Pies of Paris by THFool Dagonell the Juggler

A Noble Boke of Cookry (1470 A.D.)
pg. 58 To mak pies of paris

Original:
To mak pyes of pairis tak and sinyt fair buttes of
pork and buttes of vele and put it to gedure in a pot
with freshe brothe and put ther to a quantite of wyne
and boile it tille it be enoughe then put it in to a 
treen vessells and put ther to raw yolks of eggs
pouder of guinger sugar salt and mynced dates and
raissins of corans and mak a good thyn paiste and mak
coffyns and put it ther in and bak it welle and serue it.

Translation:
To make pies of paris take and seeth fair butts of
pork and butts of veal and put it together in a pot
with fresh broth and put thereto a quantity of wine
and boil it until it be enough then put it into a 
wooden vessel and put thereto raw yolks of eggs powder of 
ginger sugar salt and minced dates and currants and
make a good thin paste and make pie-shells and put it
therein and bake it well and serve it.

Redaction:
2 lbs. pork ribs
2 lbs. stew beef
1 quart beef broth
2 cups chardonnay
2 eggs
1/4 tsp. powdered ginger
1/2 tsp. sugar
1/2 tsp. salt
1 cup minced dates
1 cup currants
2 commercial pie shells with lids

Boil the beef and pork in a quart of water until the pork 
comes off the bone.  Remove the bones, drain the water and
add the beef broth and chardonnay (I love cooking with wine,
sometimes I even use it in the food!)  Simmer until the
liquid is gently boiling.  Add two egg yolks, spices and
fruit and mix well.  Pour mixture into two pie shells, cover
with lids, poke steam holes with a fork.  Bake at 350* for
one hour.  May be served hot or cold.  One pie was eaten cold
at a shire potluck, the other eaten hot for lunches over the
next several days.