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Tartes of flessh




Source of Recipe


the web


Recipe Introduction


England, 14th century
Pork, chicken, & rabbit pie


List of Ingredients




Pork, boiled until fully cooked, and then ground. (Be sure to save the broth.)
Hard-boiled Eggs, diced
Cheese, ground or grated
Powders & whole spices - salt, pepper, ginger, clove, parsley, etc. - be creative and use any period spice that you prefer.
Sugar
Saffron or a few drops yellow food coloring
Salt
Reserved broth
One nine-inch pie shell
Small whole chicken pieces, parboiled
Rabbit, in pieces, parboiled


Recipe



Combine first 7 ingredients in a large bowl. Add enough of the saved broth to thoroughly saturate the mixture and hold it together - it should be thick and slightly runny. Place this filling in the pie shell. Arrange cooked pieces of chicken and rabbit on top. Bake until the pastry is golden brown and the filling has set. Serve forth!