Easter Pasties
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Easter Pasties". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Easter pasties. Take one sort of fresh meat: that is, beef, veal or chicken or birds. When you have this boil it so thoroughly that it falls apart. Then you shall make a pepper* with the same broth and strain it. Then take much cinnamon, ginger, grains of paradise and this sort of spice and sugar. And put this all together in the pepper. And prepare it just as if one were going to serve it like that. Then take dough, made as for pottage pasties, and lay it full of pepper with the meat or chicken. Then cast it into a pan with hot fat and let the pasties fry just like fried meat in the oil. And look well that there be no fat running into it. And when it is enough so take it out and serve it to the table with the pottages at the beginning of the meal and it is complete. [* sauce bound with breadcrumbs]

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:108>. Accessed on June 4, 2020, 12:37 pm.

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