Chawatteys (Harlieian MS 279, c. 1430)
Chawatteys (Harlieian MS 279, c. 1430) Take buttys of Vele, and mynce hem smal, or Porke, and put on a potte; take Wyne, and caste + er-to pouder of Gyngere, Pepir, and Safroun, and Salt, and a lytel verjus, and do hem in a cofyn with yolks of Eyroun, and kutte Datys and Roysonys of Coraunce, Clowys, Maces, and + en ceuere + in cofyn, and lat it bake tyl it be y-now. 3 cups chopped pork or veal (about 18 oz) 3/4 c red wine 5 threads saffron 3/4 t ginger 3/4 t pepper 3/4 t salt 1 t wine vinegar 9 egg yolks 3/8 c dates 3/8 c currants 1/4 t cloves 1/2 t mace double 9" pie crust Cut the meat up fine (1/2" cubes or so). Simmer it in a cup and a half of water for about 20 minutes. Make pie crust, fill with meat, chopped dates and currents. Mix spices, wine, vinegar and egg yolks and pour over. Put on a top crust. Bake in a 350deg. oven for 50 minutes, then 400deg. for 20 minutes or until the crust looks done.