Pies of Paris
450-675g (1-1½lb) Roast Beef
450-675g (1-1½lb) Roast Pork
350g (12oz) Currants
235ml (8 floz) Red Wine
235ml (8 floz) Gode Broth (without breadcrumbs)
225g (8oz) Dates, chopped
8 Egg Yolks
1 9" Pastry case with lid
2 tbsp Sugar
1 tbsp Ginger
1½ tsp Salt
Chop meat into small pieces.
Place in saucepan, cover with wine and broth. (add extra wine and broth if required).
Bring to a boil, then reduce heat and cook over medium heat until meat is cooked.
Drain meat and allow to cool slightly, reserve some of the liquid.
Add remaining ingredients to meat, mix thoroughly.
Add enough of the reserved liquid to thoroughly moisten the meat.
Place mixture in pastry case, add lid.
Bake in a preheated oven at 190°C: 375°F: Gas 5 for 45 minutes or until a golden brown.
Pyes de Pares
Take and smyte fayre buttes of Porke, and buttys of Vele, to-gederys, and put it on a fayre potte, and do ther-to Freyssche brothe, and a quantyte of wyne, and lat boyle alle to-gederys tyl yt be y-now, than take it fro the fyre, and lat kele a lytelle, than caste ther-to yolkys of Eyroun, and pouder of Gyngere, Sugre, and Salt, and mynced Datys, and Roysonys of Coraunce, then make fayre past, and cofynnys, and do ther-on, kyuer it, and let bake, and serue forth.
from a 15th Century Cookery Book
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved