48. Kid pie
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "48. Kid pie". [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:

48. Kid pie. And if by chance the kids are too fat to be roasted, you may cut them in pieces, and make them into pasteles or empanadas And you may take fine spice and chopped parsley and put them in the empanadas with a little sweet oil and take this food to the oven; and a little before you remove it from the oven, beat some eggs with verjuice or orange juice and put it in the empanada though the vent hole on the top of the empanada, and then return it to the oven for the space of three Paternosters. And then remove it, and put this pastel before the lord on a plate, and open it and give it to him.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

LII - Pastry of kid good. To make pastry of meat of kid take the meat and cut small and make the crust and put inside the meat with powdered cinnamon and pieces of lard; then when it is cooked put in broth and rose water and let it boil together. [Libro di cucina / Libro per cuoco]

Kid Pie. Get goat-kid meat and cut it into small pieces; then make up the dough with egg yolks and fine oil, form the pastry shell and into it put the kid meat: make a layer of pieces of meat, then another of spices-that is, cinnamon, ginger, pepper and saffron-along with a piece of good cured ham; then cook it in the oven; when it is cooked, make its sauce: get beaten egg yolks, rosewater, verjuice, sugar, spices and saffron, temper them together and put it over this preparation so carefully that the pastry cover does not burst. I repeat: the cook must be judicious. [The Neapolitan recipe collection]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

kid
pies
parsley
oil
eggs
verjuice
oranges


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:48>. Accessed on August 9, 2020, 8:02 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:52>. Accessed on August 9, 2020, 8:02 am.

Searchable index of "The Neapolitan recipe collection". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?neapo:74>. Accessed on August 9, 2020, 8:02 am.




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