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PYES DE PARES




Source of Recipe


Chepstowe


Recipe Introduction


Paris pie)
Authentic 15th century recipe (Harleian)

Take and smyte fayre buttes of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do þer-to Freyssche broþe, & a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now; þan take it fro þe fyre, & lat kele a lytelle; þan caste þer-to yolkys of Eyroun, & pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce; þen make fayre past, and cofynnys, & do þer-on; kyuer it, & let bake, & serue forth


List of Ingredients




1 to 1 ½ lbs. each of pork & beef
1 cup red wine
1 cup meat broth (with small pinches of pepper, cumin, saffron & salt)
1 ½ cup currants
1 cup diced dates
8 egg yolks
1 ½ tsp. salt
1 tbs. ginger
2 tbs. sugar
1 9" pie shell with lid

Recipe



Chop meat into small pieces. Place in pot, add wine and broth until the liquid just reaches the top of the meat (add extra if needed).
Bring to a boil, then reduce heat & cook over medium heat until cooked.
Drain, and reserve some of the liquid. Add remaining ingredients to meat, mixing thoroughly. Slowly add the reserved liquid until the mixture is slightly runny.
Place mixture in pie shell, add lid, and bake at 190°C (gas mark 5) for 45 minutes or until golden brown.