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
25g butter or lard
1 tsp salt
pinch of saffron
¼ tsp each ground cinnamon, nutmeg, ginger
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.