MC Logo

Easter pasties


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

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]

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact