀爀 愀戀漀甀琀 ㄀　 洀椀渀甀琀攀猀Ⰰ 爀攀洀漀瘀攀Ⰰ 昀椀氀氀 愀渀搀 挀漀渀琀椀渀甀攀 戀愀欀椀渀最 愀猀 瀀攀爀 琀栀攀 昀椀氀氀椀渀最 爀攀挀椀瀀攀⸀ ഊ ਀一漀琀攀猀㨀  吀栀椀猀 爀攀挀椀瀀攀 洀愀欀攀猀 瘀攀爀礀 氀椀最栀琀Ⰰ 挀爀椀猀瀀 瀀椀攀 猀栀攀氀氀猀⸀  䤀昀 琀栀攀 搀漀甀最栀 椀猀ഊworked minimally, the result is flaky and very similar to modern pie shells. The more the the more the pie shell resembles a crisp or cracker. ਀  ഊBy taste, salt is noticeably missing from the crust, but the sugar modifies ਀琀栀攀 琀愀猀琀攀⸀  䄀 昀椀渀攀 最爀漀甀渀搀 眀栀椀琀攀 猀甀最愀爀 漀爀 愀 戀爀漀眀渀 猀甀最愀爀 洀椀最栀琀 瀀爀攀猀攀渀琀 椀渀琀攀爀攀猀琀椀渀最 搀椀昀昀攀爀攀渀挀攀猀⸀ ഊ ਀䄀猀 眀爀椀琀琀攀渀Ⰰ 琀栀椀猀 爀攀挀椀瀀攀 愀瀀瀀攀愀爀猀 琀漀 戀攀 昀漀爀 愀 搀攀猀猀攀爀琀 猀栀攀氀氀Ⰰ 戀甀琀 椀琀 洀椀最栀琀 愀氀猀漀ഊrepresent an interesting contrast for a savory filling. ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀　 匀攀瀀 ㈀　　　 ㄀㈀㨀㔀㄀㨀㈀㐀 ⴀ　㔀　　ഊFrom: "Decker, Terry D." ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 匀䌀 ⴀ 匀眀攀攀琀 匀瀀椀渀愀挀栀 吀愀爀琀ഊ ਀㸀 䈀攀愀爀Ⰰ 搀椀搀 礀漀甀 猀攀爀瘀攀 琀栀椀猀 栀漀琀 漀爀 挀漀氀搀㼀  圀漀甀氀搀 椀琀 洀愀欀攀 洀甀挀栀 搀椀昀昀攀爀攀渀挀攀㼀  䐀椀搀 ഊ> you try it both ways or just one? I'm just wondering if this may make a ਀㸀 最漀漀搀 瀀椀挀ⴀ渀椀挀 琀礀瀀攀 漀昀 椀琀攀洀 挀漀氀搀 愀琀 琀栀攀 䈀愀爀漀渀椀愀氀 倀愀瘀椀氀氀椀漀渀 愀琀 琀栀攀 吀漀甀爀渀攀礀 ഊ> field. ਀㸀 伀氀眀攀渀ഊ ਀吀栀攀 猀瀀椀渀愀挀栀 琀愀爀琀 眀愀猀 猀攀爀瘀攀搀 愀琀 爀漀漀洀 琀攀洀瀀攀爀愀琀甀爀攀⸀  䤀 琀愀猀琀攀搀 椀琀 戀漀琀栀 栀漀琀 愀渀搀ഊcold, and I'm of the opinion that it tasted better cold. While Markham may ਀栀愀瘀攀 洀攀愀渀琀 昀漀爀 琀栀攀 搀椀猀栀 琀漀 戀攀 戀愀欀攀搀 椀渀 琀栀攀 挀漀昀昀椀渀Ⰰ 䤀 眀漀甀氀搀 樀甀搀最攀 琀栀攀 爀攀挀椀瀀攀ഊto mean that the spinach was cooked seperately from the coffin (which would ਀栀愀瘀攀 戀攀攀渀 瀀爀攀瀀愀爀攀搀 搀甀爀椀渀最 愀渀 攀愀爀氀椀攀爀 戀愀欀椀渀最⤀ 琀栀攀渀 琀栀攀 猀瀀椀渀愀挀栀 眀愀猀 瀀氀愀挀攀搀 椀渀ഊthe coffin and prepared for presentation. The dish should hold well on a ਀猀椀搀攀戀漀愀爀搀⸀ഊ ਀吀栀攀 瀀椀攀 猀栀攀氀氀 䤀 挀栀漀猀攀 琀漀 洀愀欀攀 昀漀爀 琀栀攀 挀漀昀昀椀渀 洀愀礀 渀漀琀 戀攀 眀栀愀琀 眀愀猀 甀猀攀搀 椀渀ഊperiod, we don't know. But it did suit my needs, and it was from a recipe I ਀栀愀搀 渀漀琀 瀀爀攀瘀椀漀甀猀氀礀 眀漀爀欀攀搀⸀  䜀漀琀琀愀 最攀琀 洀礀 昀甀渀 椀渀 猀漀洀攀眀栀攀爀攀⸀ഊ ਀䈀攀愀爀ഊ ਀ഊDate: Sun, 28 Jan 2001 10:12:36 -0500 ਀䘀爀漀洀㨀 䨀愀渀攀 䈀漀礀欀漀 㰀樀戀漀礀欀漀 愀琀 洀愀最洀愀⸀挀愀㸀ഊSubject: Re: Pierogies vs pirozhki (was Re: SC - Northkeep's Winterkingdom) ਀ഊYana is correct that pierogies is the term used by modern folks for ਀∀搀甀洀瀀氀椀渀最猀∀⸀  䠀漀眀攀瘀攀爀 琀栀攀 搀漀甀最栀 椀猀 洀漀爀攀 漀昀 愀 渀漀漀搀氀攀 搀漀甀最栀 ⠀挀愀渀 戀攀 焀甀椀琀攀ഊstretchy) as opposed to a pastry dough (usually flour, egg, water and ਀猀愀氀琀⤀⸀ 䐀甀洀瀀氀椀渀最猀 椀猀 琀栀攀 䔀渀最氀椀猀栀 琀爀愀渀猀氀愀琀椀漀渀 琀栀愀琀 洀礀 唀欀爀愀椀渀愀椀渀 昀愀洀椀氀礀Ⰰ 愀渀搀ഊmany Polish friends, applies to them. ਀猀攀攀㨀  䰀攀洀渀椀猀Ⰰ 䴀愀爀椀愀 愀渀搀 䠀攀渀爀礀欀 嘀椀琀爀礀⸀ 伀氀搀 倀漀氀椀猀栀 吀爀愀搀椀琀椀漀渀猀 䤀渀 琀栀攀 䬀椀琀挀栀攀渀ഊand at the Table. New York: Hippocrene Books, 1981. ਀吀栀攀 唀欀爀愀椀渀愀椀渀猀 爀攀昀攀爀 琀漀 琀栀攀猀攀 愀猀 嘀愀爀攀渀礀欀礀⸀  吀栀攀 唀欀爀愀椀渀椀愀渀猀 愀氀猀漀 漀昀昀攀爀 愀ഊdish similar to varenyky called Pyrohy which is made with a yeast-raised ਀搀漀甀最栀 漀爀 猀栀漀爀琀渀椀渀最 氀椀欀攀 瀀愀猀琀爀礀 搀漀甀最栀⸀  吀栀攀 瘀愀爀攀渀礀欀礀 愀爀攀 渀漀琀 甀猀攀搀 椀渀 琀栀攀ഊtraditional sense of dumplings (cooked on top of soup or stew) but rather, ਀焀甀椀琀攀 漀昀琀攀渀Ⰰ 愀猀 愀 洀攀愀氀 漀渀 琀栀攀椀爀 漀眀渀Ⰰ 昀椀爀猀琀 戀漀椀氀攀搀 琀漀 挀漀漀欀 琀栀攀 搀漀甀最栀 愀渀搀ഊthen served hot with sour cream. Depending on the filling these are really ਀礀甀洀洀礀 猀攀爀瘀攀搀 愀猀 氀攀昀琀漀瘀攀爀猀 昀爀椀攀搀 椀渀 戀甀琀琀攀爀⸀ഊsee: Stechishin, Savella. Traditional Ukrainian Cookery. Winnipeg, Canada: ਀ 吀爀椀搀攀渀琀 倀爀攀猀猀 䰀琀搀⸀Ⰰ ㄀㤀㠀㈀⸀  ⠀漀甀琀 漀昀 瀀爀椀渀琀 䤀 戀攀氀椀攀瘀攀⤀⸀ഊAs to the Pirozhok The Art of Russian Cuisine lists three different types ਀漀昀 瀀椀攀猀 愀渀搀 昀椀氀氀椀渀最猀⸀ഊ ਀倀椀爀漀最㨀 氀愀爀最攀 爀攀挀琀愀渀最甀氀愀爀 瀀椀攀 洀愀搀攀 眀椀琀栀 愀 礀攀愀猀琀 搀漀甀最栀 愀渀搀 挀漀洀瀀愀爀攀搀 琀漀 䈀爀椀漀挀栀攀ഊ ਀䬀甀爀渀椀欀㨀  ∀漀渀攀 漀昀 琀栀攀 漀氀搀攀猀琀 瀀椀爀漀最 爀攀挀椀瀀攀猀⸀  䤀琀 椀猀 爀漀甀渀搀 眀椀琀栀 愀 挀漀渀攀ⴀ猀栀愀瀀攀搀ഊtop, about 5 inches high and contains several layers of filling--chicken, ਀昀爀攀猀栀 洀甀猀栀爀漀漀洀Ⰰ 愀渀搀 挀栀漀瀀瀀攀搀 栀愀爀搀 挀漀漀欀攀搀 攀最最猀⸀  䌀爀攀瀀攀猀 猀攀瀀愀爀愀琀攀 琀栀攀 昀椀氀氀椀渀最猀ഊand asorb the juices" ਀ഊKulebiaka: narrow rectangular pie (4 X 12 X 4 inches) (w x l x h) with 2 ਀昀甀氀氀 挀爀甀猀琀猀 愀渀搀 昀椀氀氀攀搀 眀椀琀栀 搀椀昀昀攀爀攀渀琀 氀愀礀攀爀猀 漀爀 攀愀挀栀 挀漀爀渀攀爀 挀漀渀琀愀椀渀猀 愀ഊdiferent filling. ਀ഊThese are classified as the large pies. ਀ഊSmall pies are called Pirozhki ਀倀椀爀漀稀栀漀欀㨀  猀洀愀氀氀 ⠀㈀⸀㔀 琀漀 㔀 椀渀挀栀 氀漀渀最⤀ 漀瘀愀氀 瀀椀攀 漀爀 琀甀爀渀漀瘀攀爀 愀渀搀 猀琀甀昀昀攀搀 眀椀琀栀ഊa meat filling. ਀刀愀猀猀琀攀最愀椀㨀  猀椀洀椀氀愀爀 琀漀 倀椀爀漀稀栀漀欀 戀甀琀 漀瀀攀渀 椀渀 洀椀搀搀氀攀 琀漀 爀攀瘀攀愀氀 昀椀氀氀椀渀最ഊVatrushka: small round open face pie, usually a soup accompianment. ਀ഊAll of these types of pies are baked. ਀䤀琀 猀攀攀洀猀 琀栀愀琀 琀栀攀 刀甀猀猀椀愀渀猀 甀猀攀搀 瀀椀爀漀最栀椀 琀漀 爀攀昀攀爀 琀漀 愀氀氀 瀀椀攀猀 漀昀 琀栀攀 愀戀漀瘀攀ഊnature as opposed to the the Polish Perogie and the Ukrainain Varenyky. It ਀椀猀 椀渀琀攀爀攀猀琀椀渀最 琀漀 渀漀琀攀 琀栀愀琀 琀栀攀 刀甀猀猀椀愀渀猀 愀氀猀漀 甀猀攀 琀栀攀 琀攀爀洀 嘀愀爀攀渀礀欀礀 琀漀ഊrefer to that special type of dumpling that the mundane world refers to as ਀瀀攀爀漀最椀攀⸀ 戀漀漀欀 爀攀昀攀爀攀渀挀攀㨀  嘀漀氀漀欀栀Ⰰ 䄀渀渀攀⸀  吀栀攀 䄀爀琀 漀昀 刀甀猀猀椀愀渀 䌀甀椀猀椀渀攀⸀  唀匀䄀㨀ഊMacMillan, 1983. ਀ഊI have found a refence in "Old Polish Traditions" refering to perogi under ਀琀栀攀 䰀椀琀栀甀愀渀椀愀渀 渀愀洀攀 漀昀 欀漀氀搀甀渀礀⸀  吀栀攀猀攀 愀爀攀 搀攀猀挀爀椀戀攀搀 愀猀 洀攀愀琀 昀椀氀氀攀搀 瀀攀爀漀最椀ഊ(ravioli to which perogi are very similar). This reference appears to come ਀漀甀琀 漀昀 琀栀攀 䨀愀最椀攀氀氀漀渀 搀礀渀愀猀琀礀 眀栀椀挀栀 猀琀愀爀琀攀搀 椀渀 氀愀琀攀 ㄀㌀　　✀猀⸀ഊ ਀吀栀漀甀最栀琀 䤀 眀漀甀氀搀 愀搀搀 琀漀 琀栀攀 挀漀渀瘀攀爀猀愀琀椀漀渀⸀  䠀漀瀀攀 椀琀 栀攀氀瀀猀Ⰰ 渀漀琀 挀漀渀昀漀甀渀搀⸀ഊ ਀䴀愀爀椀渀愀⼀䨀愀渀攀ഊ ਀㸀匀琀攀昀愀渀 氀椀 刀漀甀猀 眀爀漀琀攀㨀ഊ>>Okay, what is the differance between a pierogie and a piroshki? ਀㸀ഊ>In the modern sense, pierogies (Polish origin) are pastry dough stuffed ਀㸀眀椀琀栀 漀爀 眀爀愀瀀瀀攀搀 愀爀漀甀渀搀 愀 昀椀氀氀椀渀最 愀渀搀 戀漀椀氀攀搀 ⠀猀漀洀攀琀椀洀攀猀 瀀愀渀ⴀ昀爀椀攀搀ഊ>afterwards). Pirozhkis (Russian origin) are shortcrust (pie) dough or bread ਀㸀搀漀甀最栀 猀琀甀昀昀攀搀 眀椀琀栀 漀爀 眀爀愀瀀瀀攀搀 愀爀漀甀渀搀 愀 昀椀氀氀椀渀最 愀渀搀 戀愀欀攀搀Ⰰ 瀀愀渀ⴀ昀爀椀攀搀Ⰰ 漀爀ഊ>deep-fried (and for the liguistically-minded, the singular is "pirozhok", ਀㸀琀栀攀 瀀氀甀爀愀氀 椀猀 ∀瀀椀爀漀稀栀欀椀∀Ⰰ 愀渀搀 椀琀 椀猀 猀瀀攀氀氀攀搀 眀椀琀栀 愀 ∀稀栀∀Ⰰ 渀漀琀 愀 ∀猀栀∀⤀⸀ഊ> ਀㸀㸀䐀椀搀 愀渀礀漀渀攀 昀椀渀搀 愀渀礀 搀攀昀椀渀愀琀椀瘀攀 攀瘀椀搀攀渀挀攀 琀栀愀琀 琀栀攀猀攀 眀攀爀攀 瀀攀爀椀漀搀㼀 倀攀爀椀漀搀ഊ>>recipes would be even better, but I doubt we have that. ਀㸀ഊ>I only know about pirozhkis. Yes, they are period, no, we don't have a ਀㸀∀爀攀挀椀瀀攀⸀∀  䈀甀琀Ⰰ 眀攀 搀漀 欀渀漀眀 眀栀愀琀 琀礀瀀攀猀 漀昀 昀椀氀氀椀渀最猀 眀攀爀攀 甀猀攀搀 椀渀 瀀椀攀猀Ⰰ 愀渀搀ഊ>pirozhki means "little pie." The Domostroi (in the definitely period ਀㸀猀攀挀琀椀漀渀⤀ 氀椀猀琀猀 瀀椀攀 昀椀氀氀椀渀最猀㨀 ∀䘀漀爀 洀攀愀琀 搀愀礀猀 猀琀甀昀昀 琀栀攀洀 眀椀琀栀 眀栀椀挀栀攀瘀攀爀 洀攀愀琀ഊ>is at hand. For fast days use kasha, peas, broth [I presume mixed with a ਀㸀搀爀椀攀爀 椀渀最爀攀搀椀攀渀琀崀Ⰰ 琀甀爀渀椀瀀猀Ⰰ 洀甀猀栀爀漀漀洀猀Ⰰ 挀愀戀戀愀最攀Ⰰ 漀爀 眀栀愀琀攀瘀攀爀 䜀漀搀 瀀爀漀瘀椀搀攀猀⸀∀ഊ>[Pouncy:125]. On page 151 and 161, "turnovers" are mentioned. In Pouncy's ਀㸀昀漀漀琀渀漀琀攀 漀昀 琀栀攀 氀愀琀琀攀爀 攀渀琀爀礀Ⰰ 猀栀攀 挀愀氀氀猀 琀栀攀洀 ∀瀀椀爀漀稀栀欀椀⸀∀  ഊ> ਀㸀一漀 洀攀渀琀椀漀渀 漀昀 琀栀攀 挀漀漀欀椀渀最 琀攀挀栀渀椀焀甀攀Ⰰ 戀甀琀 䤀 眀漀甀氀搀 最甀攀猀猀 琀栀攀礀 眀攀爀攀 瀀爀漀戀愀戀氀礀ഊ>baked, like the bigger pies, if only because they would be slightly easier ਀㸀琀漀 戀愀欀攀 昀漀爀 愀渀 攀渀琀椀爀攀 栀漀甀猀攀栀漀氀搀 椀渀猀琀攀愀搀 漀昀 昀爀礀椀渀最 琀栀攀洀 椀渀 戀愀琀挀栀攀猀⸀ഊ>Although if you set up some sort of assembly-line type of service (fry a ਀㸀昀攀眀Ⰰ 爀甀猀栀 琀栀攀洀 琀漀 琀栀攀 搀椀渀攀爀猀Ⰰ 昀爀礀 愀 昀攀眀Ⰰ 爀甀猀栀 琀栀攀洀 琀漀 琀栀攀 渀攀砀琀 戀愀琀挀栀 漀昀ഊ>diners, etc.) it might work. Or maybe keeping them warm in the ਀㸀漀瘀攀渀⸀⸀⸀漀欀愀礀Ⰰ 䤀✀洀 爀攀愀挀栀椀渀最 栀攀爀攀⸀  䤀 搀漀渀✀琀 欀渀漀眀 栀漀眀 琀栀攀礀 眀攀爀攀 挀漀漀欀攀搀⸀  㨀ⴀ⤀ഊ> ਀㸀ⴀⴀ夀愀渀愀ഊ ਀ഊDate: Tue, 27 Jul 2004 07:37:16 EDT ਀䘀爀漀洀㨀 䈀爀漀渀眀礀渀洀最渀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Meep! - eeding quick beef pastry recipe! ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀瀀愀砀昀漀爀搀 愀琀 搀漀搀漀⸀挀漀洀⸀愀甀 眀爀椀琀攀猀㨀ഊ< ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀攀攀瀀℀ ⴀ 一攀攀搀椀渀最 焀甀椀挀欀 戀攀攀昀 瀀愀猀琀爀礀 爀攀挀椀瀀攀℀ഊTo: Cooks within the SCA ਀ഊBronwynmgn at aol.com wrote: ਀㸀 䠀漀眀 愀戀漀甀琀 琀栀椀猀 漀渀攀㨀ഊ> ਀㸀 倀椀攀猀 漀昀 倀愀爀礀猀ഊ>> From Harleian MS 4016, c. 1450, as redacted in Pleyn Delit and ਀㸀㸀 猀氀椀最栀琀氀礀 愀搀愀瀀琀攀搀 戀礀 䈀爀愀渀最眀愀礀渀愀 䴀漀爀最愀渀ഊ> ਀㸀 吀愀欀攀 愀渀搀 猀洀礀琀攀 昀愀椀爀攀 戀甀琀琀攀猀 漀昀 瀀漀爀欀攀 愀渀搀 戀甀琀琀攀猀 漀昀 瘀攀氀 琀漀最椀搀爀攀Ⰰ 愀渀搀 瀀甀琀 栀椀琀ഊ> in a faire potte. And putte thereto faire broth, And a quantitie of Wyne, And ਀㸀 氀攀琀攀 愀氀氀 戀漀椀氀攀 琀漀最攀搀椀搀爀攀 琀椀氀 栀椀琀 戀攀 礀渀漀最栀㬀 䄀渀搀 琀栀攀渀 琀愀欀攀 栀椀琀 昀爀漀 琀栀攀 昀椀爀攀Ⰰഊ> and lete kele a litel, an cast ther-to raw yolkes of eyren, ad pouudre of ਀㸀 最礀渀最攀甀攀爀攀Ⰰ 猀甀最爀攀Ⰰ 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 洀礀渀挀攀搀 搀愀琀攀猀Ⰰ 爀攀猀攀礀渀猀 漀昀 挀漀爀攀渀挀攀㬀 洀愀欀攀 琀栀攀渀 挀漀昀昀礀渀猀ഊ> of feyre past, and do it ther-ynne, and keuere it & lete bake y-nogh. ਀ഊ> The recipe does say pork and veal, whereas the redaction also suggests beef; ਀㸀 䤀 甀猀甀愀氀氀礀 甀猀攀 愀 洀椀砀琀甀爀攀 漀昀 愀氀氀 琀栀爀攀攀Ⰰ 漀爀 戀攀攀昀 愀渀搀 瀀漀爀欀Ⰰ 洀漀猀琀氀礀 戀攀挀愀甀猀攀 最爀漀甀渀搀ഊ> veal isn't always easy to find around here. It makes a good solid pie that ਀㸀 猀氀椀挀攀猀 眀攀氀氀 愀渀搀 眀椀氀氀 栀漀氀搀 琀漀最攀琀栀攀爀 椀渀 琀栀攀 栀愀渀搀 昀漀爀 攀愀琀椀渀最⸀  䤀 洀愀欀攀 ㌀ 漀爀 㐀 椀渀挀栀ഊ> tarts of this every year to take to Pennsic for food for the first few days - ਀㸀 琀栀攀礀 欀攀攀瀀 眀攀氀氀 椀渀 愀 挀漀漀氀攀爀⸀ഊ> ਀㸀 䈀爀愀渀最眀愀礀渀愀ഊ ਀伀渀攀 漀昀 洀礀 愀瀀瀀爀攀渀琀椀挀攀猀 搀椀搀 琀栀椀猀 昀漀爀 愀 昀攀愀猀琀 愀戀漀甀琀 愀 礀攀愀爀 漀爀 猀漀 愀最漀⸀⸀⸀愀渀搀ഊinstead of using ground meat, she cooked the whole pork roasts, then ਀猀栀爀攀搀搀攀搀 琀栀攀 瀀漀爀欀⸀ 䤀琀 眀愀猀 䤀一䌀刀䔀䐀䤀䈀䰀䔀℀℀ 夀漀甀 挀漀甀氀搀 搀漀 琀栀攀 猀愀洀攀 琀栀椀渀最 眀椀琀栀ഊbeef, I believe. It completely changes the texture...and all for the ਀戀攀琀琀攀爀⸀ 吀栀椀猀 眀漀甀氀搀 愀氀猀漀 最漀 眀椀琀栀 琀栀攀 漀爀椀最椀渀愀氀Ⰰ 眀栀攀爀攀 椀琀 猀愀礀猀 ∀猀洀礀琀攀∀ഊwhich could be "cut into small pieces"...which would fit what they did. ਀ഊKiri ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㈀㜀 䨀甀氀 ㈀　　㐀 　㠀㨀㐀㜀㨀㄀㄀ ⴀ　㐀　　ഊFrom: Daniel Myers ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䴀攀攀瀀℀ ⴀ 一攀攀搀椀渀最 焀甀椀挀欀 戀攀攀昀 瀀愀猀琀爀礀 爀攀挀椀瀀攀℀ഊTo: Cooks within the SCA ਀ഊOn Jul 27, 2004, at 3:37 AM, Susan Laing wrote: ਀ഊ> Anyone have a quick & easy beef pastry recipe they can send me? ਀㸀ഊ> I'm 3 days out from a wekend event and need one more pastry dish - beef for ਀㸀 瀀爀攀昀攀爀攀渀挀攀㬀 攀渀最氀椀猀栀 漀爀 昀爀攀渀挀栀 爀攀挀椀瀀攀 椀昀 瀀漀猀猀椀戀氀攀 ⠀瀀爀攀 ㄀㘀　　✀猀⤀ഊ ਀吀栀攀爀攀✀猀 愀氀猀漀 琀栀椀猀 漀渀攀㨀ഊ ਀吀漀 䴀愀欀攀 倀礀攀猀⸀   嬀 栀琀琀瀀㨀⼀⼀眀眀眀⸀洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀⼀爀攀挀椀瀀攀猀⼀瀀礀攀猀⸀栀琀洀氀 崀ഊ ਀䘀椀氀氀椀渀最㨀ഊ 1 lb. ground mutton or beef ਀ऀ㄀㐀 挀甀瀀 瀀爀甀渀攀猀Ⰰ 挀栀漀瀀瀀攀搀ഊ 1/4 cup dates, chopped ਀ऀ㄀⼀㐀 挀甀瀀 爀愀椀猀椀渀猀ഊ 2 Tbsp. vinegar ਀ऀ㄀⼀㈀ 琀猀瀀⸀ 瀀攀瀀瀀攀爀ഊ 1/2 tsp. salt ਀ऀ瀀椀渀挀栀 猀愀昀昀爀漀渀Ⰰ 最爀漀甀渀搀ഊ ਀䌀爀甀猀琀㨀ഊ 1 1/4 cup flour ਀ऀ㄀ 攀最最 礀漀氀欀Ⰰ 戀攀愀琀攀渀ഊ 6 Tbsp. butter, softened ਀ऀ眀愀琀攀爀ഊ ਀䴀椀砀 琀栀攀 昀椀氀氀椀渀最 椀渀最爀攀搀椀攀渀琀猀 愀渀搀 猀攀琀 愀猀椀搀攀 䌀甀琀 琀栀攀 戀甀琀琀攀爀 椀渀琀漀 琀栀攀ഊflour thoroughly. Mix in egg yolk and enough water to let the dough ਀栀漀氀搀 琀漀最攀琀栀攀爀⸀ 匀攀瀀愀爀愀琀攀 椀渀琀漀 攀椀最栀琀 瀀漀爀琀椀漀渀猀 愀渀搀 爀漀氀氀 漀甀琀⸀ 倀氀愀挀攀 漀渀攀ഊeighth of the filling into each, fold over, and seal with water. Bake ਀愀琀 ㌀㔀　 搀攀最爀攀攀猀 䘀 甀渀琀椀氀 挀甀猀琀 椀猀 最漀氀搀攀渀 ⴀ 愀戀漀甀琀 ㌀　 洀椀渀甀琀攀猀⸀ഊ ਀匀漀甀爀挀攀 嬀䄀 倀爀漀瀀攀爀 一攀眀攀 䈀漀漀欀攀 漀昀 䌀漀欀攀爀礀攀Ⰰ 䄀渀渀攀 䄀栀洀攀搀 ⠀攀搀⸀⤀崀㨀 吀漀 洀愀欀攀ഊPyes. Pyes of mutton or beif must be fyne mynced and ceasoned wyth ਀瀀攀瀀瀀攀爀 愀渀搀 猀愀氀琀攀Ⰰ 愀渀搀 愀 氀礀琀琀氀攀 猀愀昀昀爀漀渀 琀漀 挀漀氀漀甀爀攀 椀琀Ⰰ 猀甀攀琀 漀爀 洀愀爀爀漀眀 愀ഊgood quantite, lyttle vyneger, prumes, greate raysins, and dates, ਀琀愀欀攀 琀栀攀 昀愀琀琀攀猀琀 漀昀 琀栀攀 戀爀漀愀琀栀攀 漀昀 瀀漀眀搀爀攀搀 戀攀礀昀攀Ⰰ 愀渀搀 礀昀 礀漀甀 眀礀氀氀 栀愀甀攀ഊpaest royall, take butter and yolkes of egges, and to tempre the flowre ਀琀漀 洀愀欀攀 琀栀攀 瀀愀攀猀琀攀⸀ഊ-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=- ਀   䔀搀漀甀愀爀搀 䠀愀氀椀搀愀椀  ⠀䐀愀渀椀攀氀 䴀礀攀爀猀⤀ഊ http://www.medievalcookery.com/ ਀ഊ ਀一攀眀猀最爀漀甀瀀猀㨀 爀攀挀⸀漀爀最⸀猀挀愀ഊSubject: Mediaeval Meat Pies ਀䘀爀漀洀㨀 刀漀戀攀爀琀 唀栀氀 㰀爀甀栀氀 愀琀 㐀搀瘀⸀渀攀琀㸀ഊDate: 11 Oct 2004 01:10:27 -0600 ਀ഊSome months ago I was referred to by ਀㰀栀琀琀瀀㨀⼀⼀琀椀渀礀甀爀氀⸀挀漀洀⼀㌀渀洀稀砀㸀⸀  吀栀攀 昀漀爀洀攀爀 椀猀 愀 瘀攀爀礀 椀渀琀攀爀攀猀琀椀渀最 眀漀爀欀 眀栀椀挀栀ഊtreats mediaeval meat pies as a kind of primitive tin can--a means of ਀瀀爀攀猀攀爀瘀椀渀最 漀琀栀攀爀眀椀猀攀ⴀ瀀攀爀椀猀栀愀戀氀攀 昀漀漀搀猀琀甀昀昀猀 昀漀爀 愀 昀愀椀爀 愀洀漀甀渀琀 漀昀 琀椀洀攀⸀ഊThe basic idea is that the filling is cooked twice: once to soften the ਀洀攀愀琀Ⰰ 愀渀搀 愀 猀攀挀漀渀搀 琀椀洀攀 眀椀琀栀 猀瀀椀挀攀猀 ☀ 昀爀甀椀琀猀 ⠀攀⸀最⸀ 搀愀琀攀猀Ⰰ 挀甀爀爀愀渀琀猀 愀渀搀ഊraisins--which have the effect of soaking up liquid), then poured into ਀瀀愀猀琀爀礀 猀栀攀氀氀猀 愀渀搀 挀漀洀瀀氀攀琀攀氀礀 猀攀愀氀攀搀Ⰰ 琀栀攀渀 戀愀欀攀搀⸀  吀栀攀爀攀✀猀 渀漀琀栀椀渀最 氀椀瘀椀渀最ഊin the filling, due to its twice-boiled character, and there's nothing ਀氀椀瘀椀渀最 椀渀 琀栀攀 瀀愀猀琀爀礀Ⰰ 搀甀攀 琀漀 椀琀 戀攀椀渀最 戀愀欀攀搀Ⰰ 琀栀甀猀 琀栀攀 漀渀氀礀 眀愀礀 昀漀爀 爀漀琀ഊto set in is through the pastry itself--and this is easily avoided by ਀搀漀瀀椀渀最 椀琀 眀椀琀栀 猀愀氀琀 ⠀䤀 椀洀愀最椀渀攀 琀栀愀琀 琀栀攀 甀猀攀 漀昀 愀 氀愀爀最攀 愀洀漀甀渀琀 漀昀 氀愀爀搀 漀爀ഊbacon grease helps as well). ਀ഊInspired, I've made a couple of batches following the general recipe. ਀吀栀攀 瀀愀猀琀爀礀 昀漀氀氀漀眀攀搀 琀栀椀猀 爀攀挀椀瀀攀㨀ഊ ਀倀愀猀琀爀礀 昀漀爀 䴀攀愀琀 倀椀攀猀ഊ==================== ਀ഊ4 cups flour ਀㜀 漀稀⸀ 戀愀挀漀渀 搀爀椀瀀瀀椀渀最 漀爀 氀愀爀搀ഊ1/3 cup water ਀㈀ 吀戀猀瀀⸀ 猀愀氀琀ഊ2 eggs ਀ഊMix flour & salt; heat water & fat until fat is melted, then add to ਀昀氀漀甀爀⸀  匀琀椀爀 椀渀 攀最最猀 甀渀琀椀氀 漀渀攀 栀愀猀 愀 琀栀椀挀欀 搀漀甀最栀⸀  刀漀氀氀 昀氀愀琀 愀渀搀 昀漀爀洀ഊpie shells and solid lids (pies must be airtight). Bake at 355° for ਀琀眀攀渀琀礀 洀椀渀甀琀攀猀 愀渀搀 爀攀洀漀瘀攀 昀爀漀洀 琀椀渀猀 ⠀椀昀 甀猀攀搀⤀⸀ഊ ਀䴀攀愀琀 倀椀攀 䘀椀氀氀椀渀最ഊ================ ਀ഊThe basic idea is to take about two pounds of meat (the first time I ਀甀猀攀搀 猀琀攀愀欀 愀渀搀 愀 䌀漀爀渀椀猀栀 栀攀渀㬀 琀栀攀 猀攀挀漀渀搀 琀椀洀攀 䤀 甀猀攀搀 瀀漀爀欀Ⰰ 愀 挀栀椀挀欀攀渀ഊbreast and a Cornish hen), boil it in broth (I used chicken and lamb ਀戀爀漀琀栀⤀ 甀渀琀椀氀 猀漀昀琀Ⰰ 栀愀挀欀 椀琀 琀漀 瀀椀攀挀攀猀 愀渀搀 戀爀愀礀 椀琀 椀渀 愀 洀漀爀琀愀爀Ⰰ 琀栀攀渀 戀漀椀氀ഊa second time with spices and fruit. ਀ഊ2 lbs. meat ਀㌀ 漀稀⸀ 挀甀爀爀愀渀琀猀ഊ3 oz. raisins ਀㠀 漀稀⸀ 搀愀琀攀猀ഊ2 eggs ਀㄀ 焀琀⸀ 戀爀漀琀栀ഊ1 1/4 cup red wine (I used a cheap sweet wine) ਀㄀ 吀戀猀瀀⸀ 最椀渀最攀爀ഊ2 tsp. hyssop ਀㌀ 挀氀漀瘀攀猀ഊ6 cardamom seeds (open the pods & use the black bits) ਀㄀ 椀渀挀栀 挀椀渀渀愀洀漀渀 昀爀愀最洀攀渀琀 ⠀㄀⼀㈀ 椀渀⸀ 漀爀 氀攀猀猀 猀琀椀挀欀⤀ഊ1 1/8 tsp. salt ਀㈀ ㄀⼀㈀ 琀猀瀀⸀ 猀甀最愀爀 ⠀漀爀 愀 最漀漀搀ⴀ猀椀稀攀搀 搀漀氀氀漀瀀 漀昀 栀漀渀攀礀⤀ഊ ਀䈀漀椀氀 琀栀攀 洀攀愀琀 椀渀 琀栀攀 戀爀漀琀栀 甀渀琀椀氀 猀漀昀琀 ⠀愀戀漀甀琀 愀 搀漀稀攀渀 洀椀渀甀琀攀猀⤀ 愀渀搀 眀栀椀氀攀ഊit is boiling grind the spices in a mortar, then ਀搀爀愀椀渀 ⠀爀攀猀攀爀瘀椀渀最 琀栀攀 氀椀焀甀椀搀⤀ 愀渀搀 猀洀椀琀攀 琀漀 瀀椀攀挀攀猀Ⰰ 琀栀攀渀 戀爀愀礀 琀栀攀 瀀椀攀挀攀猀ഊin a mortar (be sure to do this well), then boil again with about a cup ਀漀昀 琀栀攀 戀爀漀琀栀 ⠀椀琀 猀栀漀甀氀搀 猀琀愀爀琀 漀甀琀 昀愀椀爀氀礀 猀漀甀瀀礀⤀ 眀椀琀栀 琀栀攀 猀瀀椀挀攀猀 ☀ 昀爀甀椀琀ഊuntil thickened (about another dozen minutes). ਀ഊMaking the Pies ਀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀㴀ഊ ਀䴀愀欀攀 甀瀀 愀 昀氀漀甀爀 ☀ 眀愀琀攀爀 瀀愀猀琀攀㬀 琀栀椀猀 眀椀氀氀 戀攀 甀猀攀搀 琀漀 猀攀愀氀 琀栀攀 瀀椀攀猀⸀  䘀椀氀氀ഊthe baked pie shells to almost overflowing with the filling, then moisten the ਀甀渀挀漀漀欀攀搀 氀椀搀猀 眀椀琀栀 瀀愀猀琀攀 愀渀搀 猀攀愀氀 琀栀攀 瀀椀攀猀Ⰰ 昀椀氀氀椀渀最 攀瘀攀爀礀 氀愀猀琀 最愀瀀 漀爀ഊhole with paste. Bake at 355° until golden brown. ਀ഊ ਀䴀礀 昀椀爀猀琀 瀀椀攀猀 眀攀爀攀 洀愀搀攀 甀猀椀渀最 琀眀漀ⴀ椀渀挀栀 搀攀攀瀀 瀀椀攀 琀椀渀猀 愀猀 昀漀爀洀猀 昀漀爀 琀栀攀ഊshells. The shells shrank quite a bit in the cooking, and ended up ਀戀攀椀渀最 琀愀爀琀ⴀ猀椀稀攀搀 眀椀琀栀 氀攀猀猀 琀栀愀渀 愀渀 椀渀挀栀 漀昀 昀椀氀氀椀渀最ⴀ猀瀀愀挀攀⸀  吀栀攀ഊsteak-chicken mixture was dry (no wonder beef was considered a dry ਀昀漀漀搀℀⤀Ⰰ 戀甀琀 焀甀椀琀攀 琀愀猀琀礀⸀  䤀 猀栀漀甀氀搀 渀漀琀攀 琀栀愀琀 䤀 昀漀爀最漀琀 琀漀 愀搀搀 琀栀攀 攀最最 愀渀搀ഊdates to the filling with this batch. Lastly, there was not quite ਀攀渀漀甀最栀 瀀愀猀琀爀礀 琀漀 洀愀欀攀 氀椀搀猀 昀漀爀 攀瘀攀爀礀 猀栀攀氀氀 ⠀䤀 眀爀愀瀀瀀攀搀 琀栀攀 氀椀搀氀攀猀猀 漀渀攀 椀渀ഊfoil and ate it that evening). The eight pies themselves were durable and ਀氀愀猀琀攀搀 昀漀爀 猀攀瘀攀爀愀氀 眀攀攀欀猀 ⠀琀栀攀礀 渀攀瘀攀爀 猀瀀漀椀氀琀Ⰰ 戀甀琀 䤀 攀渀搀攀搀 甀瀀 攀愀琀椀渀最 琀栀攀洀ഊall). ਀ഊThe second mixture was much moister. I didn't bray it as well, and so ਀椀琀 挀愀洀攀 漀甀琀 猀琀爀椀渀最椀攀爀 琀栀愀渀 琀栀攀 瀀爀攀瘀椀漀甀猀 栀愀搀 ⠀琀栀攀 昀椀爀猀琀 眀愀猀 洀甀挀栀 氀椀欀攀 愀ഊfirm meat paste). I remembered the egg and currants in this one. ਀䤀渀猀琀攀愀搀 漀昀 猀洀愀氀氀 瀀椀攀猀Ⰰ 䤀 甀猀攀搀 猀琀愀渀搀愀爀搀ⴀ猀椀稀攀搀 瀀椀攀 琀椀渀猀Ⰰ 眀栀椀挀栀 搀椀搀 渀漀琀ഊwork satisfactorily at all: I still was one lid short for the three ਀瀀椀攀猀Ⰰ 愀渀搀 琀栀攀礀 眀攀爀攀 猀漀 氀愀爀最攀 愀渀搀 猀漀 琀栀椀渀 琀栀愀琀 琀栀攀礀 戀爀漀欀攀 攀愀猀椀氀礀⸀  䄀氀猀漀Ⰰഊthe pastry this time didn't quite 'take': it was quite crumbly to work ਀眀椀琀栀⸀ഊ ਀吀栀攀 渀攀砀琀 琀椀洀攀 䤀 洀愀欀攀 琀栀攀洀 䤀✀搀 氀椀欀攀 琀漀 甀猀攀 搀攀攀瀀攀爀 瀀椀攀 猀栀攀氀氀猀 ⠀洀愀礀戀攀 琀栀爀攀攀ഊor four inches deep, and about as wide). I may use a bit more beef and ਀愀 戀椀琀 氀攀猀猀 挀栀椀挀欀攀渀⸀  䌀栀椀挀欀攀渀 椀猀 洀甀挀栀 洀漀爀攀 搀椀昀昀椀挀甀氀琀 琀漀 戀爀愀礀 昀椀渀攀 琀栀愀渀ഊbeef and pork are: it's so greasy that it slips around in the mortar. ਀一攀砀琀 琀椀洀攀 䤀✀氀氀 甀猀攀 漀渀氀礀 挀甀爀爀愀渀琀猀 椀渀猀琀攀愀搀 漀昀 挀甀爀爀愀渀琀猀 愀渀搀 爀愀椀猀椀渀猀㨀ഊraisins are so large that they are noisome. I may add basil and thyme ਀琀漀 琀栀攀 栀攀爀戀猀 漀昀 琀栀攀 昀椀氀氀椀渀最⸀ഊ ਀ⴀⴀ ഊRobert Uhl ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㠀 一漀瘀 ㈀　　㐀 ㄀㤀㨀㌀㤀㨀㔀㔀 ⴀ　㔀　　ഊFrom: Patrick Levesque ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 嘀攀愀氀 倀椀攀Ⰰ 䜀愀爀氀椀挀猀愀甀挀攀ഊTo: "Cooks within the SCA " ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀⌀㄀㨀 䤀 琀爀椀攀搀 琀栀椀猀 攀瘀攀渀椀渀最 琀栀攀 瘀攀愀氀 瀀椀攀 昀爀漀洀 吀攀爀攀渀挀攀 匀挀甀氀氀礀✀猀 攀搀椀琀椀漀渀 漀昀 栀攀ഊNeapolitan cookery collection (# 71 of the collection). ਀䤀琀✀猀 愀挀琀甀愀氀氀礀 愀 瘀攀愀氀 愀渀搀 昀漀眀氀 瀀椀攀⸀ 吀栀椀猀 戀攀椀渀最 樀甀猀琀 愀 琀攀猀琀 䤀 甀猀攀搀 漀渀氀礀ഊchicken (370 g) and veal (470 g). So almost 2 pounds of meat. According to ਀琀栀攀 爀攀挀椀瀀攀猀Ⰰ 琀栀攀 洀攀愀琀 洀甀猀琀 昀椀爀猀琀 戀攀 戀漀椀氀攀搀Ⰰ 琀栀攀渀 漀渀椀漀渀猀 愀渀搀 爀愀椀猀椀渀猀 愀渀搀ഊspices are added, followed by beaten eggs and verjuice. He mixture is next ਀戀愀欀攀搀⸀ഊ ਀䄀猀 匀挀甀氀氀礀 瀀漀椀渀琀猀 漀甀琀Ⰰ 椀琀 椀猀 渀漀琀 猀甀爀攀 眀栀攀琀栀攀爀 琀栀椀猀 椀猀 戀漀椀氀攀搀 愀渀搀 戀愀欀攀搀 椀渀 琀栀攀ഊsame recipient, or if it is transferred in a pastry shell for the second ਀猀琀攀瀀⸀ 䤀 挀栀漀猀攀 琀栀攀 猀攀挀漀渀搀 漀瀀琀椀漀渀⸀ 䠀攀爀攀✀猀 琀栀攀 爀攀搀愀挀琀椀漀渀⸀ഊ ਀䤀 挀甀琀 琀栀攀 洀攀愀琀猀 椀渀 搀椀挀攀ⴀ猀椀稀攀搀 挀甀戀攀猀Ⰰ 挀漀漀欀攀搀 椀渀 戀爀椀攀昀氀礀 椀渀 洀攀氀琀攀搀 戀甀琀琀攀爀 愀渀搀ഊoil (instead of veal fat, which I don't have), then added a glass of water, ਀瀀甀琀 愀 氀椀搀 漀渀 琀栀攀 瀀愀渀 愀渀搀 氀攀琀 攀瘀攀爀礀琀栀椀渀最 戀漀椀氀 昀爀 愀 昀攀眀 洀椀渀甀琀攀猀⸀ 䄀搀搀攀搀 漀渀攀ഊchopped onion and about a quarter of a cup of raisins, along with salt, ਀瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 挀氀漀瘀攀猀⸀ 䤀 氀攀琀 椀琀 戀漀椀氀 眀栀椀氀攀 䤀 戀攀愀琀 ㈀ 攀最最猀Ⰰ 眀栀椀挀栀 䤀ഊadded to the mixture, also adding about a third of a cup of verjuice. I then ਀搀甀洀瀀攀搀 攀瘀攀爀礀琀栀椀渀最 椀渀 愀 ⠀猀琀漀爀攀ⴀ戀漀甀最栀琀⤀ 㤀ⴀ椀渀挀栀 瀀愀猀琀爀礀 猀栀攀氀氀Ⰰ 挀漀瘀攀爀攀搀 眀椀琀栀ഊanother shell, threw in the oven (pre-heated to 350) for 45 minutes. ਀ഊFinal results was declared yummy by my two usual guinea pigs :-) I ਀瀀甀爀瀀漀猀攀昀甀氀氀礀 氀攀昀琀 漀甀琀 琀栀攀 挀甀爀攀搀 栀愀洀 昀爀漀洀 琀栀攀 爀攀挀椀瀀攀 愀氀琀栀漀甀最栀 䤀 挀愀渀 猀攀攀 栀漀眀ഊit would add to the taste). ਀ഊAs I'm planning tables of 8 for this feast I'll probably keep the pastry ਀猀栀攀氀氀猀㬀 昀漀爀 愀 氀愀爀最攀 昀愀洀椀氀礀 爀攀甀渀椀漀渀 䤀✀搀 渀攀攀搀 琀漀 昀椀渀搀 愀 氀愀爀最攀爀 爀攀挀椀瀀椀攀渀琀 愀渀搀ഊtry it the period way. For the feast I'll try and addquail as well, or ਀眀栀愀琀攀瘀攀爀 昀漀眀氀 䤀 挀愀渀 最攀琀 愀琀 愀 搀攀挀攀渀琀 瀀爀椀挀攀 椀渀 䴀愀爀挀栀⸀ഊ ਀⌀㈀㨀 䤀 愀氀猀漀 瀀爀攀瀀愀爀攀搀 愀 戀愀琀挀栀 漀昀 倀氀愀琀椀渀愀✀猀 猀琀爀漀渀最氀礀 挀漀氀漀爀攀搀 最愀爀氀椀挀 猀愀甀挀攀ഊ(crushed almonds [or walnuts], garlic, breadcrumbs, must or cherry juice). ਀㰀猀渀椀瀀 ⴀ 匀攀攀 猀愀甀挀攀猀ⴀ洀猀最 ⴀ 匀琀攀昀愀渀㸀ഊ ਀倀攀琀爀甀ഊ ਀ഊDate: Tue, 14 Jun 2005 13:22:30 -0400 ਀䘀爀漀洀㨀 䄀爀椀愀渀攀 䠀攀氀漀甀 㰀䄀爀椀愀渀攀开䠀攀氀漀甀 愀琀 戀爀漀眀渀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Introductions.. And Meat Pies ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀     䴀礀 椀渀椀琀椀愀氀 椀渀琀攀爀攀猀琀 椀猀 椀渀 愀 瀀漀爀琀愀戀氀攀 洀攀愀琀ⴀ瀀椀攀 琀栀愀琀 挀愀渀 焀甀椀琀攀 攀愀猀椀氀礀ഊ> be served cold or hot, and perhaps stored half-finished to be prepared ਀㸀 愀琀 愀渀 攀瘀攀渀琀⸀  䤀 栀愀瘀攀 挀漀洀攀 愀挀爀漀猀猀 愀 昀攀眀 爀攀挀椀瀀攀猀Ⰰ 戀甀琀 䤀 眀愀猀 栀漀瀀椀渀最 琀栀愀琀ഊ> perhaps the good gentles of the cooks list might have a recipe with ਀㸀 猀漀洀攀 瀀攀爀椀漀搀 挀漀渀渀攀挀琀椀漀渀猀㼀ഊ ਀䤀 栀愀瘀攀 愀 爀攀挀椀瀀攀 琀栀愀琀 䤀✀洀 最漀椀渀最 琀漀 琀爀礀 漀甀琀 昀漀爀 愀渀 攀瘀攀渀琀 椀渀 愀 挀漀甀瀀氀攀 漀昀ഊweeks. (I'm planning to make the pies ahead of time and take them to the ਀攀瘀攀渀琀 昀甀氀氀礀 挀漀漀欀攀搀 愀渀搀 爀攀愀搀礀 琀漀 攀愀琀⸀  吀栀攀礀✀爀攀 瀀愀爀琀 漀昀 愀 洀漀爀攀 攀砀瀀愀渀猀椀瘀攀ഊfeast menu, but are sure to be excellent on their own or as the main ਀昀漀挀甀猀 漀昀 愀 洀攀愀氀⸀⤀ഊ ਀  䘀爀漀洀 愀渀 愀渀漀渀礀洀漀甀猀 吀甀猀挀愀渀 挀漀漀欀戀漀漀欀Ⰰ 挀愀⸀ ㄀㐀　　 ⠀洀礀 琀爀愀渀猀氀愀琀椀漀渀⤀㨀ഊ ਀∀夀漀甀 挀愀渀 洀愀欀攀 愀 瀀椀攀 昀爀漀洀 戀攀攀昀Ⰰ 洀甀琀琀漀渀 愀渀搀 瀀漀爀欀Ⰰ 猀氀椀挀攀搀 瘀攀爀礀 猀洀愀氀氀 眀椀琀栀ഊgarlic, onion, scallions, clean green [meaning unripe] grapes, or with ਀栀攀爀戀猀Ⰰ 椀渀 眀栀愀琀攀瘀攀爀 眀愀礀 礀漀甀 氀椀欀攀⸀∀ഊ ਀吀栀攀 挀爀甀猀琀 愀琀 琀栀椀猀 瀀漀椀渀琀 眀漀甀氀搀 栀愀瘀攀 戀攀攀渀 ⠀椀✀洀 昀愀椀爀氀礀 挀攀爀琀愀椀渀Ⰰ 戀甀琀 昀攀攀氀 昀爀攀攀ഊto correct me, anyone) just water and flour, maybe some salt? but no fats ਀漀爀 攀最最猀⸀  倀椀攀 挀爀甀猀琀猀 洀愀搀攀 眀椀琀栀 戀甀琀琀攀爀 漀爀 氀愀爀搀 猀琀愀爀琀 琀漀 猀栀漀眀 甀瀀 椀渀 琀栀攀 氀愀琀攀ഊ15th or early 16th century, I think. ਀ഊI'm going to use either beef or lamb, depending on price and availability, ਀戀甀琀 渀漀 瀀漀爀欀Ⰰ 猀椀渀挀攀 猀攀瘀攀爀愀氀 漀昀 琀栀攀 搀椀渀攀爀猀 搀漀渀✀琀 攀愀琀 椀琀⸀  䤀✀搀 氀漀瘀攀 琀漀 甀猀攀ഊgreen grapes, but I doubt I'll find any in time; so my pies will just have ਀琀栀攀 最愀爀氀椀挀Ⰰ 漀渀椀漀渀猀Ⰰ 猀挀愀氀氀椀漀渀猀 愀渀搀 栀攀爀戀猀 ⠀琀栀礀洀攀Ⰰ 洀愀爀樀漀爀愀洀Ⰰ 漀爀攀最愀渀漀Ⰰ 瀀愀爀猀氀攀礀Ⰰഊand rosemary are all called for in this recipe collection -- so I'll just ਀甀猀攀 眀栀愀琀攀瘀攀爀✀猀 栀愀渀搀礀⤀⸀ഊ ਀ഊDate: Thu, 18 May 2006 12:58:07 +0000 ਀䘀爀漀洀㨀 渀椀挀欀椀愀渀搀洀攀 愀琀 愀琀琀⸀渀攀琀 ⠀䐀攀戀爀愀 䠀攀渀猀攀⼀䬀愀琀攀爀礀渀 搀攀 䐀攀瘀攀氀礀渀⤀ഊSubject: [Sca-cooks] Favorite insides for hand held pies ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最 ⠀䜀爀漀甀瀀ⴀ匀䌀䄀䌀漀漀欀猀⤀ഊ ਀䤀✀瘀攀 愀搀愀瀀琀攀搀 琀栀攀 昀漀氀氀漀眀椀渀最 洀攀搀椀攀瘀愀氀 爀攀挀椀瀀攀 琀漀 栀愀渀搀ⴀ栀攀氀搀 瀀椀攀⼀攀洀瀀愀渀愀搀愀  ഊsuccessfully: ਀ഊPork Pie ਀倀氀愀琀椀渀愀⸀ 伀渀 刀椀最栀琀 倀氀攀愀猀甀爀攀 愀渀搀 䜀漀漀搀 䠀攀愀氀琀栀ഊ ਀㄀ ☀ ㄀⼀㈀ 氀戀猀 瀀漀爀欀 琀攀渀搀攀爀氀漀椀渀 ⴀ 挀栀漀瀀瀀攀搀 椀渀琀漀 戀椀琀攀ⴀ猀椀稀攀搀 ⠀㄀⼀㐀 椀渀挀栀  ഊcubed) pieces ਀甀瀀瀀攀爀 愀渀搀 氀漀眀攀爀 瀀椀攀 挀爀甀猀琀 昀漀爀 㤀 椀渀挀栀 瀀椀攀 猀栀攀氀氀 ⠀漀爀 爀漀氀氀攀搀 漀甀琀 搀漀甀最栀  ഊfor empanada/hand-held pies) ਀㄀⼀ ㈀ 猀琀椀挀欀 戀甀琀琀攀爀ഊ1 teaspoon salt ਀㄀ ⼀㐀 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 猀愀最攀ഊ1 /4 teaspoon ground nutmeg ਀㄀ ⼀㐀 琀攀愀猀瀀漀漀渀 最爀漀甀渀搀 琀栀礀洀攀ഊ1 /4 teaspoon fround mace ਀㈀ 攀最最 礀漀氀欀猀ഊ ਀一伀吀䔀㨀 䄀搀樀甀猀琀 猀瀀椀挀攀猀 琀漀 琀愀猀琀攀 昀漀爀 戀攀猀琀 爀攀猀甀氀琀猀⸀ഊ ਀吀愀欀攀 ㄀ ⼀㈀ 漀昀 琀栀攀 瀀漀爀欀 愀渀搀 洀椀砀 眀椀琀栀 ㄀ ⼀㈀ 琀攀愀猀瀀漀漀渀 漀昀 猀愀氀琀Ⰰ 漀渀攀 攀最最  ഊyolk and the green herbs. Spread over bottom of pie. Take the ਀爀攀洀愀椀渀椀渀最 瀀漀爀欀 愀渀搀 洀椀砀 椀渀 琀栀攀 爀攀洀愀椀渀椀渀最 猀愀氀琀Ⰰ 攀最最 礀漀氀欀 愀渀搀 琀栀攀 爀攀搀  ഊspices. Add to pie. Dice the butter and place over top. Add top ਀挀爀甀猀琀⸀  䌀甀琀 瘀攀渀琀椀渀最 猀氀椀琀猀⸀  䈀愀欀攀 愀琀 ㌀㜀㔀䘀 昀漀爀 ㈀　 洀椀渀甀琀攀猀⸀  吀栀攀渀 愀琀  ഊ350F for 20 minutes. Cut back on the amount of time to bake if ਀洀愀欀椀渀最 愀 栀愀渀搀ⴀ栀攀氀搀 瀀椀攀 ⠀㌀　 洀椀渀甀琀攀猀⤀ 漀爀 猀洀愀氀氀 攀洀瀀愀渀愀搀愀 ⠀㈀　ⴀ㈀㔀 洀椀渀甀琀攀猀⤀⸀ഊ ਀䜀漀漀搀 栀漀琀 漀爀 挀漀氀搀⸀ഊ ਀ഊDate: Thu, 22 Feb 2007 07:04:06 -0500 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Pie in a Pipkin ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀吀漀 洀愀欀攀 愀 倀椀攀 椀渀 愀 瀀漀猀猀攀渀攀琀 漀爀 瀀椀瀀欀椀渀ഊ ਀     吀漀 洀愀欀攀 愀 倀椀攀 椀渀 愀 瀀椀瀀欀椀渀Ⰰ 䘀椀爀猀琀 琀愀欀攀 琀栀攀 昀氀攀猀栀 愀渀搀 最漀漀搀ഊBeefe suet, and mince it smal, and put it in a pipkin, and if you ਀眀椀氀Ⰰ 礀漀甀 洀愀礀 瀀甀琀 琀栀攀爀攀椀渀 䌀愀瀀漀渀Ⰰ 䠀攀渀渀攀Ⰰ 漀爀 倀椀最攀漀渀Ⰰ 琀栀攀渀 猀攀琀ഊit on the coales, and when it is beginneth to boile, skim it. Then ਀琀愀欀攀 愀 昀攀眀 猀洀愀氀氀 刀攀愀猀漀渀猀 愀渀搀 愀渀 伀渀椀漀渀Ⰰ 愀渀搀 洀椀渀挀攀 琀栀攀洀ഊsmall, and fry them with good suet, and put them suet and all ਀椀渀琀漀 琀栀攀 瀀椀瀀欀椀渀Ⰰ 愀渀搀 眀栀攀渀 椀琀 椀猀 爀攀愀搀礀Ⰰ 瀀甀琀 猀瀀椀挀攀 愀渀搀 瘀攀爀最椀甀椀挀攀ഊinto it. And if thou thinke good put therein likewise yolkes ਀漀昀 琀眀漀 漀爀 琀栀爀攀攀 攀最最攀猀 戀攀愀琀攀渀Ⰰ 眀栀椀挀栀 搀漀渀攀Ⰰ 礀漀甀 洀愀礀 搀椀猀栀 椀琀ഊand send it to the table. ਀ഊEpulario, Or, The Italian Banquet. 1598 ਀䤀 洀愀欀攀 琀栀椀猀 爀攀挀椀瀀攀 ㄀　⸀ 一漀 倀愀最攀 一甀洀戀攀爀猀 愀爀攀 最椀瘀攀渀⸀ഊI did this from a xerox of the original book. ਀ഊHope this helps. ਀ഊJohnnae ਀ഊ> On Feb 21, 2007, at 1:35 PM, Robin Carroll-Mann wrote: ਀㸀㸀  吀栀攀 爀攀挀椀瀀攀 椀猀 瀀攀爀椀漀搀⸀  䤀琀 椀猀 昀爀漀洀 䔀瀀甀氀愀爀椀漀Ⰰ 眀栀椀挀栀 眀愀猀 愀 ㄀㘀琀栀ഊ>> century English translation of Platina/Martino. snipped ਀㸀㸀  䄀渀礀漀渀攀 栀愀瘀攀 ∀䔀瀀甀氀愀爀椀漀∀ 栀愀渀搀礀Ⰰ 愀渀搀 挀愀渀 礀漀甀 瀀漀猀琀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀㼀ഊ> ਀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀 眀爀漀琀攀㨀ഊ> No Epulario handy, but here's what may be the same recipe from the ਀㸀  䴀椀氀氀栀愀洀 琀爀愀渀猀氀愀琀椀漀渀 漀昀 倀氀愀琀椀渀愀Ⰰ 䈀漀漀欀 嘀䤀㨀猀欀椀瀀瀀椀渀最 琀栀攀 漀爀椀最椀渀愀氀ഊ> 12. Meat Roll in a Pot ਀㸀  䴀愀欀攀 洀攀愀琀 爀漀氀氀 椀渀 愀 瀀漀琀 琀栀椀猀 眀愀礀㨀 瀀甀琀 昀椀渀攀氀礀㼀挀甀琀 瘀攀愀氀 椀渀 愀 瀀漀琀 眀椀琀栀ഊ> fat; add chicks and young chickens if you wish. Put the pot on coals ਀㸀  昀愀爀 昀爀漀洀 昀氀愀洀攀 猀漀 椀琀 搀漀攀猀 渀漀琀 戀漀椀氀 焀甀椀挀欀氀礀⸀ 圀栀攀渀 椀琀 戀攀最椀渀猀 琀漀 戀漀椀氀Ⰰഊ> skim, then put in raisins. Finally, fry finely?chopped onions in ਀㸀  氀愀爀搀Ⰰ 愀渀搀 眀栀攀渀 昀爀椀攀搀Ⰰ 瀀甀琀 椀渀 琀栀攀 瀀漀琀⸀ 圀栀攀渀 礀漀甀 琀栀椀渀欀 攀瘀攀爀礀琀栀椀渀最 椀猀ഊ> almost entirely cooked, pour in verjuice and spices. Some put in two ਀㸀  礀漀氀欀猀 漀昀 攀最最猀Ⰰ 眀攀氀氀㼀戀攀愀琀攀渀Ⰰ 眀椀琀栀 琀栀攀 瘀攀爀樀甀椀挀攀⸀ 䤀琀 椀猀 瘀攀爀礀 渀漀甀爀椀猀栀椀渀最ഊ> and is digested slowly, will create nausea, harm the stomach, warm ਀㸀  琀栀攀 氀椀瘀攀爀 愀渀搀 欀椀搀渀攀礀猀Ⰰ 椀渀挀爀攀愀猀攀 猀攀洀攀渀Ⰰ 愀渀搀 搀愀洀愀最攀 琀栀攀 栀攀愀搀 愀渀搀 攀礀攀猀⸀ഊ> ਀㸀  䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Thu, 22 Feb 2007 05:24:18 -0800 (PST) ਀䘀爀漀洀㨀 䰀漀甀椀猀攀 匀洀椀琀栀猀漀渀 㰀栀攀氀攀眀礀猀攀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Pie in a Pipkin ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀㸀  䄀渀礀漀渀攀 栀愀瘀攀 ∀䔀瀀甀氀愀爀椀漀∀ 栀愀渀搀礀Ⰰ 愀渀搀 挀愀渀 礀漀甀 瀀漀猀琀 琀栀攀 漀爀椀最椀渀愀氀 爀攀挀椀瀀攀㼀ഊ ਀夀甀瀀㨀ഊTo make a Pie in a possenet or pipkin ਀吀漀 洀愀欀攀 愀 瀀椀攀 椀渀 愀 瀀椀瀀欀椀渀⸀  䘀椀爀猀琀 琀愀欀攀 琀栀攀 昀氀攀猀栀 愀渀搀 最漀漀搀 䈀攀攀昀 匀甀攀琀Ⰰ  ഊand mince smal, and put it in a pipkin, and if you will you may put ਀琀栀攀爀攀椀渀 䌀愀瀀漀渀Ⰰ 䠀攀渀渀攀Ⰰ 漀爀 倀椀最攀漀渀Ⰰ 琀栀攀渀 猀攀琀 椀琀 漀渀 琀栀攀 挀漀愀氀攀猀Ⰰ 愀渀搀 眀栀攀渀  ഊit beginneth to boile, skim it. Then take a few small reasons and an ਀伀渀椀漀渀Ⰰ 愀渀搀 洀椀渀挀攀 琀栀攀洀 猀洀愀氀氀 愀渀搀 昀爀礀 琀栀攀洀 眀椀琀栀 最漀漀搀 猀甀攀琀Ⰰ 愀渀搀 瀀甀琀 琀栀攀洀  ഊsuet and all into the pipkin, and when it is ready, put spice and ਀瘀攀爀最椀甀椀挀攀 椀渀琀漀 椀琀⸀  䄀渀搀 椀昀 琀栀漀甀 琀栀椀渀欀攀 最漀漀搀 戀甀琀 琀栀攀爀攀椀渀 氀椀欀攀眀椀猀攀  ഊyolkes of two or three egges beaten, which done, you may dish it and ਀琀攀渀搀 琀漀 琀栀攀 琀愀戀氀攀⸀ഊ ਀䘀漀爀 挀漀洀瀀愀爀椀猀漀渀 琀栀攀 猀愀洀攀 爀攀挀椀瀀攀 昀爀漀洀 䴀愀爀琀椀渀漀 ⠀琀爀愀渀猀挀爀椀戀攀搀 昀爀漀洀 琀栀攀 䄀爀琀  ഊof Cooking, the first modern cookery book). ਀䠀漀眀 琀漀 瀀爀攀瀀愀爀攀 愀 瀀椀攀 椀渀 愀 瀀漀琀ഊFirst, take the meat and some good veal fat and chop and place in the ਀瀀漀琀⸀  䤀昀 礀漀甀 眀椀猀栀Ⰰ 礀漀甀 挀愀渀 愀搀搀 猀漀洀攀 瀀甀氀氀攀琀 漀爀 猀焀甀愀戀 眀椀琀栀 琀栀攀 洀攀愀琀⸀  ഊThen put the pot on some hot coals away from the flame. When it ਀戀攀最椀渀猀 琀漀 戀漀椀氀Ⰰ 洀愀欀攀 猀甀爀攀 琀栀愀琀 椀琀 椀猀 眀攀氀氀 猀挀甀洀洀攀搀㬀 琀栀攀渀 愀搀搀 愀 猀洀愀氀氀  ഊamount of raisins and take a bit of finely chopped onion fried with ਀猀漀洀攀 最漀漀搀 氀愀爀搀 愀渀搀 愀搀搀 琀漀 琀栀攀 瀀漀琀 琀漀最攀琀栀攀爀 眀椀琀栀 琀栀攀 氀愀爀搀⸀  圀栀攀渀 椀琀  ഊseems done cooking, add some good spices and some verjuice, if you ਀眀椀猀栀 礀漀甀 挀愀渀 愀搀搀 漀渀攀 漀爀 琀眀漀 戀攀愀琀攀渀 攀最最 礀漀氀欀猀⸀ 䄀猀 猀漀漀渀 愀猀 琀栀攀 瀀椀攀 椀猀  ഊdone serve. ਀ഊNow remember: ਀䴀愀爀琀椀渀漀 眀爀漀琀攀 栀椀猀 爀攀挀椀瀀攀猀 椀渀 䤀琀愀氀椀愀渀Ⰰ 眀椀琀栀 氀漀琀猀 漀昀 搀攀琀愀椀氀猀 琀漀 琀栀攀 挀漀漀欀⸀ഊPlatina translated it into Latin added some commentary and called it ਀∀漀渀 爀椀最栀琀 瀀氀攀愀猀甀爀攀 愀渀搀 最漀漀搀 栀攀愀氀琀栀∀ഊIt was then translated from Latin back into Italian and called Epulario ਀吀栀攀渀 椀琀 眀愀猀 琀爀愀渀猀氀愀琀攀搀 椀渀琀漀 䔀渀最氀椀猀栀⸀ഊGenerally speaking the recipes make more sense in Martino than they ਀搀漀 椀渀 琀栀攀 䔀瀀甀氀愀爀椀漀⸀  䴀漀爀攀 挀漀洀瀀氀攀砀 爀攀挀椀瀀攀猀 氀漀漀欀 攀瘀攀渀 眀漀爀猀攀⸀ഊ ਀䠀攀氀攀眀礀猀攀ഊ ਀ഊDate: Wed, 21 Mar 2007 00:49:56 -0400 ਀䘀爀漀洀㨀 爀愀渀瘀愀椀最 愀琀 挀漀氀甀洀戀甀猀⸀爀爀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Spanish Pies ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䘀爀漀洀 刀甀洀瀀漀氀琀 䔀椀渀 一攀眀 䬀漀挀栀戀甀挀栀ഊ ਀吀栀椀猀 椀猀 猀琀椀氀氀 愀 氀椀琀琀氀攀 爀漀甀最栀⸀  吀栀攀爀攀 愀爀攀 琀眀漀ഊdoughs, the puff paste and another, I'm not ਀攀渀琀椀爀攀氀礀 猀甀爀攀 眀栀椀挀栀 椀猀 攀渀挀氀漀猀攀搀 椀渀 琀栀攀 漀琀栀攀爀⸀ 伀爀ഊif the puff paste is just the cover. Any way the ਀甀猀攀 漀昀 戀愀挀漀渀 昀愀琀 椀猀 甀渀甀猀甀愀氀Ⰰ 䤀 琀栀椀渀欀⸀  吀栀攀爀攀 愀爀攀ഊalso several other one line references to Spanish ਀瀀椀攀猀 愀渀搀 匀瀀愀渀椀猀栀 昀爀椀琀琀攀爀猀 ⠀欀爀愀瀀昀攀渀⤀⸀  䤀✀搀 愀最爀攀攀ഊthat it is talking about empanadas. Or something ਀氀椀欀攀 攀洀瀀愀渀愀搀愀猀⸀ഊ ਀刀愀渀瘀愀椀最ഊ ਀嘀漀洀 䬀愀氀戀ഊ48. Spanische Pasteten zu machen vom Kalbfleisch. ਀一椀洀洀 䴀攀栀氀⼀ 甀渀搀 氀愀甀氀椀挀栀琀 圀愀猀猀攀爀⼀ 洀愀挀栀ഊeinen Teig darau?/ und arbeit jn wohl ein Stundt ਀漀搀攀爀 稀眀漀⼀ 搀愀㼀 攀爀 猀椀挀栀 瘀漀洀 吀椀猀挀栀 栀椀渀眀攀最ഊnimpt/ so wirt er zeh werden/ Und wenn er wohl ਀最攀愀爀戀攀椀琀攀琀 椀猀琀⼀ 猀漀 琀爀攀椀戀 樀渀 愀甀㼀 洀椀琀 攀椀渀攀洀ഊWalger/ da? er d?nn wirt wie ein Papier/ und wenn ਀搀甀 樀渀 栀愀猀琀 愀甀㼀最攀眀愀氀最攀爀琀⼀ 猀漀 渀椀洀洀 昀爀椀猀挀栀ഊSchweinenschmaltz/ streich den Teig mit einem ਀倀攀渀猀攀氀 甀洀戀 甀渀搀 甀洀戀⼀ 甀渀搀 眀攀渀渀 搀甀 搀攀渀 吀攀椀最ഊmit dem Fei?t hast bestrichen/ so walg so viel ਀吀攀椀最猀 甀戀攀爀攀椀渀愀渀搀攀爀⼀ 搀愀㼀 瘀椀攀爀 䘀椀渀最攀爀 搀椀挀欀 眀椀爀琀⼀ഊso kanstu darnach davon schneiden/ wie viel du ਀瘀攀爀洀攀椀渀攀猀琀 倀愀猀琀攀琀攀渀 稀甀 洀愀挀栀攀渀⼀ 攀猀 猀攀椀 搀爀攀椀ഊoder vier/ Netz die Finger in Baum?l/ und treibs ਀搀爀攀椀 䘀椀渀最攀爀 栀漀挀栀 愀甀昀⼀ 洀愀挀栀 搀愀爀渀愀挀栀 眀椀攀搀攀爀ഊein andern Teig mit Eierdottern/ und ein wenig ਀䈀甀琀琀攀爀⸀ 吀爀攀椀戀 眀椀搀攀爀甀洀戀 攀椀渀 倀愀猀琀攀琀攀渀 愀甀昀⼀ 猀漀ഊhoch/ als du die vorige hast aufgetrieben/ und ਀猀攀琀稀 猀椀攀 椀渀 搀椀攀 匀瀀愀渀椀猀挀栀攀 倀愀猀琀攀琀攀渀⼀ 搀椀攀 搀甀ഊvorhin hast aufgetrieben/ denn der Teig/ den du ਀瘀漀爀栀椀渀 栀愀猀琀 愀甀昀最攀琀爀椀攀戀攀渀⼀ 眀椀爀琀 搀椀爀 渀椀挀栀琀ഊbleiben/ er wirt nider fallen/ drumb ist der ਀愀渀搀攀爀 吀攀椀最 稀甀 栀㼀氀昀昀⼀ 搀攀渀 搀甀 搀愀爀攀椀渀 琀栀甀猀琀⼀ 甀渀搀ഊnimm darein ein F?ll/ wie vorhin vermeldt ist in ਀搀椀攀 欀氀攀椀渀攀 倀愀猀琀攀琀攀渀 稀甀 洀愀挀栀攀渀⼀ 唀渀搀 眀攀渀渀 搀甀ഊsie gef?llt hast/ so nimm von dem Teig/ den du ਀栀愀猀琀 甀戀攀爀攀椀渀愀渀搀攀爀 最攀眀愀氀最攀爀琀⼀ 洀愀挀栀 䐀攀挀欀攀氀ഊdarauf/ und treib jn mit den H?nden au?/ da? du ਀搀椀攀 䘀椀渀最攀爀 洀椀琀 䈀愀甀洀㼀氀 戀攀猀琀爀攀椀挀栀攀猀琀⼀ 甀渀搀ഊbreit sie au?/ so weit die Pasteten sein/ deck es ਀昀攀椀渀 搀愀爀洀椀琀 稀甀⼀ 渀椀洀洀 搀愀爀渀愀挀栀 猀挀栀眀愀爀琀稀ഊPapier/ und schmiers mit Baum?l/ setz die ਀倀愀猀琀攀琀攀渀 搀愀爀愀甀昀⼀ 甀渀搀 猀挀栀攀甀戀猀 搀愀爀洀椀琀 椀渀 伀昀攀渀⼀ 甀渀搀ഊschaw/ da? du es nicht verbrennest/ da? du es mit ਀昀氀攀椀㼀 戀愀挀欀攀猀琀⼀ 猀漀 眀椀爀琀 攀猀 愀爀琀氀椀挀栀 愀甀昀氀愀甀昀攀渀ഊvom Schweinenschmaltz/ schaw/ und verback es ਀渀椀挀栀琀⼀ 搀攀渀渀 搀愀猀 䘀氀攀椀猀挀栀⼀ 搀愀猀 搀甀 搀愀爀攀椀渀 栀愀猀琀ഊgethan/ ist vorhin gesotten/ und wenn du es wilt ਀愀渀爀椀挀栀琀攀渀⼀ 猀漀 栀攀戀 搀攀渀 䐀攀挀欀攀氀 洀椀琀 攀椀渀攀洀ഊMesser auf/ und gie? ein wenig Rindtfleischbr?he darein/ ਀甀渀搀 搀愀爀昀昀猀琀 搀攀渀 䐀攀挀欀攀氀 渀椀琀 愀甀昀猀挀栀渀攀椀搀攀渀⼀ 搀攀渀渀 搀攀爀ഊTeig wirt selber auflaufen/ so werden sie ਀猀挀栀㼀渀 甀渀搀 最甀琀⼀ 甀渀搀 洀愀渀 渀攀渀渀攀琀 攀猀 匀瀀愀渀椀猀挀栀攀ഊPasteten/ magst in ein Sch?ssel anrichten drei ਀漀搀攀爀 瘀椀攀爀⼀ 猀漀 椀猀琀 攀猀 稀椀攀爀氀椀挀栀⸀ 圀椀氀琀甀 愀戀攀爀 攀椀渀ഊgrosse machen/ so mustu desto mehr Teig ਀愀渀洀愀挀栀攀渀⼀ 搀稀 搀甀 攀猀 甀戀攀爀 攀椀渀愀渀搀攀爀 眀愀氀最攀爀猀琀⼀ 䄀戀攀爀ഊdie kleinen seindt zierlicher als die grossen/ ਀猀漀渀搀攀爀氀椀挀栀 眀攀渀渀 洀愀渀 攀椀渀攀渀 瘀攀爀攀栀爀攀渀 眀椀氀⼀ 猀漀ഊschickt mans hinweg/ ist bequemer/ als wenn ਀洀愀渀 攀椀渀攀 瘀漀渀攀椀渀愀渀搀攀爀 猀挀栀渀攀椀搀琀⼀ 䐀攀渀渀 猀漀氀氀挀栀攀ഊPasteten seind nicht schlecht zu machen/ ist ਀最爀漀猀猀攀 洀㼀栀 甀渀搀 眀攀渀椀最 娀攀甀最⼀ 猀攀椀渀搀 稀椀攀爀氀椀挀栀 甀渀搀 最甀琀 稀甀 攀猀猀攀渀⸀ഊ ਀㐀㠀⸀ 匀瀀愀渀椀猀栀 瀀椀攀猀 琀漀 洀愀欀攀 昀爀漀洀 挀愀氀昀 洀攀愀琀⸀  吀愀欀攀ഊflour/ and laulicht water/ make a dough from it/ ਀愀渀搀 眀漀爀欀 椀琀 眀攀氀氀 愀渀 栀漀甀爀 漀爀 琀眀漀⼀ 琀栀愀琀 椀琀 琀愀欀攀猀ഊitself way from the table/ like it will become ਀稀攀栀⼀ 䄀渀搀 眀栀攀渀 椀琀 椀猀 眀攀氀氀 眀漀爀欀攀搀⼀ 琀栀攀渀 搀爀椀瘀攀 椀琀ഊout with a roller/ that it becomes thin as a ਀瀀愀瀀攀爀⼀ 愀渀搀 眀栀攀渀 礀漀甀 栀愀瘀攀 爀漀氀氀攀搀 椀琀 漀甀琀⼀ 琀栀攀渀 琀愀欀攀ഊfresh pig lard/ coat the dough with a brush ਀愀爀漀甀渀搀 愀渀搀 愀爀漀甀渀搀⼀ 愀渀搀 眀栀攀渀 礀漀甀 栀愀瘀攀 瀀愀椀渀琀攀搀 琀栀攀ഊdough with the fat/ then roll so much dough over ਀攀愀挀栀 漀琀栀攀爀⼀ 琀栀愀琀 椀琀 戀攀挀漀洀攀猀 昀漀甀爀 昀椀渀最攀爀猀 琀栀椀挀欀 猀漀ഊyou can then cut from it/ as many you have in ਀洀椀渀搀 瀀椀攀猀 琀漀 洀愀欀攀⼀ 戀攀 椀琀 琀栀爀攀攀 漀爀 昀漀甀爀⼀ 渀攀琀稀 琀栀攀ഊfingers in olive oil/ and drive out three ਀昀椀渀最攀爀猀 栀椀最栀⼀ 洀愀欀攀 昀爀漀洀 椀琀 愀最愀椀渀 愀渀漀琀栀攀爀 搀漀甀最栀ഊwith egg yolk/ and a little butter. Then again ਀搀爀椀瘀攀 愀 瀀椀攀 漀甀琀⼀ 愀猀 栀椀最栀⼀ 愀猀 礀漀甀 栀愀瘀攀 搀爀椀瘀攀渀 琀栀攀ഊprevious/ as set it in the spanish pie/ that you ਀樀甀猀琀 渀漀眀 栀愀猀 搀爀椀瘀攀渀 漀甀琀⼀ 戀攀挀愀甀猀攀 琀栀攀 搀漀甀最栀⼀  琀栀愀琀ഊyou just now driven out will itself not keep/ it ਀眀椀氀氀 昀愀氀氀 渀椀搀攀爀⼀ 琀栀攀爀攀昀漀爀攀 椀猀 琀栀攀 漀琀栀攀爀 搀漀甀最栀 琀漀ഊhelp/ which you do into it/ and take there in a ਀昀椀氀氀椀渀最⼀ 愀猀 瀀爀攀瘀椀漀甀猀氀礀 洀攀渀琀椀漀渀攀搀⼀ 挀氀漀猀攀 椀渀 琀栀攀ഊsmall pies and when you have filled them/ then ਀琀愀欀攀 昀爀漀洀 琀栀攀 搀漀甀最栀⼀ 眀栀椀挀栀 礀漀甀 栀愀瘀攀 漀瘀攀爀 攀愀挀栀ഊother rolled/ make covers from it/ and drive them ਀漀甀琀 眀椀琀栀 琀栀攀 栀愀渀搀猀⼀ 眀椀琀栀 琀栀攀 昀椀渀最攀爀猀 猀瀀爀攀愀搀 眀椀琀栀ഊolive oil/ and widen them out/ as wide as the ਀瀀椀攀猀 愀爀攀⼀ 愀渀搀 挀漀瘀攀爀 琀栀攀洀 眀椀琀栀 椀琀⼀ 琀栀攀渀 琀愀欀攀 戀氀愀挀欀ഊpaper/ and grease it with olive oil/ set the pies ਀漀渀 椀琀⼀ 愀渀搀 瀀甀猀栀 眀椀琀栀 椀琀 椀渀 琀栀攀 漀瘀攀渀⼀ 愀渀搀 氀漀漀欀⼀ഊthat you do not burn it/ that you bake it with ਀搀椀氀椀最攀渀挀攀⼀ 氀椀欀攀 琀栀椀猀 椀琀 眀椀氀氀 戀攀 愀爀琀氀椀挀栀 爀愀椀猀攀搀ഊfrom the pig lard/ look/ and do not over bake it/ ਀猀椀渀挀攀 琀栀攀 洀攀愀琀⼀ 琀栀愀琀 礀漀甀 栀愀瘀攀 愀搀搀攀搀 琀漀 椀琀⼀ 椀猀ഊalready cooked/ and when you will serve it/ then ਀爀愀椀猀攀 琀栀攀 挀漀瘀攀爀 眀椀琀栀 愀 欀渀椀昀攀⼀ 愀渀搀 瀀漀甀爀 愀 氀椀琀琀氀攀ഊbeef broth in it/ and if you do not want to cut ਀琀栀攀 挀漀瘀攀爀⼀ 琀栀攀渀 琀栀攀 搀漀甀最栀 眀椀氀氀 爀椀猀攀 椀琀猀攀氀昀⼀ 氀椀欀攀ഊthis it becomes beautiful and good/ and one calls ਀椀琀 匀瀀愀渀椀猀栀 瀀椀攀⼀ 氀椀欀攀猀 琀漀 猀攀爀瘀攀 琀栀爀攀攀 漀爀 昀漀甀爀 椀渀 愀ഊdish / like this it is delicate. If you will ਀栀漀眀攀瘀攀爀 洀愀欀攀 漀渀攀 氀愀爀最攀⼀ 琀栀攀渀 礀漀甀 洀甀猀琀 洀椀砀 猀漀 洀甀挀栀ഊmore dough that you roll it over each other/ but ਀琀栀攀 猀洀愀氀氀 愀爀攀 洀漀爀攀 搀攀氀椀挀愀琀攀 琀栀愀渀 琀栀攀 氀愀爀最攀⼀ഊespecially when one wants admiration/ like this ਀漀渀攀 猀攀渀搀猀 愀眀愀礀⼀ 椀猀 挀漀渀瘀攀渀椀攀渀琀⼀ 愀猀 眀栀攀渀 漀渀攀 挀甀琀猀ഊone from another/ For such pies are not bad to ਀洀愀欀攀⼀ 椀猀 洀甀挀栀 攀昀昀漀爀琀 愀渀搀 氀椀琀琀氀攀 猀琀甀昀昀⼀ 椀猀 氀漀瘀攀氀礀ഊand good to eat. ਀ഊVom Lachs ਀㄀㔀⸀ 一椀洀洀 攀椀渀 猀琀甀挀欀 匀愀氀洀 ⼀ 搀攀爀 最攀欀漀挀栀琀 椀猀琀 ⼀ 栀愀挀欀ഊjhn klein mit gr?nen wolschmeckenden ਀䬀爀㼀甀琀攀爀渀 ⼀ 甀渀搀 眀攀渀渀 搀甀 攀猀 欀氀攀椀渀 最攀栀愀挀欀琀 栀愀猀琀 ⼀ 猀漀ഊschlag Eier darunter / und versaltz ਀攀猀 渀椀挀栀琀⸀ 一椀洀洀 攀椀渀 倀昀愀渀渀攀渀 ⼀ 甀渀搀 䈀甀琀琀攀爀 搀愀爀攀椀渀 ⼀ 洀愀挀栀 猀椀攀 栀攀椀㼀 ⼀ 甀渀搀  ഊmach ein ਀攀椀渀最攀爀㼀爀琀攀猀 搀愀爀愀甀㼀 ⼀ 猀漀 眀椀爀琀 攀猀 最甀琀 甀渀搀 眀漀栀氀ഊgeschmack. Man kan solches einger?rtes ਀洀愀挀栀攀渀 瘀漀渀 搀攀洀 匀愀氀洀 ⼀ 甀渀搀 欀氀攀椀渀攀 猀挀栀眀愀爀琀稀攀 刀漀猀攀椀渀 搀愀爀甀渀琀攀爀 ⼀ 甀渀搀 攀椀渀  ഊTurten ਀搀愀爀愀甀㼀 最攀洀愀挀栀琀 ⼀ 漀搀攀爀 匀瀀愀渀椀猀挀栀攀 䬀爀愀瀀昀昀攀渀 ⼀ 甀渀搀ഊmit biel Blettern / oder ein Gehack ਀最攀洀愀挀栀琀 ⼀ 洀椀琀 欀氀攀椀渀攀渀 猀挀栀眀愀爀琀稀攀渀 刀漀猀攀椀渀 ⼀ 甀渀搀 洀椀琀ഊGew?rz angemacht / mit Zimmt / ਀匀愀昀爀愀渀 ⼀ 甀渀搀 攀椀渀 眀攀渀椀最 䔀猀猀椀最 搀愀爀攀椀渀 最攀最漀猀猀攀渀 ⼀ഊund f?? gemacht mit Zucker / la? es ਀昀攀椀渀 琀爀甀挀欀攀渀 攀椀渀猀椀攀搀攀渀 ⼀ 琀栀甀 攀椀渀 眀攀渀椀最 昀爀椀猀挀栀攀ഊButter darein / sampt der Erbstbr?h / ਀甀渀搀 氀愀㼀 搀愀洀椀琀 昀攀椀渀 琀爀甀挀欀攀渀 攀椀渀猀椀攀搀攀渀 ⼀ 渀椀洀洀ഊEierdotter / die hart gesotten sein / so ਀欀愀渀猀琀甀 攀猀 愀氀猀漀 愀甀爀椀挀栀琀攀渀 愀甀昀 攀椀渀 匀挀栀㼀猀猀攀氀⸀ 伀搀攀爀ഊkanst ein solches Gehack ein machen ਀椀渀 匀瀀愀渀椀猀挀栀攀 倀愀猀琀攀琀攀渀 ⼀ 搀椀攀 昀攀椀渀 爀甀渀搀琀 愀甀昀最攀猀攀稀琀琀 猀攀椀渀⸀ഊ ਀㄀㔀⸀ 吀愀欀攀 愀 猀琀甀挀欀 猀愀氀洀漀渀⼀ 琀栀愀琀 椀猀 挀漀漀欀攀搀⼀ 挀栀漀瀀 椀琀ഊsmall with green well tasting herbs/ and when you ਀栀愀瘀攀 挀栀漀瀀瀀攀搀 椀琀⼀ 琀栀攀渀 戀攀愀琀 攀最最猀 椀渀 椀琀⼀ 愀渀搀 搀漀 渀漀琀ഊover salt it. Take a pan/ and butter in it/ and ਀洀愀欀攀 椀琀 栀漀琀⼀ 愀渀搀 洀愀欀攀 愀 攀椀渀最攀爀㼀爀琀攀猀 昀爀漀洀 椀琀⼀ 氀椀欀攀ഊthis it is good and well tasting. One can make ਀猀甀挀栀 愀  攀椀渀最攀爀㼀爀琀攀猀 洀愀欀攀 昀爀漀洀 琀栀攀 猀愀氀洀漀渀⼀ 愀渀搀ഊlittle black raisins in it/ and make a tart/ or ਀匀瀀愀渀椀猀栀 昀爀椀琀琀攀爀猀⼀ 愀渀搀 眀椀琀栀 洀愀渀礀 氀攀愀瘀攀猀⼀ 漀爀 洀愀欀攀 愀ഊhash/ with small black raisins/ and mixed with ਀猀瀀椀挀攀猀⼀ 眀椀琀栀 挀椀渀渀愀洀漀渀⼀ 猀愀昀昀爀漀渀⼀ 愀渀搀 愀 氀椀琀琀氀攀ഊvinegar poured in/ and make sweet (s??) with ਀猀甀最愀爀⼀ 氀攀琀 椀琀 挀漀漀欀 甀渀琀椀氀 搀爀礀⼀ 琀愀欀攀 攀最最 礀漀氀欀猀Ⰰഊthat have been cooked hard/ like this you can ਀猀攀爀瘀攀 愀 搀椀猀栀⸀  伀爀 挀愀渀 洀愀欀攀 猀甀挀栀 愀 栀愀猀栀 椀渀琀漀ഊSpanish pies/ that are set out nicely round. ਀ഊVon allerlei Pasteten / so vom Fleischwerck und Gev?gel ਀㐀㘀⸀ 䴀愀挀栀 攀椀渀 吀攀椀最 洀椀琀 圀愀猀猀攀爀 愀渀 ⼀ 搀愀㼀 搀甀 樀渀 昀攀椀渀ഊkanst au?treiben / schmier jn mit ਀最攀猀挀栀洀㼀氀稀琀攀洀 昀爀椀猀挀栀攀洀 匀瀀攀挀欀 ⼀ 眀椀挀欀攀氀 搀攀渀 吀攀椀最ഊubereinander / und mach viel / da? so ਀搀椀挀欀 甀戀攀爀攀椀渀愀渀搀攀爀 眀椀爀琀 愀氀猀 攀椀渀 䄀爀洀⸀ 唀渀搀 眀攀渀渀 攀爀ഊdick ist / so schneidt st?ckwei? darvon / ਀攀猀 猀攀椀 稀甀 欀氀攀椀渀攀渀 漀搀攀爀 稀甀 最爀漀猀猀攀渀 倀愀猀琀攀琀攀渀⸀ 圀攀渀渀ഊdu es wilt au?treiben / so nez die H?nd ਀椀渀 稀攀爀氀愀猀猀攀渀攀洀 匀瀀攀挀欀 ⼀ 搀攀爀 渀椀挀栀琀 栀攀椀㼀 椀猀琀 ⼀ 搀愀㼀ഊder Teig nicht bleibt an H?nden kleben. ਀吀爀攀椀戀 眀椀搀攀爀 攀椀渀 倀愀猀琀攀琀攀渀 愀甀昀 瘀漀渀 ⠀瘀漀洀 漀搀攀爀 甀渀搀⤀ഊweissem Teig / fez die andere darein / ਀搀椀攀 搀甀 栀愀猀琀 瘀漀渀 匀瀀攀挀欀 愀甀昀最攀琀爀椀攀戀攀渀⸀ 䐀攀渀渀 搀椀攀猀攀爀ഊTeig helt den Spanischen / da? er nicht ਀渀椀搀攀爀 昀攀氀氀琀⸀ 唀渀搀 搀甀 欀愀渀猀琀 猀椀攀 洀椀琀 最攀栀愀挀欀琀攀洀ഊFleisch au?f?llen. Schneidt darnach wider ਀瘀漀渀 搀攀洀 匀瀀愀渀椀猀挀栀攀渀 吀攀椀最 ⼀ 搀愀㼀 搀甀 欀愀渀猀琀 攀椀渀 䐀攀挀欀ഊmachen / schmier Papier mit Baum?l / ਀昀攀稀 搀椀攀 倀愀猀琀攀琀攀渀 搀愀爀愀甀昀 ⼀ 猀挀栀攀甀戀猀 椀渀 伀昀攀渀 ⼀ 甀渀搀ഊla? backen / schwa da? du es nicht ਀瘀攀爀戀爀攀渀渀攀猀琀 ⼀ 搀攀渀渀 攀猀 瘀攀爀戀爀攀渀渀琀 猀椀挀栀 戀愀氀搀 ⼀ 眀攀椀氀ഊviel Fei?t zwischen dem Teig ist / thu die ਀䐀攀挀欀 愀甀昀 ⼀ 甀渀搀 最攀甀㼀 攀椀渀 最甀琀攀 䠀攀渀渀攀渀戀爀㼀栀攀 搀愀爀攀椀渀 ⼀ഊda? das gehackt Fleisch nicht herb ਀眀椀爀琀 ⼀ 猀漀 眀椀爀琀 攀猀 最甀琀 甀渀搀 眀漀栀氀 最攀猀挀栀洀愀挀欀⸀ 䄀氀猀漀ഊmacht man die kleine Pasteten. Du kanst ਀愀甀挀栀 攀椀渀 猀漀氀氀挀栀攀渀 吀攀椀最 稀甀 䘀椀猀挀栀攀渀 戀爀愀甀挀栀攀渀⸀ഊ ਀㐀㘀⸀ 䴀愀欀攀 愀 搀漀甀最栀 眀椀琀栀 眀愀琀攀爀⼀ 琀栀愀琀 礀漀甀 挀愀渀 搀爀椀瘀攀ഊit nicely out/ spread it with melted fresh bacon/ ਀爀漀氀氀 琀栀攀 搀漀甀最栀 漀瘀攀爀 攀愀挀栀 漀琀栀攀爀⼀ 愀渀搀 洀愀欀攀 洀愀渀礀⼀ഊthat are as thick around as an arm. And when it ਀椀猀 琀栀椀挀欀⼀ 琀栀攀渀 挀甀琀 瀀椀攀挀攀猀 昀爀漀洀 椀琀⼀ 戀攀 椀琀 昀漀爀ഊsmall or large pies. When you will drive them ਀漀甀琀⼀ 琀栀攀渀 渀攀稀 琀栀攀 栀愀渀搀猀 椀渀 洀攀氀琀攀搀 戀愀挀漀渀⼀ 琀栀愀琀 椀猀ഊnot hot/ that the dough does not stay stuck on ਀琀栀攀 栀愀渀搀猀⸀  䐀爀椀瘀攀 愀最愀椀渀 愀 瀀椀攀 昀爀漀洀 愀 眀栀椀琀攀 搀漀甀最栀⼀ഊset the other in it/ that you have from bacon ਀搀爀椀瘀攀渀 漀甀琀⸀ 吀栀攀渀 琀栀椀猀 搀漀甀最栀 欀攀攀瀀猀 琀栀攀 匀瀀愀渀椀猀栀⼀ഊthat it does not fall low. And you can fill it ਀眀椀琀栀 挀栀漀瀀瀀攀搀 洀攀愀琀⸀  吀栀攀渀 猀氀椀挀攀 愀最愀椀渀猀琀ഊ(crosswise?) the Spanish dough/ that you can make ਀愀 挀漀瘀攀爀⼀  猀瀀爀攀愀搀 瀀愀瀀攀爀 眀椀琀栀 漀氀椀瘀攀 漀椀氀⼀ 猀攀琀 琀栀攀ഊpie on it/ push in the oven/ and let bake/ look ਀琀栀愀琀 椀琀 搀漀攀猀 渀漀琀 戀甀爀渀⼀ 戀攀挀愀甀猀攀 椀琀 戀甀爀渀猀 椀琀猀攀氀昀ഊsoon/ because much fat is between the dough/ take ਀琀栀攀 挀漀瘀攀爀 漀昀昀⼀ 愀渀搀 瀀漀甀爀 愀 最漀漀搀 挀栀椀挀欀攀渀 戀爀漀琀栀 椀渀ഊit/ so the chopped meat does not become dry/ ਀氀椀欀攀 琀栀椀猀 椀琀 椀猀 最漀漀搀 愀渀搀 眀攀氀氀 琀愀猀琀椀渀最⸀  䄀氀猀漀 漀渀攀ഊmake the little pies. You can also need such a ਀搀漀甀最栀 昀漀爀 昀椀猀栀⸀ഊ ਀⠀吀爀愀渀猀氀愀琀椀漀渀 渀漀琀攀㨀 䤀 爀攀愀搀 ∀昀攀稀∀ 愀猀 ∀猀攀稀∀ 漀爀ഊ"setz", "f??" as "s??", and read "schwa" as ਀∀猀挀栀愀眀∀Ⰰ ∀渀攀稀∀ 愀氀猀漀 愀瀀瀀攀愀爀猀 愀猀 ∀渀攀琀稀∀  戀甀琀 琀栀攀ഊtranslation baffles me). ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㄀ 䴀愀爀 ㈀　　㜀 　㠀㨀㈀㘀㨀　㠀 ⬀　㄀　　ഊFrom: Volker Bach ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀瀀愀渀椀猀栀 倀椀攀猀ഊTo: Cooks within the SCA ਀ഊAm Mittwoch, 21. M?rz 2007 05:49 schrieb ranvaig at columbus.rr.com: ਀ഊ> (Translation note: I read "fez" as "sez" or ਀㸀 ∀猀攀琀稀∀Ⰰ ∀昀㼀㼀∀ 愀猀 ∀猀㼀㼀∀Ⰰ  愀渀搀 爀攀愀搀 ∀猀挀栀眀愀∀ 愀猀ഊ> "schaw", "nez" also appears as "netz" but the ਀㸀 琀爀愀渀猀氀愀琀椀漀渀 戀愀昀昀氀攀猀 洀攀⤀⸀ഊ ਀䤀 琀栀椀渀欀 琀栀愀琀 椀猀 琀栀攀 洀漀搀攀爀渀 䜀攀爀洀愀渀 ✀戀攀渀攀琀稀攀渀✀Ⰰ 琀漀 洀漀椀猀琀攀渀 漀爀 洀愀欀攀 眀攀琀⸀ഊ ਀䜀椀愀渀漀ഊ ਀ഊDate: Fri, 30 Nov 2007 07:54:02 -0500 ਀䘀爀漀洀㨀 䨀漀栀渀渀愀 䠀漀氀氀漀眀愀礀 㰀樀漀栀渀渀愀 愀琀 猀椀琀欀愀⸀攀渀最椀渀⸀甀洀椀挀栀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Veal and sausage pies RE: OT & OOP: Sweeney ਀ऀ吀漀搀搀 洀漀瘀椀攀ഊTo: Cooks within the SCA ਀ഊOn Dec 1, 2007, at 12:57 AM, otsisto wrote: ਀㸀 䠀漀眀 昀愀爀 戀愀挀欀 搀漀 瘀攀愀氀 愀渀搀 猀愀甀猀愀最攀 瀀椀攀猀 最漀㼀ഊ> De ਀ഊThe FoC has this one for veal tarts: ਀吀䄀刀吀䰀䔀吀䔀匀⸀ 堀堀⸀嘀䤀䤀䤀⸀ 䤀堀⸀ 吀愀欀攀 嘀攀攀氀 礀猀漀搀攀 愀渀搀 最爀椀渀搀攀 椀琀 猀洀愀氀攀⸀ 琀愀欀攀 栀愀爀搀攀ഊEyrenn isode and yground & do ?erto with prunes hoole. dates. icorue. ਀瀀礀渀攀猀 愀渀搀 刀愀椀猀漀甀渀猀 挀漀爀愀甀渀挀攀⸀ 栀漀漀氀 猀瀀椀挀攀猀 ☀ 瀀漀眀搀漀甀爀⸀ 猀甀最甀爀⸀ 猀愀氀琀Ⰰ 愀渀搀ഊmake a litell coffyn and do ?is fars ?erinne. & bake it & serue it ਀昀漀爀琀栀⸀ഊ ਀吀栀椀猀 漀渀攀 椀猀 琀眀漀 挀攀渀琀甀爀椀攀猀 氀愀琀攀爀 愀渀搀 椀猀 昀爀漀洀 琀栀攀 䜀䠀䨀攀眀攀氀氀 ⠀㄀㔀㤀㘀㼀 攀搀椀琀椀漀渀⤀ഊTo make a veale pie. Let your Veale boyle a good while, and when it is ਀戀漀礀氀攀搀Ⰰ 洀椀渀挀攀 椀琀 戀礀 椀琀 猀攀氀昀攀Ⰰ 愀渀搀 琀栀攀 眀栀椀琀攀 戀礀 椀琀 猀攀氀昀攀Ⰰ 愀渀搀 猀攀愀猀漀渀 椀琀ഊwith salt and pepper, cinamon and ginger, and suger, and cloves and ਀洀愀挀攀Ⰰ 愀渀搀 礀漀甀 洀甀猀琀攀 栀愀瘀攀 瀀爀甀渀攀猀 愀渀搀 爀愀椀猀漀渀猀Ⰰ 搀愀琀攀猀 ☀ 挀甀爀爀愀渀琀攀猀 漀渀 琀栀攀  ഊtop. ਀ഊ/ *Das Kuchbuch der Sabina Welserin *has this one:/ ਀㘀　 吀漀 洀愀欀攀 愀 瘀攀愀氀 瀀椀攀⸀ 吀愀欀攀 瀀椀攀挀攀猀 漀昀 瘀攀愀氀 昀爀漀洀 琀栀攀 氀攀最 愀渀搀 戀漀椀氀 琀栀攀洀 椀渀ഊwater, about as long as it takes to hard boil an egg. Afterwards take ਀琀栀攀洀 漀甀琀 愀渀搀 挀栀漀瀀 琀栀攀 洀攀愀琀 猀洀愀氀氀Ⰰ 愀渀搀 琀愀欀攀 猀甀攀琀 昀爀漀洀 琀栀攀 欀椀搀渀攀礀猀 愀渀搀 挀甀琀ഊit small and chop it with the veal. And when it is finely chopped, then ਀瀀甀琀 椀琀 椀渀 愀 戀漀眀氀 愀渀搀 瀀甀琀 猀漀洀攀 眀椀渀攀 椀渀琀漀 椀琀 愀渀搀 愀渀 愀洀瀀氀攀 氀愀搀攀氀昀甀氀 漀昀ഊbroth , pepper and a little mace, which should be whole. Crush it a ਀氀椀琀琀氀攀 戀礀 栀愀渀搀 猀漀 琀栀愀琀 椀琀 椀渀 猀洀愀氀氀 瀀椀攀挀攀猀Ⰰ 瀀甀琀 椀渀 椀琀 爀愀椀猀椀渀猀 愀渀搀 猀愀昀昀爀漀渀ഊand stir it all up together with a spoon, put cinnamon in it also, and ਀琀愀猀琀攀 椀琀Ⰰ 栀漀眀攀瘀攀爀 椀琀 猀攀攀洀猀 最漀漀搀 琀漀 礀漀甀⸀ഊ ਀嘀攀愀氀 愀渀搀 猀愀甀猀愀最攀Ⰰ 栀漀眀攀瘀攀爀Ⰰ 椀猀 甀渀挀漀洀洀漀渀⸀ 匀攀愀爀挀栀椀渀最 戀礀 䜀漀漀最氀攀 䤀 挀愀渀 琀甀爀渀ഊit up here-- ਀ഊ 1233.--VEAL AND SAUSAGE PIE. ਀ഊCover a shallow dish with paste, lay a well-beaten veal cutlet at the ਀戀漀琀琀漀洀Ⰰ 猀氀椀最栀琀氀礀 猀攀愀猀漀渀攀搀㬀 挀漀瘀攀爀 椀琀 眀椀琀栀 愀 䈀漀氀漀最渀愀 猀愀甀猀愀最攀 昀爀攀攀搀 昀爀漀洀ഊthe skin and cut into slices; then add another cutlet and a layer of the ਀䈀漀氀漀最渀愀 猀愀甀猀愀最攀㬀 挀漀瘀攀爀 琀栀攀 眀栀漀氀攀 眀椀琀栀 瀀愀猀琀攀Ⰰ 愀渀搀 瀀甀琀 渀漀 眀愀琀攀爀 琀漀 椀琀㨀 琀栀攀ഊveal will give out sufficient gravy, while it will be rendered very ਀猀愀瘀漀爀礀 戀礀 琀栀攀 猀愀甀猀愀最攀⸀ 䤀琀 椀猀 攀砀挀攀氀氀攀渀琀 攀愀琀攀渀 挀漀氀搀⸀ഊ ਀吀栀愀琀 爀攀挀椀瀀攀 眀愀猀 椀渀 吀栀攀 倀爀愀挀琀椀挀愀氀 䠀漀甀猀攀欀攀攀瀀攀爀 眀栀椀挀栀 眀愀猀 瀀甀戀氀椀猀栀攀搀 椀渀  ഊ1857. ਀ഊJohnnae ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ洀攀愀琀ⴀ瀀椀攀猀ⴀ洀猀最ऀ倀愀最攀 㘀㐀 漀昀 㘀㐀ഊ ਊ