Chawetty's (15th century meat pie)

 
                     CHAWETTY'S (15TH CENTURY MEAT PIE)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Pork or veal, cubed
    1 1/2   c            Water
                         Pastry for 8" double pie
                         -crust
    6       tb           Chopped dates
    6       tb           Currants
    2       ts           Salt
    5                    Saffron threads
      3/4   ts           Ground ginger
      3/4   ts           Black pepper
      1/2   ts           Ground mace
      1/4   ts           Ground cloves
      3/4   c            Red wine
    1       tb           Wine vinegar
   10                    Egg yolks
 
   From a manuscript in the British Library known as
   Harleian 479, dating from around 1420; recipe adapted
   from a version developed by David Friedman and
   Elizabeth Cook.
   
   In saucepan, simmer meat in water 20 minutes. Drain.
   Line 8" square baking dish with pastry. In bowl,
   combine meat, dates and currants. Place meat mixture
   into pastry-lined dish.
   
   In bowl, combine salt, saffron, ginger, pepper, mace,
   cloves, wine, vinegar and 9 egg yolks, reserving 1
   yolk, and pour over. Cover with top crust, crimp well,
   make triangular cuts in center and fold tips back.
   
   Beat reserved yolk (save whites for another use) and
   brush on crust. Bake at 375'F. until crust is browned
   and meat is heated through, 25-30 minutes. Makes 6-8
   servings.
  
 
 
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