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Crustard of Flessh

A form of egg pie with shredded meat, known from Cury 1390, who also gives a fish version using eel.

This is found in the 'The Forme of Cury' by the Chief Master-Cook of King Richard II - Foods of England has the Full Text HERE...

Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Crustardes of Flessh:
Take pigeons, chickens, and small birds smyte them in gobbets & seeth them all a-fire in good broth with verjuice. Do thereto saffron, make a crust in a case, and pinchit & couch the flessh therein & cast therein raisins currants, powder douce and salt. Brake eggs and wring them through a cloth & swyng the sewe of the stew therewith and helde it upon the flessh. Cover it & bake it well, and serve it forth.

See: Small Birds

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