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Chewetts of flesh day (Chewetts for Flesh Days)
Chewetts of flesh day (Chewetts for Flesh Days) is a traditional Medieval recipe for a classic dish of pork liver and chicken meat that are fried, mixed with eggs and ginger before being baked or fried in pastry cases. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Chewetts for Flesh Days (Chewetts of flesh day).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Spice RecipesPork RecipesChicken RecipesFowl RecipesBaking RecipesCake RecipesBritish RecipesEnglish Recipes
Original Recipe
Chewetts of flesh day
(from A Forme of Cury)
Ꞇe þe lyrꝯ of por +̅ erue it all ꞇo pecys +̅ ennꝯ þꝯwiþ · +̅ ꝺo it in a panne +̅ fry yt · +̅ mae a coffyn as ꞇo ſmale pye +̅ ꝺo þꝯn · +̅ ꝺo þerỽon ꝫolꝯ of ayro arꝺe · pouꝺo of ꝫ̅ꝫ̅ . +̅ ſalꞇ couꝯe it +̅ fry t in grece · oþꝯ bae iꞇ wel +̅ ꝯue fort ·
Translation
Chewetts for Flesh Days
Take the liver of pork and chop it finely and add chicken meat to it and place in a pan and fry it and make a raised pie, as for a small pie and add the forcemeat. Sprinkle over the yolk of a hard-boiled egg, ground ginger and salt. Cover it, fry it in grease or bake it well and serve it forth.
Modern Redaction
Ingredients:
300g pork liver, finely chopped
300g chicken meat, finely chopped
enough
medieval pastry for two shallow pies
2 hard-boiled egg yolks, mashed
2 tsp ground ginger
salt, to taste
bacon fat or lard for frying
Method:
Melt a little bacon fat or lard in a pan. Add the pork liver and chicken meat and fry for about 10 minutes, or until cooked through. Take off the heat and set aside to cool slightly.
In the meantime, prepare the pastry. Roll out to about 1cm thick on a floured work surface. Cut out four rounds or ovals about 10 cm in diameter. Now cut out two strips 2cm in depth that are large enough to go all the way around the base. Use a little beaten egg or water to affix the strip to the base, pinching with your fingers so that there are no gaps. This makes your raised pies. Fill with the meat mixture then season with salt and scatter over the egg yolks and the ginger. Cover with the pastry lids, ensuring that you pinch these to seal thoroughly.
You can either cook these by placing on baking trays and transferring to an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry is golden brown and cooked through. Alternatively you can melt bacon fat or lard in a frying pan. Add the pies and fry gently for about 20 minutes, turning half way through, or until the pies are golden brown and heated through.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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