Chawetty's (15th century meat pie)
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Chawetty's (15th century meat pie)
  Meat    Pie  
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7695. Report a problem with this recipe.
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      Title: Chawetty's (15th century meat pie)
 Categories: Pies
      Yield: 8 Servings
 
  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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Recipe ID 7695 (Apr 03, 2005)

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