Crustardes of FlesshOrigin: English Period: Medieval |
Original RecipeCruſtard9 of Fleſsh (from A Forme of Cury)Take peions chykens, and ſmale birdd9 ſmyte hē ī gobbet9, et ſeeþ hem alle ifere in god broþ wiþ v9iaws do þ9to ſafron, make a cruſt Ĩ a trape. and pynche it .et cowche þe fleſsh þ9inne. et caſt þ9inne Raiſons corance. powdor douce and ſalt. breke ayren and wryng hem thurgh a cloth et ſwyng þe ſewe of þe ſtewe þ9wt and helde it uppon the fleſsh. coūe it et bake wel. and soūe it forth. 
Modern RedactionIngredients:
8 pigeon breasts and 1 pheasant breast (or 3 chicken breasts [or any combination of these]) Method:PreparationPlace the pieces of fowl in a saucepan, add the stock and verjuice and bring to the boil. Cover and allow to simmer for about 30 minutes. Meanwhile prepare the pastry crust for the pie. When the fowl has cooked thoroughly pour-off the excess liquid (you may retain this as stock if you want) halve the pigeon breasts and cut the other pieces of fowl into equivalently-sized portions then add the currants and spices. Tip into a pastry case, beat the eggs together and add these on top of the birds. Top the pie with a second piece of pastry, sealing the two together by pressing down with the tines of a fork. Either prick the top of the pastry with a fork or slash a cross in the middle with a knife to allow steam to vent. Bake in an oven pre-heated to 200°C for about forty minutes, or until the crust is a golden brown. Allow to cool for about five minutes and serve immediately. |
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