Crustade gentyle

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

DESCRIPTION: A pork & almond milk pie

ORIGINAL RECEIPT:

.xxxvj. Crustade gentyle. Take a Cofyn y-bake; þan grynd Porke or Vele smal with harde yolkys of Eyroun; þan lye it with Almaunde Milke, & make hem stondyng; take Marow of bonys, & ley on þe cofynne, & fylle hem fulle with þin comade, & 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:

Crustade gentle. Take a baked pie shell; then grind Pork or Veal small with hard yolks of eggs; then thicken it with Almond Milk, & make it standing; then take Marrow of bones, & lay it in the pie shell, & fill it full with your filling, & serve forth.

INGREDIENTS:

• 1 pre-baked nine-inch pie shell
• Pork, boiled or roasted until done, then ground
• Hard-boiled egg yolks, diced
• Almond Milk
• Marrow, diced

Combine ground pork with diced egg yolks. Thoroughly blend with Almond Milk until you have a thick, wet mixture. It should be "stondyng" - that is, thick enough to hold its shape. Place the diced marrow in the bottom of the pie shell; cover with the pork filling. Bake until the filling has set and slightly browned. Serve forth!