Doucettes Recipe.

England, 15th century sourced from Harleian MS 279.

A pork and egg pie, seasoned with honey and pepper.

ORIGINAL RECEIPT:

.xxxvij. Doucettes. Take Porke, & hakke it smal, & Eyroun y-melleyd to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn, & serue forth.

GODE COOKERY TRANSLATION:

Doucettes. Take Pork, & hack it small, & eggs beaten together, & a little Milk, & mix it together with Honey & Pepper, & bake it in a pie shell, & serve forth.


INGREDIENTS:

  • 1 nine-inch pie shell
  • Pork, boiled or roasted until done, then diced or ground
  • Eggs, beaten
  • Milk
  • Honey
  • Pepper, black or white or both

DIRECTIONS:

Combine beaten eggs and a little milk. Thoroughly mix with the pork; the mixture should be thick and wet. Sweeten with honey and season with pepper. Place filling in pie shell and bake until pastry is golden and the filling has set. Serve forth!

 

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