1 1/2 lb Pork or veal, cubed 3/4 ts Ground ginger
1 1/2 c Water 3/4 ts Black pepper
Pastry for 8″ double pie 1/2 ts Ground mace
-crust 1/4 ts Ground cloves
6 tb Chopped dates 3/4 c Red wine
6 tb Currants 1 tb Wine vinegar
2 ts Salt 10 Egg yolks
5 Saffron threads
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.
Yields
8 servings