Crustardes of Flessh – Form of Curye

Crustardes of Flessh – Forme of Cury

Take pejouns, chykens and smale briddes; smyte him in gobettes and sethe hem alle ifere in god broth and in gres with verjows. Do therto safron and poudur fort. Make a crust in a trap, and pynche it and cowche the flessh therinne; and cast therinne rasouns coaunce, powder douce and salt. Breke ayren and wryng hem thurgh a cloth & swyng the sewe of the stew therwith, and helde it upon the flessh. Covere it and bake it well and serve it forth.

Original recipe calls for pigeons, chickens and other small birds, I just use chicken.

350g of chicken meat cubed

300 ml light stock

45ml verjuice

25g butter or lard

1 tsp salt

pinch of saffron

ΒΌ tsp each ground cinnamon, nutmeg, ginger

30g currents

2 eggs beaten and strained

2 x pastry sheets

Gently stew the meat in the stock, verjuice, lard, salt and spices for 1 hour and allow to cool.

Drain the meat, reserving the stock, arrange in the pie case and scatter with the currents.

Beat the eggs into the stock, pour over the meat, dampen the edges, put on the lid, pinch the edges, cut a hole in the centre and bake at 200C for 35 minutes.




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