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Nourroys Pies (or Lorez Pies?)
Taillevant
43
Take meat well cooked and hashed fine, pine
nuts, currants and cottage cheese chopped fine,
and a little sugar and a little salt.
To make little Lorez pies, like great pies or
those above, and fry them, and don't let them be
too large, and whoever wishes to make “lettuces”
or “little ears,” must make rounds of pastry, the
one larger than the other, and fry in deep fat
until they are as hard as if cooked on the hearth;
and if you wish, gild them with gold leaf or silver
leaf or saffron.
3 c chopped cooked pork 2 T sugar
2 T pine nuts ½ t salt
1 ½ c currants double 9" pastry
4 oz farmer's cheese
Make as a 2 crust pie, bake 45 minutes at
350°, 10 minutes at 400°. Or make small ones
and fry them (we haven’t tried that).
Malaches Whyte
Curye on Inglysch p. 133
(Form of Cury no. 160)
Take ayren and wryng hem thurgh a cloth.
Take powdour fort, brede igrated, & saffron, &
cast þerto a gode quantite of buttur with a litull
salt. Medle all yfere. Make a foyle in a trap &
bake it wel þerinne, and serue it forth.
8 threads saffron 5 eggs
1 c bread crumbs ⅜ c whole wheat flour
¼ t salt ¾ c white flour
1 ½ t powder fort another ¼ t salt
(p. 4) ¼ c water
½ c butter
Grind the saffron with a few of the bread
crumbs in a mortar. Mix that with the rest of
the bread crumbs, ¼ t salt, powder fort and
melted butter. In another bowl, force eggs
through cheese cloth, then add them to the
bread crumb mix. Make a pie crust by mixing
flours and ¼ t salt, stirring in ¼ c water and
kneading smooth. Roll it out and put it in a 9"
pie shell, put in the filling, bake about 30
minutes at 350°.
(Forcing the eggs through the cheese cloth
produces something like very slightly beaten
eggs; the white and the yolk are not as well
mixed as if you applied an egg beater for
thirty seconds.)
Crustade
Two Fifteenth Century p. 50
Take veal, and smite in little pieces into a pot,
and wash it fair; then take fair water, and let it
boil together with parsley, sage, savory, and
hyssop small enough and hew; and when it is on
boiling, take powder pepper, canel, cloves, maces,
saffron, and let them boil together, and a good
deal of wine therewith. When the flesh is y-boiled,
take it from the broth all clean, and let the broth
cool; and when it is cold, take eyroun, the white
and the yolks, and cast through a strainer, and
put them into the broth, so many that the broth
be stiff enough; then make fair coffins, and couch
3 pieces or 4 of the flesh in a coffin; then take
dates, and cut them, and cast thereto; then take
powder ginger, and a little verjuice, and put into
the broth and salt; and than put the broth on the
coffins, bake a little with the flesh ere thou put
thyne liquor thereon, and let all bake together till
it be enough; then take it out, and serve them
forth.
2 lb veal a pinch of saffron
1 T parsley ½ c wine
½ t sage 4 eggs
½ t savory 2 9" pie crusts
½ t hyssop 1 lb of dates
½ t pepper ½ t ginger
1 T cinnamon 1 T verjuice
½ t cloves ~ ½ t salt
½ t mace
Boil veal and herbs and spices for 1 to 1 ½
hours. Boil spices with wine. Let the veal
broth cool; separate it from the meat. Add
beaten eggs to about 1 c of the broth to stiffen
it. Make two pie crusts. Put in meat. Cut up
dates and put them in. Add ginger and
verjuice to broth, also salt. Bake until it
hardens. Add wine with spices and eggs. Bake
about 30 minutes at 325°.