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What We're Cooking: Chawettys
Submittor: Lady Elisabeth Borden
Source: Two Fifteenth Century p. 48/62
THE RECIPE Unredeacted:
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 ver+ ous, 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.

INGREDIENTS:

  • 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
THE RECIPE Redeacted:
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.
The recipe originally called for pork, but she substituted shredded chicken. It was cooked in a coffin, which was originally meant to be a vessel – it was to be broken into and the insides eaten out of it. She used Jiffy pie crust as the vessel which could have been eaten – but it was meant to be inedible. It was suggested that the filling would be excellent in a pasty or turnover.