(Source: T. Austin: Two Fifteenth Century Cookery Books, 1888)
Take Fygs and grynd hem wel: then take F(re)yssche Samoun and goode
Freyssche Elys wyl ysothe, and pyke out the bonys, and grynd the Fyssche
with the fygis and do there-to pouder Gyngere, Canelle: and take fayre
past (of) Floure and make fayre cakys ryth thinne, and take of the fars,
and lay on the cake and close with a-nother, then take a Sawcere, and
skoure the sydis and close the cake, and Frye hem in Oyle, and if thou
wolt have hym partye, coloure hym with Safroun, Percely and Sawnderys and
serve forth for a gode fryid mete.
Redaction
glaze
1. Roll out the pastry very thin and cut about 16 - 4 inch rounds,
re-rolling the dough as necessary. In a small bowl/cup, add the saffron
threads to the beaten egg and mix well. Set the bowl/cup aside to let the
color develop. Stir it from time to time.
2. Grind the fish in a processor until it is a smooth paste. Add figs
and mix in the spices and seasonings. Preheat oven to 400 F.
3. Lay eight of the pastry rounds on lightly greased baking sheets and
divide the fish mixture between them mounding up in the centre. Brush egg
on the edges, press on the remaining pastry rounds and crimp to seal with
the prongs of a fork.
4. Cut a cross on the top of each pie and brush with the saffron-egg
glaze.
5. Bake the pies in a 400 F oven for 15 minutes until brown, then lower
the temperature to 375 F 5 for another 10 minutes.
6. Serve it forth. Yield: eight pies.
7. To complete the meal, I served it with: fresh figs, rice cooked with
diced leeks, whole black olives, wardens in conserve and shrewsbury cakes.
The wine is a nice aulese (german sweet white wine) recommended by Lord
Ras.
NESE BEKYS
This fish flavoured with a small quantity of dried fruit is quite
delicious. I used fresh white fish instead of eel, because fresh eel is
not readily available in my area (Barony of al-Barran). Originally, I
deep-fried the pies in oil, as instructed by the recipe, but the thin
crusts were done before the filling could cook completely. I baked the
second batch; which improved the filling texture and ensured the filling
cooked through. Both are pictured on the table, the fried ones are dark
and the baked ones brightly display the saffron endoring. I chose not to
decorate the pies in parsley green and sandalwood red, but I'm sure the
presentation of all three together would be splendid. I'll have to do
that next time. Also, many thanks to milord Joseph, who ground up the
fish, while I made dough and chopped figs.
12 oz of pie dough
8oz fresh salmon fillet
6 oz fresh white fish fillet, e.g. cod
4 dried figs, chopped
½ teaspoon ground ginger
½ teaspoon ground cinnamon
salt and ground black pepper, to taste
1 egg, beaten, to seal pies edges
1 egg, beaten
4 threads of saffron
