How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

2 lbs pork chops ½ t anise seed
7 egg whites ⅛ t salt
4 t sugar ¼ t ginger
¼ t pepper 1 ½ t sugar
¾-1 t ginger 1 9" pie crust
⅜ t salt 1 T whole cloves
1 c cottage cheese 2 T pine nuts
45
Bring one quart water to a boil, add meat,
boil 15 minutes covered. Drain and let meat
cool. Cut the meat up, removing bones and
fat. Chop fine and grind in food processor.
Add egg whites, sugar, pepper, ginger, salt,
mix well. Blend cheese in food processor and
put into separate bowl; grind anise seed in
mortar and add anise, salt, ginger and sugar to
cheese. Put meat in unbaked pie crust, spread
cheese mixture above it. Decorate with cloves
and pine nuts. Bake at 350° 50 minutes to 1
hour. 1 t of ginger in the meat was liked by
some people and considered too much by
others; adjust to your taste.
Crustade Gentyle
Two Fifteenth Century p. 55
Take a Cofyn y-bake; þan grynd Porke or
Vele smal with harde yolkys of Eyroun; þan lye it
with Almaunde Milke, & make hem stondyng;
take Marow of bonys, & ley on þe cofynee, & fylle
hem fulle with þin comade, & serue f[orth].
1 c white flour 1 lb ground pork
½ c whole wheat flour c almonds
⅜ c water c water
3 eggs ~2 ½ lb marrow bones
½ t salt
Knead flours and water to a smooth dough,
roll out, and use to line 9" pie pan. Bake at
350° for 20 minutes. Hard boil eggs and add
egg yolks and salt to the ground pork. Make
about ⅔ c almond milk (see p. 7), add to pork
mixture, and stir to a uniform consistency.
Force the marrow out of the marrow bones—
you should end up with about 4 oz of
marrow—lay it in chunks about the pie crust,
and fill up with the pork mixture. Bake at
350° for 1 hour.
Herbelade
Two Fifteenth Century p. 54
Take Buttes of Porke, and smyte hem in
pecys, and sette it ouer the fyre; and sethe hem in
fayre Watere; and whan it is y-sothe y-now, ley it
on a fayre bord, and pyke owt alle the bonys, and
hew it smal, and put it in a fayre bolle; than take
ysope, Sawge, Percely a gode quantite, and hew it
smal, and putte it in a fayre vesselle; than take a
lytel of the brothe, that the porke was sothin in,
and draw thorw a straynoure, and caste to the
Erbys, and gif it a boyle; thenne take owt the
Erbys with a Skymoure fro the brothe, and caste
hem to the porke in the bolle; than mynce Datys
smal, and caste hem ther-to, and Roysonys of
Coraunce, and pynes, and drawe thorw a
straynoure yolkes of Eyroun ther-to, and Sugre,
and pouder Gyngere, and Salt, and coloure it a
lytel with Safroune; and toyle yt with thin hond
al thes to-gederys; than make fayre round cofyns,
and harde hem a lytel in the ovyn; than take hem
owt, and with a dysshe in thin hond, fylle hem
fulle of the Stuffe; than sette hem ther-in a-gen;
and lat hem bake y-now, and serue forth.
3 pork chops ⅓ c pine nuts
3 c fresh parsley 5 egg yolks
1 t dried leaf sage 1 T sugar
2 T hyssop ½ t powdered ginger
½ c chopped dates ½ t salt
½ c currants 9" pastry shell
Boil pork chops until cooked (about 20
minutes), take out, remove the bones and cut
up the meat. Chop parsley, boil herbs in the
pork broth. Mix pork, cooked herbs, and
remaining ingredients in bowl. Make pie crust
and bake 10 minutes to harden. Put filling in
the pie crust. Bake 30 minutes at 375°.
To Make Short Paest for Tarte
A Proper Newe Book p. 37
Take fyne floure and a curscy of fayre water
and a dysche of swete butter and a lyttel saffron,
and the yolkes of two egges and make it thynne
and as tender as ye maye.
1 c flour 6 threads saffron
5 t water 2 egg yolks
5-6 T very soft butter