To make pies of Spanish leaves
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To make pies of Spanish leaves". [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:

To make pies of Spanish leaves. Make paste from white flour the most fine that you can get, put therein two eggs, a little butter, & make the paste with cold water, & that it will be a little soft, & knead it well for half an hour, then let it rest a little, then after rolling your paste on a long board, & flattening the paste so it becomes like paper the size of half a foot, then take some grease of pork melted on a little fire, then grease your paste that it will be well greased all along, & make a roll of your paste, then flatten again the paste like the other, & grease & roll on the other roll until you have a roll as large as an arm then let it chill: when the paste is well cold cut it into pieces the size of three fingers, then have a piece of paper the size of a hand or larger, & put a piece of the paste thereon, & put the two thumbs in the middle of the paste, & stretch the paste in the shape of a little pie, & that it is not thinner than the middle of a little finger, then take the meat of a sheep chopped with beef fat. Note for one pound of meat half a pound of fat: put therein pepper, nutmeg, a little salt, & verjuice or vinegar, & mix well all together, & fill your pie with this meat, & cut for your pie a cover that is not any thicker, & cover your pie, & turn it onto the paste, wet the top of paper with an egg yolk, after the paper is stuck together, then put it to cook in an oven until it is hot: having the pie been a quarter hour in the oven draw it out, & remove the paper, return the pie to the oven until it is cooked enough: then the paper removed the sheets will open themselves so much better.



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]

[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]

pies
pastry
flour
eggs
butter
grease
pork
sheep
beef
pepper
nutmeg
salt
verjuice
vinegar
yolks


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:85>. Accessed on November 12, 2019, 3:15 am.




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