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A 15th-century recipe, not Mrs. Lovett's.
Serves 8. |
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1 pound pork or veal, cubed
1 cup water
Pastry for 8-inch double pie crust
6 tablespoons chopped dates
6 tablespoons currants
2 teaspoons salt
5 saffron threads
1 teaspoon ground ginger
1 teaspoon black pepper
1 teaspoon ground mace
1 teaspoon ground cloves
1 cup red wine
1 tablespoon wine vinegar
10 egg yolks |
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1. |
In saucepan, simmer meat in water 20 minutes. Drain. |
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2. |
Line 8-inch square baking dish with pastry. |
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3. |
In medium-sized bowl, combine meat, dates and currants. Place meat mixture into pastry-lined dish. |
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4. |
In same bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk. |
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5. |
Pour mixture over the meat. |
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6. |
Cover with top crust, crimp well, make triangular cuts in center and fold tips back. |
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7. |
Beat reserved yolk and brush on crust. Bake at 375°F until crust is browned and meat is heated through, 25 to 30 minutes. |
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