Beef and Chicken Pie Redaction by THL Dagonell Original (from "A Noble Boke off Cookry", pg 55): Chewettes of Beef "To mak chewettes of beef tak beef and cutt it smalle and do ther to pouder of guinger clowes and other good poudurs grapes vergius saffron and salt and toile them welle to gedure put chekins chopped in coffins and yolks of eggs brok smale and bak them and serue them." Commentary: Medieval cooks often kept a mixture of 'good powder' or 'strong powder' on hand, much the same way a modern cook will have a container of pre-mixed 'pumpkin pie spice'. My 'strong powder' is a variant of Cariadoc's recipe. I use one part each of cloves, mace, and red pepper, and seven parts each of cinnamon, ginger and black pepper. Grape verjuice is slightly sour grape juice, cooking sherry makes an excellent substitute. I only have real saffron which is expensive and only obtainable at Pennsic. In a dish like this, it would be overpowered by all the other flavorings, so I usually substitute tumeric for saffron when cooking. A 'coffin' is the medieval term for 'pie shell' Translation: Beef Pie To make a pie of beef, take beef and cut it small and do thereto powdered ginger, powdered cloves and strong powder, cooking wine, saffron and salt. Work them well together with chopped chickens and yolks of eggs. Put them in pie shells, and bake and serve. 1 lb stew beef 1/2 roasting chicken 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon 'strong powder' 1/4 cup cooking wine 1 teaspoon tumeric 1 teaspoon salt 2 egg yolks 1 pie shell with lid Dice the chicken and stew beef into small parts. Add spices, egg yolks and cooking wine. When I made this, I used 1/2 cup cooking wine because I thought more would evaporate then it did. For future recipes, I intend to cut this back to 1/4 cup cooking wine. Mix everything together well. Pour into pie shell, cover with lid, press the lid and pie shell together to seal them, poke a few holes in the lid and bake at 350* for one hour. Serve hot. I found this pie to be very good and very filling. Two slices was an entire meal for me.