Recipe - Chawettys (15th Century Meat Pie)

1 One half pound Pork or veal, cubed
1 One half cup Water
Pastry for 8" double pie
crust
6 tablespoon Chopped dates
6 tablespoon Currants
2 teaspoon Salt
5 Saffron threads
Three fourths teaspoon Ground ginger
Three fourths teaspoon Black pepper
One half teaspoon Ground mace
One fourth teaspoon Ground cloves
Three fourths cup Red wine
1 tablespoon Wine vinegar
10 Egg yolks

From a manuscript in the British Library known as Harleian 479, dating
from around 1420; recipe adapted from a version developed by David
Friedman and Elizabeth Cook.

In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square
baking dish with pastry. In bowl, combine meat, dates and currants.
Place meat mixture into pastrylined dish.

In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine,
vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with
top crust, crimp well, make triangular cuts in center and fold tips
back.

Beat reserved yolk (save whites for another use) and brush on crust.
Bake at 375'F. until crust is browned and meat is heated through,
2530 minutes. Makes 68 servings.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip