PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Veal & fruit pie
177. Tartletes. Take veel ysode and grinde it smale. Take harde eyren isode & yground, and do þerto with prunes hoole, dates icorue, pynes and raisouns coraunce, hoole spices & powdour, sugur & salt; and make a litell coffyn and do þis fars þerinne. Couer it & bake it & 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:
Tartlettes. Take veal boiled and grind it small. Take ground hard-boiled eggs, and do there-to with whole prunes, cored dates, pine nuts and currants, whole spices & powder, sugar & salt: and make a little pie shell and do this filling there-in. Cover it & bake it & serve it forth.
Combine first 9 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; add lid. Bake until the pastry is a golden brown. Serve forth!
A Boke of Gode CookeryMedieval Recipe Translations
Tartletes © 2000 James L. Matterer
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