Tuesday, September 8, 2015

A Good Read and a Recipe

A Chronicle of Olde England
Winner of the Epic Award
By Edward M. Turner

Ribaldry tends to disguise a harsh existence. In 1056 England, there are no humane set of laws, no benign constitution, no protection for the masses (or the mighty) except might makes right and the practiced sleight of hand. The narration is Rabelaisian with overtones, always, of the darkness of life when the drinking ends, the money runs out and payment is due.

Medieval Chicken Pie

This is a kind of meat pie that would have been eaten during the Middle Ages (700-1450) in Europe. Feel free to play around with the spices and substitute things such as cardamom, allspice, nutmeg, etc. Use a Whole wheat crust to be really authentic.

We use frozen deep dish pie shells and the filling mix will do two pies.



  1. Cut chicken into bite-sized pieces. In a saucepan, boil chicken with chicken broth and bay leaf, over low heat, for about 1 hour or until done. Add water, if necessary, to cover chicken while cooking. Drain and reserve the broth, and place cooked chicken in a large bowl.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Add egg, white wine and 1 cup of chicken stock to the cooked chicken. Add carrots, frozen potatoes, dates, ground almonds and cheese, then toss to mix. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix spices in. Don't worry if the filling seems wet, it will thicken as it cooks.
  4. Pour filling into pie shells. Cover with top shell and crimp to seal edges.
  5. Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.

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