[MR] Highland Foorde Bake Mete Recipe

[Gail]

Greetings the List,
For those who asked, please find below the recipe for the pork pie 
served at Highland River Melees.
Sincerely,
Lady Margaret Sayher
Chatelaine, Highland Foorde

Highland Foorde Bake Mete Pie
1 9" pie crust with lid
1 1/2 - 2 lbs. pork roast
1 tsp. salt
6 egg yolks
3 tsp. freshly grated ginger
1 tsp. freshly ground pepper
1/3 cup honey
3/4 cup currants
3/4 cup chopped dates
8” disposable aluminum cake tin

01. Roast the pork until completely cooked. (I added chopped onions to 
the roast for flavor). Refrigerate overnight. Skim off all fat. Reserve 
all juices/aspic.
02. Cut pork into pieces appropriate for your food processor and process 
until the mixture resembles finely flaked tuna.
03. Scramble the egg yolks, add the salt, pepper, ginger and honey.
04. In a large bowl, take 3 cups of the ground pork and mix together 
with currants and dates. Add in egg yolk mixture and stir together. Add 
enough of the juices (or aspic) to moisten the mix.
05. Spread out pork mixture into pie crust. Smooth out to evenly distribute.
06. The 9” pie crust will hang over the pie tin. Moisten around the rim 
with water and securely press top crust in place, then trim off. Pinch 
edges together with fingers (just like Mom did). Trimmings may be rolled 
out for top crust decorations.
07. BAKE at 375 degrees for approx. 45 minutes. Check pie often as ovens 
vary in their temperatures.

This 15th century pie recipe was adapted from: www.godecookery.com
As Baron Llywelyn is very fond of currants and dates, these amount were 
increased from the original recipe. I also increased some of the other 
ingredients to taste, as any good cook, who knows her master’s tastes, 
would do. Some thought it too sweet, therefore I would suggest reducing 
the dates (which are almost pure sugar) and maybe the honey amount also. 
Have fun and enjoy.