Shakespearean Cooking - Funeral Baked Meats

Name: Shakespearean Cooking - Funeral Baked Meats
Ingredients: 4 cups pastry flour ((use pastry flour for a flakier result)); 2 large egg yolks; 1 cup water; 8 tablespoons butter ((1 stick)); 1/2 pound veal shoulder meat ((weight should not include bone)); 1 pound suet ((or raw beef fat - suet preferable, finely chopped but not into a paste)); 1/4 pound dried currants; 1/4 pound dates; 3/4 cup sugar; 1/2 tablespoon mace; 1/2 tablespoon cinnamon; 1/2 tablespoon ginger; 3/4 teaspoon cloves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon crushed saffron

"Professor Ken Albala shares his take on Funeral Baked Meats, Elizabethan Era Meat Pies from Shakespeare's Hamlet...."

INGREDIENTS

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4 cups pastry flour ((use pastry flour for a flakier result))

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2 large egg yolks

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1 cup water

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8 tablespoons butter ((1 stick))

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1/2 pound veal shoulder meat ((weight should not include bone))

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1 pound suet ((or raw beef fat - suet preferable, finely chopped but not into a paste))

•

1/4 pound dried currants

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1/4 pound dates

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3/4 cup sugar

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1/2 tablespoon mace

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1/2 tablespoon cinnamon

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1/2 tablespoon ginger

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3/4 teaspoon cloves

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1/2 teaspoon salt

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1/4 teaspoon pepper

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1/8 teaspoon crushed saffron

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