A Boke of Gode Cookery Presents
Medieval Recipe Translations

Tartletes

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Veal & fruit pie


ORIGINAL RECEIPT:

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.


INGREDIENTS:

  • Veal, boiled until fully cooked, and then ground. (Be sure to save the broth.)
  • Hard-boiled Eggs, diced
  • Whole pitted prunes
  • Dates
  • Pine nuts
  • Currants
  • Whole spices & powder - salt, pepper, ginger, clove, parsley, cinnamon, etc. - be creative and use any period spice that you prefer.
  • Sugar
  • Salt
  • Reserved broth
  • One nine-inch pie shell with pastry lid
DIRECTIONS:

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!

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Tartletes © 2000 James L. Matterer

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