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Bake Mete Ryalle

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This simple recipe is perfect for using up leftover cooked pork. It has a flavor and aroma that is more than a bit like glazed ham.

The original recipe called for marrow which can be hard to get at the local market. I've used butter in its place, but lard or suet should also work. If you can't find cubebs, subsitute 1 tsp. of black pepper and a pinch of orange peel.


2 lbs. pork
1/2 tsp. cloves
1/4 tsp. mace
2 tsp. cubebs
2 Tbsp. sugar
4 Tbsp. butter

double recipe for Short Paest for Tarts


Boil or slow-cook the pork until tender. Allow to cool and then chop into small pieces. Add spices and sugar, put into pie crust, dot with butter, cover with a top crust, and bake at 350°F until golden brown - about 30 minutes. Serve hot.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xxxiij - A bake Mete Ryalle. Take and make litel cofyns, and take Chykonys y-sothe; other Porke y-sothe, and smale y-hackyd; other of hem bothe: take Clowys, Maces, Quybibes, and hakke with-alle, and melle yt with cromyd Marow, and lay on Sugre y-now; than ley it on the cofynne, and in the myddel lay a gobet of marow, and Sugre round a-bowte y-now, and lat bake; and this is for soperys.

Published: April 2, 2008

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