PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: A pork & cheese pie, decorated with pastry triangles
192. Flampoyntes. Take fat pork ysode. Pyke it clene; grynde it smale. Grynde chese & do þerto wiþ sugur & gode powdours. Make a coffyn of an ynche depe, and do þis fars þerin. Make a thynne foile of gode past & kerue out þeroff smale poyntes, frye hem & put hem in þe fars, & bake it vp & c.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Flan Points. Take fat pork boiled. Pick it clean; grind it small. Grind cheese & add with sugar and good powders. Make a coffin (pie shell) that is an inch deep, and put the filling in it. Make a thin sheet of good pastry & carve out of it small points, fry them & put them in the filling, & bake it up & serve.
The original recipe calls for a piece of fatty pork, which would have added extra moisture to the pie filling. Today's cuts are usually leaner, preferably so; to compensate for dryness, the broth should be used to thoroughly moisten the filling. This will produce a far more satisfactory pie with no sacrifice in taste. Remember: meat pie fillings should always seem a little too moist, almost slightly runny, before baking.
Period medieval cheeses to use include: Brie, Camembert, Mozzarella, Provolone, & Farmers.
The spices in the original recipe are simply referred to as gode powdours, leaving the cook to determine by choice or preference what seasonings would be appropriate. The ginger-cinnamon-clove mixture works very well, but today's cook is still free to choose a variety of period spices and combinations. Sage, savory, hyssop, galingale, cubeb, pepper, mace, etc., are all acceptable.
Hint: add salt & pepper and a healthy shot of wine to the broth while cooking the pork.
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