Tartes of Flessh (recipe) - Revision history

HenryMaldon: /* Ingredients */ added opt. cassia buds

2008-05-22T11:54:15Z

Ingredients: added opt. cassia buds

← Older revision		Revision as of 21:54, 22 May 2008
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	* 1/2 teaspoon whole mace (larger pieces may be broken)<br>		* 1/2 teaspoon whole mace (larger pieces may be broken)<br>
	* 1/2 teaspoon small whole cloves<br>		* 1/2 teaspoon small whole cloves<br>
			* Optional: a few cassia buds
	* About 15–20 threads of saffron, freshly ground<br>		* About 15–20 threads of saffron, freshly ground<br>
	* Optional: 1/4 teaspoon coriander seed, freshly ground<br>		* Optional: 1/4 teaspoon coriander seed, freshly ground<br>

HenryMaldon: numerous corrections and changes

2008-05-13T15:16:20Z

numerous corrections and changes

← Older revision		Revision as of 01:16, 14 May 2008
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	:'''''TARTES OF FLESH''. XX.VIII. VIII.'''		:'''''TARTES OF FLESH''. XX.VIII. VIII.'''

	:Take Pork ysode and grynde it smale. ''tarde'' harde eyrenn isode & ygrounde and do ~~�erto~~ with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do ~~�erto~~. make a coffyn as ''to feel sayde'' & do ~~�is~~ ~~�erinne~~, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.		:Take Pork ysode and grynde it smale. ''tarde'' harde eyrenn isode & ygrounde and do �erto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do �erto. make a coffyn as ''to feel sayde'' & do �is �erinne, & plaunt it with smale briddes ''istyned'' & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.

	=== Notes ===		=== Notes ===
	* ''Tartes of Flesh''. So we have ''Tarte Poleyn'', Lel. Coll. IV. p. 226. i.e. of Pullen, or Poultry.		* ''Tartes of Flesh''. So we have ''Tarte Poleyn'', Lel. Coll. IV. p. 226. i.e. of Pullen, or Poultry.
	* ''tarde'', r. ''take''. For see No. 169.		* ''tarde'', r. ''take''. For see No. 169.
			* ''to feel sayde''. ''tofore sayde'' according to <I>Curye on Inglysch</I> Part IV no. 176, where the preceding recipe said, "Make a coffyn an ynche depe . . . And couere the coffyn . . ."
	* ''to feel sayde''. perhaps, ''to hold the same''.
			* ''istyned''. ''istyued'', ibid.

	== Modern Recipe ==		== Modern Recipe ==

	Take ~~Pork~~ ~~aside~~ and grind it small. Take 2 hard boiled eggs and ~~grind~~ with cheese. Take ~~strong~~ ~~powder~~ and whole spices, sugar, ~~safron~~ and ~~slat~~ and add. Make a ~~coffin~~ to ~~hold~~ it ~~all~~ and ~~then~~ do ~~that.~~ and then ~~fill~~ with small ~~bird boned~~ and rabbit, cut into small pieces and serve it forth.		Take [simmered or boiled] pork and grind it small. Take ground hard boiled eggs and add them with ground cheese. Take good powders and whole spices, sugar, saffron and salt and add to the mixture. Make a pastry shell as described above [an inch deep] and put this in it, and then plant it with stewed small birds, and mature rabbit(s), and cut them into small pieces and bake it as described above [cover the shell and bake it well], and serve it forth.

	=== Ingredients ===		=== Ingredients ===
	* 2 large sheets of [[Pastry]]<br>		* 2 large sheets of [[Pastry]]<br>
	* ~~300~~ grams ~~ground~~ [[Pork]]<br>		* 400 grams fresh [[Pork]]<br>
	* ~~300~~ grams ~~[[Chicken]]~~ (I ~~used~~ 2 ~~maryland~~ ~~pieces~~)<br>		* about 300–400 grams small bird(s) (no larger than [[quail]], ideally smaller)<br>
	* 1 ~~small~~ [[Rabbit]]<br>		* 1 [[Rabbit]]<br>
	* ~~125~~ grams ~~Parmesan~~ [[cheese]]<br>		* 150 grams hard [[cheese]] (or firm semisoft cheese; preferably a traditional English farmhouse variety)<br>
	* 2 ~~hard boiled~~ [[Egg]]s<br>		* 2 large [[Egg]]s, hard boiled<br>
	* 1 ~~Tablespoon~~ [[Sugar]]<br>		* 2 Tablespoons [[Sugar]]<br>
	* 1 teaspoon ~~[[Basil]]~~<br>		* 1 teaspoon salt<br>
	* 1 teaspoon ~~[[Thyme]]~~<br>		* 1 teaspoon ground ginger<br>
	* 1 teaspoon ~~whole~~ ~~[[Pepper]], cracked~~<br>		* 1/2 teaspoon ground cinnamon/cassia<br>
	* 1 teaspoon ~~[[Oregano]]~~<br>		* 1/4 teaspoon freshly ground black peppercorns<br>
	* 1 teaspoon whole ~~[[Coriander]],~~ ~~crushed~~<br>		* 1/2 teaspoon whole mace (larger pieces may be broken)<br>
	* 2 teaspoon ~~[[Parsley]]~~<br>		* 1/2 teaspoon small whole cloves<br>
			* About 15–20 threads of saffron, freshly ground<br>
			* Optional: 1/4 teaspoon coriander seed, freshly ground<br>

	=== Method ===		=== Method ===
	# ~~Boil~~ rabbit and ~~chicken~~ till done and and let cool. ~~Debone~~ ~~and~~ ~~cut~~ ~~flesh~~ into ~~small~~ pieces. Set aside.		# Make sure that the rabbit and birds are gutted, then simmer till done and and let cool. Reserve broth for other uses. Cut them into bite-sized pieces, removing bones (except that if your birds are very small, with bones light enough to chew, then leaving bones in might be an option). Set aside.
	# ~~Cook~~ ~~Pork~~ until done and then let cool.		# Simmer pork until done and then let cool.
	# ~~Mix~~ ~~cheese~~, ~~hard~~ ~~boiled~~ eggs together with ~~pork.~~ ~~Add~~ ~~spices~~.		# Grind pork, cheese and eggs, and mix together. Mix all seasonings together and then mix them with the pork mixture.
	# Grease and ~~line~~ deep dish ~~pie~~ ~~pan~~ with one sheet of pastry. ~~Mix~~ ~~Pork~~, rabbit and ~~chicken~~ ~~together~~ ~~and~~ ~~fill~~ ~~pie~~ ~~dish~~. ~~Place~~ second sheet of pastry to ~~cover~~ and decorate the top, ~~making~~ ~~sure there are a couple of~~ air vents.		# Grease a wide pie pan (9" or wider, and not deep-dish) and line with one sheet of pastry. Fill this shell no more than two thirds full with the pork mixture, then stick pieces of rabbit and bird meat into the top until the pan is full. Cover with the second sheet of pastry, sealing the edges, and decorate the top, cutting some air vents.
	# Bake in ~~210~~ C oven for about 40 minutes to ~~cook~~ ~~and~~ ~~brown~~ ~~the~~ ~~pastry~~. ~~Serve~~ it at ~~once~~.		# Bake in a 200 C oven for about 40 minutes, until well cooked with a lightly browned crust. Cool briefly before serving.

	YiS,<br>
	'''''Mistress Nicolette Dufay'''''

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

			The modern recipe is scaled to allow for the use of pans wider than 9", and may be scaled up to fill more 9" pans than the factor by which the recipe is multiplied. This is partly because one full-grown rabbit is a bit much to use in just one 9" tart. To scale up, use a bit less of rabbits and small birds relative to the scaled recipe, as the full amount is likely to leave some left over.

			The good powders (ginger, cinnamon and pepper) and whole spices (cloves and mace) in this version are based on general tendencies observed in various other period English recipes that are more specific about seasonings. Of course, conclusions from such observations will be subjective.

	[[Category:Recipes]][[Category:Forme of Cury]]		[[Category:Recipes]][[Category:Forme of Cury]]

AlexandreDavigne: /* Ingredients */ fix links

2006-11-07T15:34:53Z

Ingredients: fix links

← Older revision		Revision as of 01:34, 8 November 2006
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	* 300 grams [[Chicken]] (I used 2 maryland pieces)<br>		* 300 grams [[Chicken]] (I used 2 maryland pieces)<br>
	* 1 small [[Rabbit]]<br>		* 1 small [[Rabbit]]<br>
	* 125 grams [[~~Parmesassan~~ cheese]]<br>		* 125 grams Parmesan [[cheese]]<br>
	* 2 hard boiled [[~~Eggs~~]]<br>		* 2 hard boiled [[Egg]]s<br>
	* 1 Tablespoon [[Sugar]]<br>		* 1 Tablespoon [[Sugar]]<br>
	* 1 teaspoon [[Basil]]<br>		* 1 teaspoon [[Basil]]<br>

AuntieNic: /* Notes */

2006-01-09T01:15:04Z

Notes

← Older revision		Revision as of 11:15, 9 January 2006
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	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		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:Recipes]][[Category:Forme of Cury]]
			[[Category:VicCG]][[Category:VicCG-Nicolette]]

AuntieNic: /* Modern Recipe */

2006-01-09T01:14:37Z

Modern Recipe

← Older revision		Revision as of 11:14, 9 January 2006
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	=== Ingredients ===		=== Ingredients ===
	2 large sheets of [[Pastry]]<br>		* 2 large sheets of [[Pastry]]<br>
	300 grams ground [[Pork]]<br>		* 300 grams ground [[Pork]]<br>
	300 grams [[Chicken]] (I used 2 maryland pieces)<br>		* 300 grams [[Chicken]] (I used 2 maryland pieces)<br>
	1 small [[Rabbit]]<br>		* 1 small [[Rabbit]]<br>
	125 grams [[Parmesassan cheese]]<br>		* 125 grams [[Parmesassan cheese]]<br>
	2 hard boiled [[Eggs]]<br>		* 2 hard boiled [[Eggs]]<br>
	1 Tablespoon [[Sugar]]<br>		* 1 Tablespoon [[Sugar]]<br>
	1 teaspoon [[Basil]]<br>		* 1 teaspoon [[Basil]]<br>
	1 teaspoon [[Thyme]]<br>		* 1 teaspoon [[Thyme]]<br>
	1 teaspoon whole [[Pepper]], cracked<br>		* 1 teaspoon whole [[Pepper]], cracked<br>
	1 teaspoon [[Oregano]]<br>		* 1 teaspoon [[Oregano]]<br>
	1 teaspoon whole [[Coriander]], crushed<br>		* 1 teaspoon whole [[Coriander]], crushed<br>
	2 teaspoon [[Parsley]]<br>		* 2 teaspoon [[Parsley]]<br>

	=== Method ===		=== Method ===
	1) Boil rabbit and chicken till done and and let cool. Debone and cut flesh into small pieces. Set aside.		# Boil rabbit and chicken till done and and let cool. Debone and cut flesh into small pieces. Set aside.
		⚫	# Cook Pork until done and then let cool.

		⚫	# Mix cheese, hard boiled eggs together with pork. Add spices.
⚫	2) Cook Pork until done and then let cool.
		⚫	# Grease and line deep dish pie pan with one sheet of pastry. Mix Pork, rabbit and chicken together and fill pie dish. Place second sheet of pastry to cover and decorate the top, making sure there are a couple of air vents.

		⚫	# Bake in 210 C oven for about 40 minutes to cook and brown the pastry. Serve it at once.
⚫	3) Mix cheese, hard boiled eggs together with pork. Add spices.

⚫	4) Grease and line deep dish pie pan with one sheet of pastry. Mix Pork, rabbit and chicken together and fill pie dish. Place second sheet of pastry to cover and decorate the top, making sure there are a couple of air vents.

⚫	5) Bake in 210 C oven for about 40 minutes to cook and brown the pastry. Serve it at once.

	YiS,<br>		YiS,<br>
	Nicolette Dufay		'''''Mistress Nicolette Dufay'''''

	== Notes ==		== Notes ==

Conrad Leviston: Categories

2004-11-07T02:37:54Z

AuntieNic: /* Ingredients */

2004-11-06T10:09:56Z

Ingredients

← Older revision		Revision as of 20:09, 6 November 2004
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	=== Ingredients ===		=== Ingredients ===
	2 large sheets of Pastry<br>		2 large sheets of [[Pastry]]<br>
	300 grams ground Pork<br>		300 grams ground [[Pork]]<br>
	300 grams Chicken (I used 2 maryland pieces)<br>		300 grams [[Chicken]] (I used 2 maryland pieces)<br>
	1 small Rabbit<br>		1 small [[Rabbit]]<br>
	125 grams Parmesassan cheese<br>		125 grams [[Parmesassan cheese]]<br>
	2 hard boiled Eggs<br>		2 hard boiled [[Eggs]]<br>
	1 Tablespoon Sugar<br>		1 Tablespoon [[Sugar]]<br>
	1 teaspoon Basil<br>		1 teaspoon [[Basil]]<br>
	1 teaspoon Thyme<br>		1 teaspoon [[Thyme]]<br>
	1 teaspoon whole Pepper, cracked<br>		1 teaspoon whole [[Pepper]], cracked<br>
	1 teaspoon Oregano<br>		1 teaspoon [[Oregano]]<br>
	1 teaspoon whole Coriander, crushed<br>		1 teaspoon whole [[Coriander]], crushed<br>
	2 teaspoon Parsley<br>		2 teaspoon [[Parsley]]<br>

	=== Method ===		=== Method ===

AuntieNic: /* Method */

2004-11-06T07:37:41Z

Method

← Older revision		Revision as of 17:37, 6 November 2004
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	5) Bake in 210 C oven for about 40 minutes to cook and brown the pastry. Serve it at once.		5) Bake in 210 C oven for about 40 minutes to cook and brown the pastry. Serve it at once.

	YiS,		YiS,<br>

	Nicolette Dufay		Nicolette Dufay

AuntieNic: /* Ingredients */

2004-11-06T07:37:17Z

Ingredients

← Older revision		Revision as of 17:37, 6 November 2004
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	=== Ingredients ===		=== Ingredients ===
	2 large sheets of Pastry<lf>		2 large sheets of Pastry<br>
	300 grams ground Pork		300 grams ground Pork<br>
	300 grams Chicken (I used 2 maryland pieces)		300 grams Chicken (I used 2 maryland pieces)<br>
	1 small Rabbit		1 small Rabbit<br>
	125 grams Parmesassan cheese		125 grams Parmesassan cheese<br>
	2 hard boiled Eggs		2 hard boiled Eggs<br>
	1 Tablespoon Sugar		1 Tablespoon Sugar<br>
	1 teaspoon Basil		1 teaspoon Basil<br>
	1 teaspoon Thyme		1 teaspoon Thyme<br>
	1 teaspoon whole Pepper, cracked		1 teaspoon whole Pepper, cracked<br>
	1 teaspoon Oregano		1 teaspoon Oregano<br>
	1 teaspoon whole Coriander, crushed		1 teaspoon whole Coriander, crushed<br>
	2 teaspoon Parsley		2 teaspoon Parsley<br>

	=== Method ===		=== Method ===

AuntieNic: /* Ingredients */

2004-11-06T07:35:59Z

Ingredients

← Older revision		Revision as of 17:35, 6 November 2004
Line 15:		Line 15:

	=== Ingredients ===		=== Ingredients ===
	2 large sheets of Pastry		2 large sheets of Pastry<lf>
	300 grams ground Pork		300 grams ground Pork
	300 grams Chicken (I used 2 maryland pieces)		300 grams Chicken (I used 2 maryland pieces)

← Older revision		Revision as of 12:37, 7 November 2004
Line 46:		Line 46:
	The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]].		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]]
	-->