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1 lb (2 cups) minced pork
2 ea hard-boiled eggs; chopped
1/2 c grated cheese
1 ts allspice
1 tb sugar
1/8 ts saffron
1 ts salt
1 lb pastry
2 ea to 3 quail, cut in half (may
– substi; tute chicken)
2 tb butter
1/2 c stock
“Tartes of Flesh” from _The Forme of Cury_, 1378
Mix together the pork, eggs, cheese, sugar, and seasonings. Line a 9″
pie-dish with half of the pastry. Spread the mixture.
Brown the pieces of fowl in butter and lay them on top. Pour in the
stock. Cover with a pastry lid and bake at 375f for 35 to 40 minutes.
QUESTION: does “conynges”=rabbit? The original: ” Take pork sodden and
grind it small, take eggs boiled hard and put thereto with cheese ground,
take good powder and whole spice sugar, safron, and salt and do thereto
make a coffin as to hold the same and do this therein and poant it with the
small birds and conyngs (rabbits?) and hew them in small pieces and bake it
as tofore and serve it forth.”
From _The Forme of Cury_, 1378 Compiled and updated by Maxime de la Falaise
in _Seven Centuries of English Cooking_ Grove Press, 1992. Typos by Jeff
Pruett.
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Yields
4 servings
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