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.