Crustardes of flessh (recipe) - Revision history

User 144: Reverted edits by 190.129.118.1 (Talk); changed back to last version by Cian

2007-09-19T17:43:35Z

Reverted edits by 190.129.118.1 (Talk); changed back to last version by Cian

← Older revision		Revision as of 03:43, 20 September 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.

			=== Notes ===
			* ''Crustards''. Pies.
			* ''peiouns''. pigeons. V. ad No. 48.
			* ''veriaws''. Verjuice.
			* ''helde it''. pour, cast.

			== Modern Recipe ==

			=== Ingredients ===
			* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
			* 1 cup good [[Stock]]<br>
			* 1 Tablespoon [[verjuice]]<br>
			* pinch [[saffron]]<br>
			* 1/4 cup [[currants]]<br>
			* 1/4 teaspoon [[cinnamon]]<br>
			* 1/4 teaspoon [[galingale]]<br>
			* salt (as needed, my stock was salty enough)<br>
			* 2 eggs<br>
			* pastry for pie and top<br>

			=== Method ===
			# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
			# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
			# Bake at 210 C for 40 minutes.

			YiS,<br>
			Emma

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Recipes]][[Category:Forme of Cury]]
			[[Category:VicCG]][[Category:VicCG-Emma]]

190.129.118.1 at 10:46, 19 September 2007

2007-09-19T10:46:34Z

← Older revision		Revision as of 20:46, 19 September 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.

	=== Notes ===
	* ''Crustards''. Pies.
	* ''peiouns''. pigeons. V. ad No. 48.
	* ''veriaws''. Verjuice.
	* ''helde it''. pour, cast.

	== Modern Recipe ==

	=== Ingredients ===
	* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
	* 1 cup good [[Stock]]<br>
	* 1 Tablespoon [[verjuice]]<br>
	* pinch [[saffron]]<br>
	* 1/4 cup [[currants]]<br>
	* 1/4 teaspoon [[cinnamon]]<br>
	* 1/4 teaspoon [[galingale]]<br>
	* salt (as needed, my stock was salty enough)<br>
	* 2 eggs<br>
	* pastry for pie and top<br>

	=== Method ===
	# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
	# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
	# Bake at 210 C for 40 minutes.

	YiS,<br>
	Emma

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Recipes]][[Category:Forme of Cury]]
	[[Category:VicCG]][[Category:VicCG-Emma]]

Cian: Reverted edits by 202.105.182.87 (Talk); changed back to last version by Paul Matisz

2007-09-18T23:48:10Z

Reverted edits by 202.105.182.87 (Talk); changed back to last version by Paul Matisz

← Older revision		Revision as of 09:48, 19 September 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.

			=== Notes ===
			* ''Crustards''. Pies.
			* ''peiouns''. pigeons. V. ad No. 48.
			* ''veriaws''. Verjuice.
			* ''helde it''. pour, cast.

			== Modern Recipe ==

			=== Ingredients ===
			* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
			* 1 cup good [[Stock]]<br>
			* 1 Tablespoon [[verjuice]]<br>
			* pinch [[saffron]]<br>
			* 1/4 cup [[currants]]<br>
			* 1/4 teaspoon [[cinnamon]]<br>
			* 1/4 teaspoon [[galingale]]<br>
			* salt (as needed, my stock was salty enough)<br>
			* 2 eggs<br>
			* pastry for pie and top<br>

			=== Method ===
			# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
			# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
			# Bake at 210 C for 40 minutes.

			YiS,<br>
			Emma

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Recipes]][[Category:Forme of Cury]]
			[[Category:VicCG]][[Category:VicCG-Emma]]

202.105.182.87 at 16:00, 18 September 2007

2007-09-18T16:00:36Z

← Older revision		Revision as of 02:00, 19 September 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.

	=== Notes ===
	* ''Crustards''. Pies.
	* ''peiouns''. pigeons. V. ad No. 48.
	* ''veriaws''. Verjuice.
	* ''helde it''. pour, cast.

	== Modern Recipe ==

	=== Ingredients ===
	* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
	* 1 cup good [[Stock]]<br>
	* 1 Tablespoon [[verjuice]]<br>
	* pinch [[saffron]]<br>
	* 1/4 cup [[currants]]<br>
	* 1/4 teaspoon [[cinnamon]]<br>
	* 1/4 teaspoon [[galingale]]<br>
	* salt (as needed, my stock was salty enough)<br>
	* 2 eggs<br>
	* pastry for pie and top<br>

	=== Method ===
	# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
	# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
	# Bake at 210 C for 40 minutes.

	YiS,<br>
	Emma

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Recipes]][[Category:Forme of Cury]]
	[[Category:VicCG]][[Category:VicCG-Emma]]

Paul Matisz: Reverted edits by 218.58.136.4 (Talk); changed back to last version by Paul Matisz

2007-09-02T03:22:59Z

Reverted edits by 218.58.136.4 (Talk); changed back to last version by Paul Matisz

← Older revision		Revision as of 13:22, 2 September 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.

			=== Notes ===
			* ''Crustards''. Pies.
			* ''peiouns''. pigeons. V. ad No. 48.
			* ''veriaws''. Verjuice.
			* ''helde it''. pour, cast.

			== Modern Recipe ==

			=== Ingredients ===
			* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
			* 1 cup good [[Stock]]<br>
			* 1 Tablespoon [[verjuice]]<br>
			* pinch [[saffron]]<br>
			* 1/4 cup [[currants]]<br>
			* 1/4 teaspoon [[cinnamon]]<br>
			* 1/4 teaspoon [[galingale]]<br>
			* salt (as needed, my stock was salty enough)<br>
			* 2 eggs<br>
			* pastry for pie and top<br>

			=== Method ===
			# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
			# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
			# Bake at 210 C for 40 minutes.

			YiS,<br>
			Emma

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Recipes]][[Category:Forme of Cury]]
			[[Category:VicCG]][[Category:VicCG-Emma]]

218.58.136.4 at 23:07, 1 September 2007

2007-09-01T23:07:30Z

← Older revision		Revision as of 09:07, 2 September 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.

	=== Notes ===
	* ''Crustards''. Pies.
	* ''peiouns''. pigeons. V. ad No. 48.
	* ''veriaws''. Verjuice.
	* ''helde it''. pour, cast.

	== Modern Recipe ==

	=== Ingredients ===
	* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
	* 1 cup good [[Stock]]<br>
	* 1 Tablespoon [[verjuice]]<br>
	* pinch [[saffron]]<br>
	* 1/4 cup [[currants]]<br>
	* 1/4 teaspoon [[cinnamon]]<br>
	* 1/4 teaspoon [[galingale]]<br>
	* salt (as needed, my stock was salty enough)<br>
	* 2 eggs<br>
	* pastry for pie and top<br>

	=== Method ===
	# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
	# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
	# Bake at 210 C for 40 minutes.

	YiS,<br>
	Emma

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Recipes]][[Category:Forme of Cury]]
	[[Category:VicCG]][[Category:VicCG-Emma]]

Paul Matisz: Reverted edits by 62.78.216.88 (Talk); changed back to last version by AuntieNic

2007-06-16T00:31:51Z

Reverted edits by 62.78.216.88 (Talk); changed back to last version by AuntieNic

← Older revision		Revision as of 10:31, 16 June 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.

			=== Notes ===
			* ''Crustards''. Pies.
			* ''peiouns''. pigeons. V. ad No. 48.
			* ''veriaws''. Verjuice.
			* ''helde it''. pour, cast.

			== Modern Recipe ==

			=== Ingredients ===
			* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
			* 1 cup good [[Stock]]<br>
			* 1 Tablespoon [[verjuice]]<br>
			* pinch [[saffron]]<br>
			* 1/4 cup [[currants]]<br>
			* 1/4 teaspoon [[cinnamon]]<br>
			* 1/4 teaspoon [[galingale]]<br>
			* salt (as needed, my stock was salty enough)<br>
			* 2 eggs<br>
			* pastry for pie and top<br>

			=== Method ===
			# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
			# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
			# Bake at 210 C for 40 minutes.

			YiS,<br>
			Emma

			== Notes ==
			The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

			[[Category:Recipes]][[Category:Forme of Cury]]
			[[Category:VicCG]][[Category:VicCG-Emma]]

62.78.216.88 at 19:34, 13 June 2007

2007-06-13T19:34:50Z

← Older revision		Revision as of 05:34, 14 June 2007
Line 3:		Line 3:
	:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''		:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.'''

			:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes.
	:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. & see� hem alle ifere in god bro� wi� ''veriaws'' do �erto safroun, make a crust in a trape. and pynche it. & cowche �e flessh �erinne. & cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith and ''helde it'' uppon the flessh. couere it & bake it wel. and serue it forth.

	=== Notes ===
	* ''Crustards''. Pies.
	* ''peiouns''. pigeons. V. ad No. 48.
	* ''veriaws''. Verjuice.
	* ''helde it''. pour, cast.

	== Modern Recipe ==

	=== Ingredients ===
	* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br>
	* 1 cup good [[Stock]]<br>
	* 1 Tablespoon [[verjuice]]<br>
	* pinch [[saffron]]<br>
	* 1/4 cup [[currants]]<br>
	* 1/4 teaspoon [[cinnamon]]<br>
	* 1/4 teaspoon [[galingale]]<br>
	* salt (as needed, my stock was salty enough)<br>
	* 2 eggs<br>
	* pastry for pie and top<br>

	=== Method ===
	# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
	# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
	# Bake at 210 C for 40 minutes.

	YiS,<br>
	Emma

	== Notes ==
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].

	[[Category:Recipes]][[Category:Forme of Cury]]
	[[Category:VicCG]][[Category:VicCG-Emma]]

AuntieNic at 22:05, 15 January 2006

2006-01-15T22:05:19Z

← Older revision		Revision as of 08:05, 16 January 2006
Line 37:		Line 37:

	[[Category:Recipes]][[Category:Forme of Cury]]		[[Category:Recipes]][[Category:Forme of Cury]]
	[[Category:VicCG]][[Category:VicCG-~~Raw~~]]		[[Category:VicCG]][[Category:VicCG-Emma]]

AuntieNic: /* Method */

2006-01-09T00:53:36Z

Method

← Older revision		Revision as of 10:53, 9 January 2006
Line 27:		Line 27:
	=== Method ===		=== Method ===
	# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.		# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.

	# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.		# when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.

	# Bake at 210 C for 40 minutes.		# Bake at 210 C for 40 minutes.


	YiS,<br>		YiS,<br>