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Northern Pies Are Made Of cod liver And Sometimes With Chopped fish Added

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

NORTHERN PIES are made of cod liver and sometimes with chopped fish added. And first you should parboil it a little, then chop it up, and put in small patties at three deniers apiece and powdered spices on top. And when the pie-maker takes them uncooked to the oven, they are fried whole in oil and this is for fish days; and on meat days, they arc made of beef marrow, which has been put in a slotted spoon, and the slotted spoon with the marrow in it put in the bouillon of the meat pot, and left there as long as you would leave a plucked chicken in hot water to scald it; and then put it in cold water, then cut the marrow into small round balls or little bullets, then take to the pie-maker who puts them four and four or three in each pasty and powdered spices on top. And without cooking in the oven they are cooked in oil. And if you wish you can make marrow doughnuts, but they have to be prepared in the manner above, then take flour and egg-yolks and make a paste, take each piece of marrow and fry in oil. You can make doughnuts out of the remainder.


Other versions of this recipe:

Norse pies (Le Viandier de Taillevent)

Nurriz Pasties (Du fait de cuisine)

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

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