A bake Meat

SOURCE: Original is from Harl. 279, as transcribed in Two Fifteenth-Century Cookery-Books, p. 54. Modern version by Mathilde Eschenbach, based on the recipe for Custard Lombard by Jonathan of Fenrocke.
ORIGINAL: .xxxij. A bake Mete. - Take an make fayre lytel cofyns; žan take Perys, & zif žey ben lytelle, put .iij. in a cofynne, & pare clene, & be-twyn euery pere, ley a gobet of Marow ; & yf žou haue no lytel Perys, take grete, & gobet ham, & so put hem in že ovyn a whyle; žan take žin commade lyke as žou takyst to Dowcetys, & pore žer-on; but lat že Marow & že Pecyz ben sene; & whan it is y-now, serue f[orth].
NOTES: Doucets call for a custard similar to that in the Custard Lombarde (see # xv, Doucetez, on p. 50 of the same book for an example).
  1. Peel, core and chop pears.
  2. Mix together sugar, salt, cinnamon, and fruit.
  3. Place fruit mixture in pre-baked pie shell.
  4. Beat eggs and cream together, pour over fruit.
  5. Sprinkle nutmeg on top.
  6. Bake at 375ŗ for 30 min. or until custard has set.

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