[MR] Pie Recipes from Kingdom Archery

[Laurie Clarkston]

Greetings to the room,

Listed below is the recipes for the pies that were served during Kingdom Archery.  If you have any questions, don't hesitate to ask.  Enjoy!  Those pies were very good indeed.

Cairistiona

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I was surprised at the requests for the pie recipes made for lunch served at Kingdom Archery Championship held on June 26th. Archery was the main showcase of the day. The shooting was truly wonderful! I am glad the lunch was enjoyed and hope all were well fed. Below are the recipes as requested ------- Lady Blitha of Wolfhou (Barbara Miller)
PORK PIE 

This recipe was the first medieval recipe I ever cooked and is a family favorite. I think it is from William Rabisha's "The Whole body of Cookery Dissecked" 1661, found in Lorwin Madge's "Dining with William Shakespeare" Athennium, New York, 1976, pg 332. 

A pie crust top and bottom for one pie:

1 1/4 lb of pork loin cut into bite size chunks

Divide the pork into 2 bowls, one containing 1/3 of the amount and the other containing 2/3 of the amount. Into the bowl containing 2/3 of the pork add, stir, and mix together:

1 egg

1/8 tsp pepper

1/4 tsp sage

1/4 tsp thyme

1/4 tsp salt

Into the bowl containing 1/3 of the pork add, stir, and mix together:

1 egg

1/8 tsp mace

1/4 tsp nutmeg

1/8 tsp cloves

1/4 tsp salt

Fill the pie by layering with ½ of the 2/3 pork mixture, then all the 1/3 pork mixture, and then the remaining ½ of the 2/3 pork mixture. Dot the top with butter. Put on the top crust and join top and bottom by pinching, fluting, or your regular manner that looks pretty. Bake at 450degrees F for 20 minutes, then lower heat to 350 degrees F for 25 minutes til done throughout and lightly brown.

CHICKEN PIE (BARMAKIYYA)

This recipe is Andalusian, from A Miscelleny, p A-9, by David Friedman and Elizabeth Cook. It was served at the most recent feast of our Canton of Sudentur's Defending the Gate cooked by Lady Morgaine of Donegal (Julie Bright).

A pie crust top and bottom for one pie:

1 lb boned chicken (or can use other small birds, lamb or fish)

10 oz chopped onion

½ tsp pepper

3 TBSP olive oil

1 TBSP byzantine Murri (or soy sauce can sort of substitute)

1 tsp coriander

Cut the meat up and combine it in a pot with the chopped onion, spices, murri, and oil. Cook over medium to medium low heat for about an hour until cooked and the liquids gone. 

Fill the pie with the cooked chicken mixture, put on the top crust joining the 2 in your usual pretty manner. 

Bake at 350 degrees for 40 minutes.

BYZANTINE MURRI

This recipe is from Kitab Wasf, Sina'ah 52, pg 56, Sina'ah 51, pg 65: Charles Perry tr.found in "A Miscelleny" copyright David Friedman and Elizabeth Cook. Lady Morgaine of Donegal and I had fun figuring this recipe out. You are making an ingredient for the chicken pie, but it is also very enjoyable in mundane cooking like marinading meats and grilling vegetables. Soy sauce is said to be a "suitable substitute", but when you taste murri, it is very different.

2/3 tsp anise

2/3 tsp fennel

1/3 tsp celery seed

1 ½ oz bread (3 slices)

3 TBSP honey

1 TBSP corn starch

1/4 tsp saffron

1/4 oz carob

1 apple or quince

½ cup salt

1 pint water 

1/4 of a lemon

Toast fennel and anise seed in a pan, then grind with celery seed. Toast 3 slices of bread and grind and mix with the seeds. In a heavy saucepan, bring honey to a boil and remove from heat 3 times until it tastes scorched but not burned. Peel, quarter, and core the apple. Add all the other ingredients except lemon to the honey in the pan and simmer for about 2 hours. (If it cooks dry, add more water) Squeeze out liquid in a potato ricer, add the lemon juice and another ½ cup of water, and simmer for another ½ hour.

SPINACH TART (A TART)

This recipe is from Goodman p. 278/23 found in "A Miscelleny" pg 54 by David Friedman and Elizabeth Cook. 

A single 9" pie crust

1/3 lb spinach, chopped (or beet leaves)

½ cup fresh parsley, chopped

2 TBSP dried or 1/4 cup chervil (I used celery)

1 or 2 leaves fresh fennel or 1 tsp fennel seed, ground in a mortar

5 eggs

2/5 lb each of cheddar and mozzarella cheese grated 

½ tsp ginger

½ tsp salt

Chop or grate the greens and cheese and mix the other ingredients together in a bowl. 

Bake the pie crust at 400 degrees F for about 10 minutes.

Put the filling in the crust and bake about 40 minutes at 350 degrees. 

TART ON EMBER DAY (ONION AND CHEESE PIE)

This recipe is from Ancient Cookery p. 448/38, found in "A Miscelleny" ,pg 54 by David Friedman and Elizabeth Cook. 

A 9" pie crust

4 medium onions, chopped

7 oz (Muenster) cheese , grated

1/3 cup parsley

2 TBSP sage

2 TBSP butter

4 eggs

1 TBSP sugar

1 tsp cinnamon

1/4 tsp ginger

4 TBSP currants (raisins or dried cherries are also good)

Boil the onions for 10 minutes. Drain and mix in the rest of the ingredients.

Fill the pie crust and bake 40 minutes at 350 degrees F or until cooked solid in the middle. It takes 1 ½ to 2 cups filling to fill a regular 9" pie crust.