Pies of Parys
Recipe from Handout1 1/2 pounds of minced and/or ground veal
4 pounds of minced and/or ground pork
2 cups of beef broth
3 cups of white wine
1 cup of currants
1 cup of chopped dates
1/4 teaspoon saffron
2 Tablespoons sugar
1 Tablespoon powdered ginger
salt to taste
hot water crust pastry shell
Brown all the meat together. Add the broth and white wine and let in simmer over low heat for an hour or more. Now add the dates and currants and cook for 15 minutes more. After adding the fruit, line two deep dish pie crusts with pastry. Remove the meat and fruit with a slotted spoon to a large ceramic dish and move away from the oven to cool. Add another two cups of wine and a cup of broth and your seasonings to the liquid and bring just to a boil. At the same time, beat four eggs together. Dribble a few spoonfuls of the hot liquid slowly into the eggs while beating continuously. Turn down your heat as low as possible and slowly pour the egg mixture into the simmering liquid while beating continuously. (These last procedures work best with two pairs of hands.) Keep stirring with a whisk until the liquid thickens well and remove from heat. Spoon the meat and fruit mixture back into the thickened sauce and mix well to coat. Then spoon the filling into the pie shells, being sure to use all of the sauce. Cover with a top crust of pastry and crimp the edges with your fingers. Beat up the last egg and brush it over the top of the crust. Use a sharp knife to cut a few small slits (for steam) in a decorative pattern in the crust. Bake at 350 degrees for thirty minutes. Remove from the oven and cool for at least 20 minutes. You can then serve the pies hot, or place them in the refrigerator to cool thoroughly.
Source for Recipe PresentedHarleian MS 4016 - Redaction Mistress Elaina de Sinistre
Pies of Paris recipe from article Copyright 1996 to "Serve It Forth!". All rights reserved. http://dialup.pcisys.net/~mem/pies.html
"These pies are based mainly on a recipe from A Noble Boke Off Cookry ffor a Prynce Houssolde, an 1882 reprint of a manuscript (Harlian Manuscript #4016) scribed shortly after 1467 (the date of one of the feasts described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of Forme of Cury. I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties."
Notes and additional versionsA Boke of Kokery, from the facsimile in Duke Cariadoc's Medieval and Renaissance Cookbook Collection
To make pyes of paris tak and fmyt fair buttes of pork and buttes of vele and put it to gedure in a faire pot with frefhe brothe and put ther to a quantite of whyne and boile it tille it be enoughe then put it in to a treene veffelle and put ther to raw yolks of eggs pouder of guinger fugur falt and mynced dates and raiffins of corans and mak a good thyn paifte and mak coffyns and put it ther in and bak it welle and ferue it. Harleian MS. 279 - Dyuerse Bake Metis
xxvij. Pyes de pares. Take & smyte fayre buttys of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do (th)er-to Freyssche bro(th)e, & quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now; (th)an take it fro (th)e fyre, & lat kele a lytelle; (th)an caste (th)er-to yolkys of Eyroun, & pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce; (th)en make fayre past, and cofynnys, & do (th)er-on; kyuer it, & let bake, & serue f[orth].
Harleian MS. 4016
In Pleyn Delit #109, the Harleian 4016 version.
p. 124 Thousand Eggs - Harleian MS 279 and 4016
Stefan's Florilegium Period meat pies. Recipes.
And going towards the end of the period, you have
Updated September 9, 2002