Tartes of flessh
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Pork, chicken, & rabbit pie
176. Tartes of flessh. Take pork ysode and grynde it smale. Take harde eyren isode & ygrounde, and do þerto with chese ygrounde. Take gode powdours and hool spices, sugur, & safroun and salt, & do þerto. Make a coffyn as tofore sayde & do þis þerinne, & plaunt it with smale briddes istyued & connynges, & hewe hem to smale gobettes, & bake it as tofore, & serue it forth.
- 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:
Tarts of Flesh. Take pork boiled and grind it small. Take ground hard boiled eggs, and do there-to with ground cheese. Take powders and whole spices, sugar, & saffron and salt, & do there-to. Make a pie shell as said before and do this there-in, & and on top place small stewed birds and rabbit, & cut them to small pieces, & bake it as before, & serve it forth.
Combine first 7 ingredients in a large bowl. Add enough of the saved broth to thoroughly saturate the mixture and hold it together - it should be thick and slightly runny. Place this filling in the pie shell. Arrange cooked pieces of chicken and rabbit on top. Bake until the pastry is golden brown and the filling has set. Serve forth!
A Boke of Gode CookeryMedieval Recipe Translations
Tartes of flessh © 2000 James L. Matterer
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