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Monday, January 12, 2015

GUARRA, -O, WITH MEDIEVAL PORK PIE RECIPE


Una Guarra
Photo by: Lord-Williams
1. pigs for procreation 2. pig, hog, sow. 3. dirty pig, other animal or person, see cerdo. [Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Serradilla. 1993:17]

PORK PIE ADAPTED FROM CURYE ON ENGLYSCH IV FORME OF CURY #162 MALACHES OF PORK

Ingredients

pie dough
1 c chickpeas
2 lbs cooked pork
4 eggs
1/3 c grated parmesan cheese 
1/3 c grated gruyere cheese
1/3 c mozerella cheese shredded
1/4 tsp white pepper
1 tsp gorund cloves 
¼ c pine-kernels
1 pinch of salt
1 raw egg to seal the crust
Medieval Fast Food Sold on Cobblestone Streets
Photo by: Lord-Williams

Preparation

PREHEAT OVEN TO 450º F/230ºC

Make a pie dough and roll out ½ of it. Grease a pie tin and sprinkle it with flour. Place the dough in the tin. Spread chickpeas over the surface. Put it in the oven for 20 minutes or until golden.

Dice the pork. Combine it with eggs, cheese, pine-kernels and spices. Mix all well. Pour this into the pie shell.

Roll out the other half of the dough and place it on top of the pie. Seal it with raw egg and the tip of a spoon.

Bake 30 minutes or until done.



IV #162 MALACHES OF PORK, p 134

FROM CURYE ON ENGLISH

Hewe por al to pecys and medle it with ayren and chese igrate. Do Þerto powdour fort, safroun and pynes with salt. Make a crust in a trap; bake it wel Þerinne, and serue it forth.


MEAT CHEESE AND EGG PIE
A MEDIEVAL SPANISH CHEF INTERPRETATION
Cut up the pork and mix it with grated cheese. Add a mixture of strong spices and pine-kernels with salt. Make pie dough to line and cover it. Bake it and serve it forth.

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