Chawetty's (15th century meat pie)

Ingredients

Quantity		Ingredient
1½	pounds	Pork or veal, cubed
1½	cup	Water
		Pastry for 8\" double pie crust
6	tablespoons	Chopped dates
6	tablespoons	Currants
2	teaspoons	Salt
5		Saffron threads
¾	teaspoon	Ground ginger
¾	teaspoon	Black pepper
½	teaspoon	Ground mace
¼	teaspoon	Ground cloves
¾	cup	Red wine
1	tablespoon	Wine vinegar
10		Egg yolks

Directions

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted from a version developed by David Friedman and Elizabeth Cook.

In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square baking dish with pastry. In bowl, combine meat, dates and currants.

Place meat mixture into pastry-lined dish.

In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with top crust, crimp well, make triangular cuts in center and fold tips back.

Beat reserved yolk (save whites for another use) and brush on crust.

Bake at 375'F. until crust is browned and meat is heated through, 25-30 minutes. Makes 6-8 servings.

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