Pies of Paris

The original, from Harleian MS 4016: Pies of Paris. Take and smite fair butts of pork and butts of veal together, and put it in a fair pot, and put thereto fair broth, and a quantity of wine, and let all boil together till it is enough; and then take it from the fire, and let cook a little, and cast thereto raw yolks of eggs, and powder of ginger, sugar and salt, and mince dates, raisins of corinth; make then coffins of fair paste and put it therein, and cover it, and let it bake enough.

Marieke’s Redaction, adapted from Cindy Renfrew’s recipe - on:

For Northern Lights II, I made two different versions. One was spicy and fruitless (to keep the raisin-haters happy) and one was sweet, with fruit. I used raisins and apricots instead  of dates and currants (cheaper and tastier, I found). For both types of pies, I used 3/4 lb ground beef. I omitted the pork because it was expensive and because there were a number of Jewish feasters expected. Instead of 3 egg yolks, I used two whole eggs per pie. I boiled the meat in the wine and strong beef bouillion. This was very tasty. Neat way to cope with the grease factor, too.

Spicy Meat Pies:
3/4 lb. ground beef, boiled in broth and white wine
2 eggs
1/2 cup plain bread crumbs (sorry, ancestral memories kicked in here...)
spices at whim: pepper, salt, cubeb, and galingale were predominant.

Fruity Meat Pies:
3/4 lb. ground beef, boiled in broth and white wine
2 eggs
1/2 cup plain bread crumbs
4-6 apricot halves, chopped small
1/4 cup raisins, chopped small
spices: a bit of sugar, salt, pepper, ginger, hints of cinnamon and clove.

Boil broth and wine. Add pork and beef and cook well. Remove from heat and cool. Take cooled meat and 1/2 cup cooking liquid and mix it together with the  other ingredients. Put in pie crust, cover and bake at 425 for 30 minutes. 

For Northern Lights II, I made two different versions. One was spicy and fruitless (to keep the raisin-haters happy) and one was sweet, with fruit. I used raisins and apricots instead  of dates and currants (cheaper and tastier, I found). For both types of pies, I used 3/4 lb ground beef. I omitted the pork because it was expensive and because there were a number of Jewish feasters expected. Instead of 3 egg yolks, I used two whole eggs per pie. I boiled the meat in the wine and strong beef bouillion. This was very tasty. Neat way to cope with the grease factor, too.