Recipe by Daniel Myers

Ingredients

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

Method

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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