Category: Desserts

1 1/2 lb Pork or veal, cubed

1 1/2 cup Water

Pastry for 8" double pie crust

6 tbsp Chopped dates

6 tbsp Currants

2 tsp Salt

5 Saffron threads

3/4 tsp Ground ginger

3/4 tsp Black pepper

1/2 tsp Ground mace

1/4 tsp Ground cloves

3/4 cup Red wine

1 tbsp Wine vinegar

10 Egg yolks

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted from a version developed by David Friedman and Elizabeth Cook.



In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square baking dish with pastry. In bowl, combine meat, dates and currants. Place meat mixture into pastry-lined dish.



In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with top crust, crimp well, make triangular cuts in center and fold tips back.



Beat reserved yolk (save whites for another use) and brush on crust. Bake at 375'F. until crust is browned and meat is heated through, 25-30 minutes. Makes 6-8 servings.



From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip