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a medieval dish you must try

Posted: Sat Jun 18, 2011 12:26 am
by CraigofYork
i have made it and eaten it, it's lovely and it should be sampled by all!

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.

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

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.

the pie crust

To make short paest for tarte.
Take fyne floure and a cursey of fayre water and a dysche of
swete butter and a lyttel saffron, and the yolckes of two egges and make it thynne and as tender
as ys goode

1 1/2 cups flour
4 Tbsp. butter
2 egg yolks
1/2 tsp. salt
pinch saffron
water, about 3/8 cup

Mix flour, salt, and saffron together in a large bowl. Cut or rub the butter and eggs into the flour
mixture until it forms fine crumbs. Add water a little at a time until it just sticks together - too
much water will make the dough too soft and sticky. Cover with a towel and allow to rest for 30 minutes.
Roll out on a well floured surface.

Re: a medieval dish you must try

Posted: Thu Jul 07, 2011 8:23 am
by Jasonne
Medieval cuisine was famous for its meat :)
I like the following dish... It is a meat pie.

Mylates of Pork

2 - 3 lbs. cooked pork
4 eggs
1 cup mozzarella, grated
1 1/2 tsp. powder fort
1/4 cup pine nuts
1/4 tsp. salt
pinch saffron

pastry for a double-crust pie

Cut pork into approximately 1 inch pieces. Combine with eggs, cheese, pine nuts and spices in a large bowl. Mix well and place into bottom crust. Cover with top crust and bake at 350° until goldern brown - about 30 minutes. Serve either hot or cold.

Re: a medieval dish you must try

Posted: Wed Jul 13, 2011 10:23 pm
by CraigofYork
i do like powder fort!