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Nurriz pasties

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

50. Again, nurriz pasties: and to give understanding to him who will make it let him take his fair pork meat according to the quantity which he should make and then take the gizzards and livers of poultry in great quantity and clean them well and put them to cook; and take a fair and well cleaned piece of bacon lard in a good place(?) and put it to boil therewith; and then when his meat is cooked let him take it out onto fair and clean boards, and put the pork by itself and chop it very small; and let him take the gizzards and livers and his chopped meat and put it in and sauté this all together. And let him take his spices: white ginger, grains of paradise, saffron, a great quantity of sugar according to the quantity of the filling, and let him flavor it well with salt and the spices so that there is neither too little nor too much of anything; and eggs also according to the quantity of the filling. And then deliver it to the pastry-cook, and let him advise his pastry-cook that he should make his crusts very small and fairly high for frying, and arrange that you have a great deal of fresh pork fat with which your pans should be well filled to fry the pasties. And then arrange that you have a fair pot full of the best and finest wine which can be found, and put it to boil on a fair clear fire of coal and make it boil enough that it diminishes to half or a third; and take a loaf of sugar and break it up and put it in according to the quantity of the work, and if one loaf is not enough put in more or less of it; and take your spices: cinnamon, ginger, grains of paradise, and put it in measure according to the quantity of the broth, and a little salt, and put whole cloves in, one ounce or two or more or less according to the quantity of the julliet or conserve which you have made. And when this comes to the sideboard put your pasties on fair dishes and the said julliet put on top.


Other versions of this recipe:

Norse pies (Le Viandier de Taillevent)

NORTHERN PIES are made of cod liver and sometimes with chopped fish added (Le Menagier de Paris)

To make norse pies (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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