Medieval Combat Society

Friday, 05 May 2017 10:22

Raynecles (Ravioles of Spiced Pork)

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Illuminated R Smallaynecles

8oz plain flour

8oz lean pork

4 dates, chopped

2 dried figs, chopped

1 egg yolk

1½ pints chicken stock

Large pinch of saffron

⅛ tsp mixed ground clove & black pepper

1 tbsp. sugar, 1 tbsp. currants

2oz grated cheese, ⅛ tsp ground ginger

Take fwete porke, dates, figges, braied togeder, and put therto a fewe zolkes of eyren, and in the brayinge alay hit with a lytel brothe, and call therto pouder of clowes, pouder of pepur, fugre, raifynges of corance, and colour hit with faffron, and medel al togeder; and then hille the ftuffure in pafte as men maken rufehewes; and then take the brothe of capons fothen in herbes, and let hit boyle, and colour hit with faffron, and then put in therto the raynecles, and when thai byn boyled take hom up, and lay three of hom in a difsh, and poure brothe therto; and take grated chefe medelet with pouder of ginger, and ftrewe above theron, and ferve hit forth.

Put the flour into a bowl, make a well in the centre and work in just sufficient water (about ¼ pint) with a knife blade to make a thick dough. Turn onto a floured board and knead until smooth.

Chop and then grind the pork, dates, figs, yolks, saffron, cloves, black pepper and sugar to a smooth paste, moistening it with a little of the stock, then stir in the currants.

Roll dough out thin, and cut into eight 4” rounds. Spread the mixture on four of the rounds, leaving the edges clear. Dampen the edges, cover with the remaining rounds, and seal the edges, excluding all air.

Bring the remaining stock to the boil in a large pan, put in the ravioles, boil for 10 minutes, serve in a deep dish sprinkled with grated cheese and ginger.

Be sure to keep the dough very thin when rolling out otherwise this dish can get very heavy and stodgy.

Read 1737 times Last modified on Friday, 14 June 2019 12:17

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