Tartlettes

Originals:
1. Take pork ysode and grynde it small with safroun; medle it with ayren, and raisouns of coraunce, and powdour fort and salt, and make a foil of dowhz and close the fars perinne. Cast pe tartletes in a panne with faire water boillyng and salt. Take of the clene flessh with oute ayren and boile it in gode broth. Cast per powdour douce and salt, and messe the tartletes in disshes & helde the sewe peronne.

Tartlett
2. Take pork yfode and grynde it fmall with fafron, medle it with ayren and raifons of coraunce and dowdo fort and falt. and make a foile of dowhg and clofe the fars pinne. caft p tart i a panne with faire wat boillyng and falt, take of the clene flefsh withoute ayren boile it i gode broth. caft pto powdo douce and falt, and meffe the tartelet i difsh helde y the fewe onne.

Tartlett
3. Take pork ysode and grynde it small with safronn. Medle it with ayren and raisons of coraunce and powdor fort and salt, and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a panne with faire water boillyng and salt. Take fo the clene flessh withoute ayren, and boile it in gode broth. Cast thereto powdor-douce and salt, and messe the tartletes in disshes and helde the sew thereonne.

Modernization:
Take pork side and grind it small with saffron, mix it with eggs and currants and powder fort and salt. and make a foil of dough and close the forcemeat within. Cast the tart into a pan with fair boiling water and salt. Take of the clean flesh without eggs and boil it in good broth. Cast onto it powder-douce and salt. and serve the tarts in dishes that hold the sauce also.

Redaction:
1 lbs ground pork
4-6 threads of saffron
2 eggs
1/4 cup currants
2 tsp powder-fort
1/8 tsp salt
pasta dough

Sauce:
1/4 lb ground pork
1 tbsp powder-douce
1/8 tsp salt
1 cup of meat broth

Mix pork, saffron, eggs, currants, powder-fort and salt together. Roll out dough to a thin sheet. Cut into four inch squares, place filling near center, fold and seal. Or as an alternative use a dumpling press to press.

Bring to hall as uncooked dumplings and sauce in separate containers.

Sources:
1. Hieatt, Constance B.; Hosington, Brenda; and Butler, Sharon
Pleyn Delit
University of Toronto Press, Toronto
1976
ISBN: 0-8020-0678-7 or 0-8020-7632-7 (pbk)

2. Forme of Cury - A Collection of Medieval and Renaissance Cookbooks
David Friedman and Elizabeth Cook
1988, 1990, 1992

3. Sass, Lorna J.
To the King's Taste
Metropolitan Museum of Art, St. Martins/Marek
1975
ISBN: 0-87099-133-7