Crustarde of Flesh15

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 12 oz/350 g pigeon or chicken meat, cubed
  • ½ pt/

Method

Gently stew the meat in the stock, vinegar, fat, sugar, salt and spices for one hour, and allow to cool.

Prepare the tart case with the flour and 6 fl. oz./200 ml boiling water to make an 8-i