This recipe is rapidly turning into one favorites for potlucks and light
lunches. It is important to get the balance of pepper and honey right so that
you have a touch of sweetness and a snap of pepper at the end.
These are best served at room temperature or slightly
warm.
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1/2 pound ground pork. plain without seasonings,
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2 eggs, beaten
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1/4 cup milk
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1 tablespoon honey
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1/2 teaspoon fresh ground black pepper
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1/3 teaspoon salt.
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Pastry, about enough for a 9 inch pie crust
(See Pastry Dough for
other options)
Blend together all ingredients except pastry. A small hand mixer does a very fine job of
breaking the pork up. If mixing by hand make sure that the pork is broken into
the smallest bits possible. The smoother the consistency of the custard mix the
better.
Roll out pastry and line greased tins. This will make enough for either
four 4-inch tarts or 24 mini tartlets (mini-muffin pan.) I usually do it up in
the mini-tartlet size and serve as an appetizer.
Bake at 400 degrees F for about 20 minutes.
As published in Take A Thousand Eggs or More, a Collection of 15th Century
Recipes by Cindy Renfrow, Vol Two
Original Harleian MS 279 - Dyuerse Bake Metis
xxxvij. Doucettes. Take Porke, & hakke it smal, & Eyroun y-mellyd to-gederys,
& a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn,
& serue forth.
37. Doucettes. Take Pork, & hack it small, & Eggs mixed together, & a
little Milk, & mix them together with honey & pepper, & bake them in a coffin, &
serve forth.
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