Bake Mete*
| Categories: | English 15th century pork Meat |
| Original Source: | Harleian MS. 279 |
| Secondary Source: | Two Fifteenth Century Cookbooks via Gode Cookery |
| Cook: | Aleksandr Ruslanovich |
| Meeting Date: | 2007-10-07 |
A-nother manere. Takfayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth.
Ingredients
| Flat crust for 9" pie | |
| 1 lb. | ground pork |
| 1 tsp. | sea salt |
| 3 | egg yolks |
| 1/4 c. | honey |
| 1 tsp. | freshly ground pepper |
| 1 tsp. | freshly ground ginger |
Steps
- Preheat oven to 375°.
- Beat eggs. Combine all ingredients except pie crust in a large bowl. Mix thoroughly.
- Line a square baking dish with the round pie crust. Some of the pie crust will extend beyond the top of the dish, that's fine. Fill the crust with the meat mixture, than fold over the flaps of pie crust. This will leave a central gap through which steam can escape.
- Bake for 45 minutes or until internal temperature reaches 165°.
Note
Inspired by the recent Canterbury event, I wanted to cook something Geoffrey Chaucer would have eaten.
I found this recipe on the Goode Cookery site.