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    Medieval Recipes

    Chawetty's

    1 1/2 pounds of Pork or veal, cubed
    1 1/2 cup of Water
    Pastry for 8" double pie-crust
    6 tablespoon of Chopped dates
    6 tablespoon of Currants
    2 teaspoon of Salt
    5 Saffron threads
    3/4 teaspoon of Ground ginger
    3/4 teaspoon of Black pepper
    1/2 teaspoon of Ground mace
    1/4 teaspoon of Ground cloves 3/4 cup of Red wine
    1 tablespoon of Wine vinegar
    10 Egg yolks

    Preparations

    1. In saucepan, simmer meat in water 20 minutes. Drain.

    2. Line 8" square baking dish with pastry.

    3. In bowl, combine meat, dates and currants. Place meat mixture into pastry-lined dish.

    4. In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk, and pour over.

    5. Cover with top crust, crimp well, make triangular cuts in center and fold tips back.

    6. Beat reserved yolk (save whites for another use) and brush on crust.

    7. Bake at 375'F. until crust is browned and meat is heated through, 25-30 minutes.

    Makes 6-8 servings.