PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Pork dumplings in meat sauce
51. Tartelettes. Take pork y-sode and grynde it small with safroun; medle it with ayren, and raisouns of coraunce, and powdour fort and salt, and make a foile of dowhy and close the fars þerinne. Cast þe tartletes in a panne with faire water boillyng and salt; take of the clene flessh with oute ayren & boile it in gode broth. Cast þer powdour douce and salt, and messe the tartletes in disshes & helde the sewe þeronne.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Take pork boiled and grind it small with saffron; mix it with eggs, and currants, and powder fort and salt, and make a foil of dough and close the stuffing there-in. Cast the tartlettes in a pan with fair water boiling and salt; take of the clean flesh without eggs & boil it in good broth. Cast there powder douce and salt, and place the tartlettes in dishes & hold the meat & broth there-on.
Combine pork, saffron, eggs, currants, powder fort, & salt; this should be a most, stuffing-like mixture. Roll out the pastry dough; cut out medium-sized circles. Place filling in the center of each circle, then fold over into a half-circle. Seal the edges securely. Place in slightly salted boiling water and cook until pastry is fully done; remove and drain.
In a separate pot, combine pork and broth; bring to a boil, then reduce heat. Season with powder douce & a little salt. Allow the broth to cook down until a thick sauce is created.
Place hot tartlettes in serving dishes; pour the meat mixture over top. Serve it forth!
A Boke of Gode CookeryMedieval Recipe Translations
Tartelettes © 2000 James L. Matterer
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