Tartee: Take pork ysode. Hewe it, and bray it. Do thereto ayren,
raisons, sugar, and powdor of gynger, powder-douce, and smale briddes
there among and white grece. Take prunes, safron, and salt, and make
a crust in a trape and do the fars thereinne, and bake it wel and
serve it forth.
Pork Pie: Take cooked pork. Cut it into pieces and pound it. Add
eggs, raisins, sugar, powdered ginger, sweet powder, small birds, and
white grease. Take prunes, saffron, and salt, and make a crust in a
baking tin. Put the stuffing in it, and bake it well and serve it
forth.
10-inch uncooked pie pastry 1 Cornish hen, quail, or squab, cut into
about 8 pieces 1/2 c flour, seasoned with salt and pepper 2 TBSP oil
1 pound lean ground pork 2 eggs 1/4 c raisins 10 prunes, minced 1 tsp
light brown sugar 1/2 tsp powdered ginger 3/4 tsp salt 3/8 tsp
saffron 1/2 tsp ground anise 1 tsp ground fennel 1/2 tsp ground cloves
1. Bake pie pastry at 425 for 10 minutes. Let cool.
2. Dredge pieces of fowl in seasoned flour and brown in oil
until golden.
3. Combine remaining ingredients. Spread about a third of
the mixture on the pie pastry. Then distribute the pieces of fowl
evenly on top of it. Use the remaining pork mixture to cover
the fowl.
4. Bake at 375 for 35 minutes or until pork is brown throughout.
posted by Tiffany Hall-Graham from “To the King’s Taste” Lorna J. Sass
Yields
1 pie