Tartee

Pork and fruit pie, with small birds. Redactions usually use chicken pieces.

Form of Curye (England, 14th century)

171. Tartee. Take pork ysode; hewe it & bray it. Do þerto ayren, raisouns corauns, sugur and powdour of gynger, powdour douce, and smale briddes þeramong, & white grece. Take prunes, safroun, & salt; and make a crust in a trap, & do þe fars þerin; and bake it wel & serue it forth.

GODE COOKERY TRANSLATION:

Tartee. Take pork boiled; cut it and pound it in a mortar. Do there-to eggs, currants, sugar and powder of ginger, powder douce, and small birds there among, & white grease. Take prunes, saffron, & salt; and make a pie shell in a pie pan, & do the filling there-in; and bake it well & serve it forth.