Crustardes of flessh (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 2.1 Ingredients 2.2 Method 3 Notes

Period Recipe

From the Forme of Cury.

CRUSTARDES OF FLESSH. XX.VII. XIIII.

Take peiouns, chykens, and smale briddes smyte hem in gobettes. & seeþ hem alle ifere in god broþ wiþ veriaws do þerto safroun, make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith and helde it uppon the flessh. couere it & bake it wel. and serue it forth.

Notes

• Crustards. Pies.
• peiouns. pigeons. V. ad No. 48.
• veriaws. Verjuice.
• helde it. pour, cast.

Modern Recipe

Ingredients

• pigeons or small birds (didnt have pigeons or small birds, so I just used a chicken)
  
• 1 cup good Stock
  
• 1 Tablespoon verjuice
  
• pinch saffron
  
• 1/4 cup currants
  
• 1/4 teaspoon cinnamon
  
• 1/4 teaspoon galingale
  
• salt (as needed, my stock was salty enough)
  
• 2 eggs
  
• pastry for pie and top
  

Method

1. boil chicken in stock and verjuice. Meanwhile, prepare pastry crust for pie.
2. when chicken/fowl is done, pour off any excess liquid. Add currants and spices, pour into pastry case. Beat eggs and pour over filling. Top pie with second piece of pastry. Slash top crust to allow venting.
3. Bake at 210 C for 40 minutes.

YiS,
Emma

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.