110. Paeschs pasteyen
Easter pasties

[8] Paeschs pasteyen [9] Neemt eenderhande gruen vleesch Dats rintvleesch [10] calfvleesch ofte hoenderen ofte voghelen Als ghy dese [11] hebt sietse ontwee al moruwe Dan suldy maken een [12] peper met den seluen sope ende doeghet duere Dan [13] neempt veel caneels/ ghimber/ greyne/ ende alderhan[14]de cruyt/ ende suycker/ Ende doet dit al tsamen in dat [15] pepere. ende bereydet alsoe ghelijck ofte men daer af [16] rechten soude Dan neemt deech ghemaect ghelijc po[7]taige pasteyen ende legt dye vol pepers metten vlees[18]sche oft hoenderen Dan slaghet in een panne met hee[19]ten smouts ende laet dye pasteye backen ghelijc ghe[20]braden vleessche in der olyen. en hoet wel datter geen [21] smout in en lope ende als die ghenoech es so doetse wte [22] ende dyentse voer metter potaygyen ter tafelen ende [23] es volmaect

[8] Easter pasties. [9] Take one sort of fresh meat: that is, beef, [10] veal or chicken or birds. When you have this [11] boil it so thoroughly that it falls apart. Then you shall make a [12] pepper* with the same broth and strain it. Then [13] take much cinnamon, ginger, grains of paradise and this sort of spice [14] and sugar. And put this all together in the [15] pepper. And prepare it just as if one were going to serve it [16] like that. Then take dough, made as for [17] pottage pasties, and lay it full of pepper with the [18] meat or chicken. Then cast it into a pan with hot [19] fat and let the pasties fry just like fried [20] meat in the oil. And look well that there be no [21] fat running into it. And when it is enough so take it out [22] and serve it to the table with the pottages at the beginning of the meal and [23] it is complete.


[* sauce bound with breadcrumbs - see recipes 20, 41, 53, 56, 110, 158, 163, 174]