CHATWETTY?S TRADITIONAL MEAT PIE

CHATWETTY?S TRADITIONAL MEAT PIE

A 15th-century recipe, not Mrs. Lovett’s. Serves 8.

1 pound pork or veal, cubed
1 cup water
Pastry for 8-inch double pie crust
6 tablespoons chopped dates
6 tablespoons currants
2 teaspoons salt
5 saffron threads
1 teaspoon ground ginger
1 teaspoon black pepper
1 teaspoon ground mace
1 teaspoon ground cloves
1 cup red wine
1 tablespoon wine vinegar
10 egg yolks

  1. In saucepan, simmer meat in water 20 minutes. Drain.
  2. Line 8-inch square baking dish with pastry.
  3. In medium-sized bowl, combine meat, dates and currants. Place meat mixture into pastry-lined dish.
  4. In same bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk.
  5. Pour mixture over the meat.
  6. Cover with top crust, crimp well, make triangular cuts in center and fold tips back.
    ?7. Beat reserved yolk and brush on crust. Bake at 375°F until crust is browned and meat is heated through, 25 to 30 minutes.