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.