Tartes of Flesh
Ground pork pie with eggs & cheese - contributed by Monica Gaudio
  • 1 lb. ground pork
  • 2 chicken breasts
  • 2 hard boiled eggs
  • 1 cup grated cheese (cheddar is fine)
  • 1/8 tsp. each mace, nutmeg, & ground cloves
  • 1 cup water or stock
  • 1/8 tsp. saffron (optional)
  • Pastry for 1 pie shell with lid
Fry the chicken in butter and then place aside. Take the rest of the ingredients, except the pie shell & lid, and mix them together in a large bowl. Place the pork mixture in a pie shell, place to the chicken breasts on top of the pie, pour stock over the pie, and then cover with the pastry lid. Bake at 350° for 1 hour.

Tartes of Flesh is featured in Heralds & Scribes Schola

Metric, Celsius, & Gas Mark Equivalencies

Monica Gaudio is a Gode Cookery apprentice and resides near Pittsburgh, PA.

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Tartes of Flesh © 1998 Monica Gaudio | This page © 2000 James L. Matterer

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