Pies of Paris

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/325 g pork, or pork and veal, chopped in small pieces
  • ¼ pt</

Method

Stew the meat in the wine and stock in a covered pan for some 45 minutes until tender, stir in all the remaining ingredients except the yolks, and leave until tepid.

Following the recipe, make the pastry with the flour and water, and use two-thirds to form a piecrust some 8ins/20cm diameter and 1½ inches/4cm high, reserving the remainder for the lid.</