This is one of those classic English pork/fruit recipes, of the ilk of Chawettys and Pies of Paris - very good combination.
Take Buttes of Porke,& smyte hem in pecys, & sette it ouer že fyre; & seže hem in fayre Watere; & whan it is y-sože y-now, ley it on a fayre bord, & pyke owt alle že bonys, & hew it smal, & put it in a fayre bolle; žan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; žan take a lytel of že brože, žat že porke was sožin in, & draw žorw a straynoure, & cast to že Erbys, & gif it a boyle; ženne take owt že Erbys with a Skymoure fro že brože, & caste hem to že Porke in že bolle; žan mynce Datys smal, & caste hem žer-to, & Roysonys of Couraunce, & Pynes, & drawe žorw a straynoure yolkys of Eyroun žer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune, & toyle yt with žin hond al žes to-gederys; žan make fayre round cofyns, & harde hem a lytel in že ovyn; žan take hem owt, & with a dyssche in žyn hond, fylle hem fulle of že stuffe; žan sette hem žer-in a-yen, & lat hem bake y-now, & serue forth.
Harleian MS 279; Medieval Cookery (SCA)
Siehe auch: Pariser Pasteten