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Pyes of Paris



Recipe by

There is a hint of "sweet-and-sour" to this recipe that comes from the combination of dried fruits, sugar, and wine. This works well with the pork and veal, both being lightly flavored meats, but probably wouldn't work with beef.


Ingredients

3/4 lbs. pork
3/4 lbs. veal
2 cups broth
1 cup white wine
4 egg yolks
1/2 cup chopped dates
1/4 cup currants
1 tsp. salt
1 tsp. sugar
1/2 tsp. ginger
water

pastry for a double-crust pie


Method

Cut veal and pork into small, bite-sized pieces. Place in a large pot with broth and wine and bring to a boil. Simmer for about 20 minutes, skimming off any scum that forms on the surface. Remove meat and place into a bowl along with 1 cup of the cooking liquid. Add remaining ingredients, mix well, and place into pie crust. Bake at 350°F until crust is golden - about one hour. Serve hot.




Source [A Noble Boke off Cookry (Holkham MSS 674), R. Napier (ed.)]: To mak pyes of pairis tak and smyt fair buttes of pork and buttes of vele and put it to gedure in a pot with freshe brothe and put ther to a quantite of wyne and boile it tille it be enoughe then put it in to a treene vesselle and put ther to raw yolks of eggs pouder of guinger sugur salt and mynced dates and raissins of corans and mak a good thyn paiste and mak coffyns and put it ther in and bak it welle and serue it.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Pies of Parys. Take and smyte faire buttes of porke and buttes of vele togidre, and put hit in a faire potte, And putte thereto faire broth, And a quantite of Wyne, And lete all boile togidre til hit be ynogh; And then take hit fro the fire, and lete kele a litel, and cast ther-to raw yolkes of eyren, and pouudre of gyngeuere, sugre and salt, and mynced dates, reysyns of corence: make then coffyns of feyre past, and do it ther-ynne, and keuere it and lete bake y-nogh.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xxvij - Pyeȝ de pareȝ. Take and smyte fayre buttys 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 ȝolkys 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

Published: March 15, 2011




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