Pyes de Pares

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: A pie of beef, pork, and fruit

ORIGINAL RECEIPT:

.xxvij. Pyes de Pares. 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.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

GODE COOKERY TRANSLATION:

Pies of Paris. Take & cut good pieces of pork, and pieces of veal, together, & put in a good pot, & add fresh broth, & a quantity of wine, & bring to a boil until done; than take it from the fire, & let it cool a little; than add egg yolks, & ginger, sugar, & salt, & minced dates, & currants; then make good pastry, then pie shells, and add; cover the pie, and bake it, and serve.

MODERN RECIPE:

• 1 to 1 1/2 lbs. each of pork roast & beef roast
• 1 cup red wine
• 1 cup Gode Broth (without bread crumbs)
• 1 1/2 cup currants
• 1 cup diced dates
• 8 egg yolks
• 1 1/2 tsp. salt
• 1 tbs. ginger
• 2 tbs. sugar
• 1 9" pie shell with lid.