Chauet of Beef*
| Categories: | English 15th century Pie Meat |
| Original Source: | Beinecke MS 163 |
| Secondary Source: | An Ordinance of Pottage |
| Cook: | Elizabeth of Falkirk |
| Meeting Date: | 0000-00-00 |
| Serves: | 6
|
Take Befe cut smal, do thereto poudyr of gynger, clovis and othir good poudrs, grapes vergys, and salt, Toyled togedyr Do chickenys chopped in coffyns and yolkes brockyd and cromyd small; Bake hem and hem forth.
Ingredients
| 1-1/2 lb. | chicken thighs |
| 2 lb. | hamburger |
| 2 tsp. | ginger |
| 2 tsp. | pouder fort |
| 1 tsp. | cloves |
| 1 tsp. | salt |
| 5 Tbs. | wine vinegar |
| 2 packages | Pillsbury frozen fold out pie crusts |
| 4 | hard cooked egg yolk crumbled |
| 2 pinches | saffron |
Steps
- Fried the beef till almost done & drained the fat. Boiled the chicken till almost done them chopped in large chunks. 1 batch was boned. The other wasn't.
- Mixed all ingredients together except chicken which I placed in later after beef mix was divided and place in two pies. Baked til done in a hot oven.
Note
Serves 6-8 per pie
I made two pies - so amts are doubled.
1 pie had chicken cut in sort of small pieces but with bones still in. The other had the chickens boned.
I think that at least 2 times as many egg yolks should be added
Perhaps go easier on the cloves. But good as is. & not too suety.