Crustardes of flessh (recipe): Difference between revisions
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:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.''' |
:'''''CRUSTARDES'' OF FLESSH. XX.VII. XIIII.''' |
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:Take ''peiouns'', chykens, and smale briddes smyte hem in gobettes. |
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: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. |
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=== Notes === |
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* ''Crustards''. Pies. |
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* ''peiouns''. pigeons. V. ad No. 48. |
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* ''veriaws''. Verjuice. |
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* ''helde it''. pour, cast. |
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== Modern Recipe == |
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=== Ingredients === |
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* [[pigeons]] or small birds (didnt have pigeons or small birds, so I just used a [[chicken]])<br> |
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* 1 cup good [[Stock]]<br> |
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* 1 Tablespoon [[verjuice]]<br> |
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* pinch [[saffron]]<br> |
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* 1/4 cup [[currants]]<br> |
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* 1/4 teaspoon [[cinnamon]]<br> |
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* 1/4 teaspoon [[galingale]]<br> |
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* salt (as needed, my stock was salty enough)<br> |
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* 2 eggs<br> |
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* pastry for pie and top<br> |
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=== Method === |
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# boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie. |
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# 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. |
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# Bake at 210 C for 40 minutes. |
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YiS,<br> |
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Emma |
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== Notes == |
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The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. |
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[[Category:Recipes]][[Category:Forme of Cury]] |
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[[Category:VicCG]][[Category:VicCG-Emma]] |
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Revision as of 10:07, 2 September 2007
Period Recipe
From the Forme of Cury.
- CRUSTARDES OF FLESSH. XX.VII. XIIII.
- Take peiouns, chykens, and smale briddes smyte hem in gobettes.
