Thought I'd post a couple of recipes for medieval meat pies that I've had success with. These are great for the cold-weather holiday season. They're both from a cookbook published by the Bors Hede restaurant in Carnation, Washington (www.camlann.org), and are from 14th-15th century England. I've left out the original Old English and the rough translations, so these are just the modern conversions that the restaurant uses. I've also included some personal cooking notes. If anyone tries these, please post your results.

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Tartee (Meat & Fruit [Fenberry] Pie)

Pastry for a 9-inch double crust pie
3/4 1b. lean pork loin
3/4 lb. chicken breasts
2 tablespoons butter
2 oz. pitted prunes
4 oz. seedless grapes*
1 egg
3 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon fennel seeds, crushed
1/2 teaspoon salt
pinch saffron, crumbled

Preheat oven to to 350 degrees F. Line 9-inch pie pan with pastry. Cut pork and chicken into 1/2-inch cubes. Saute in the butter in a medium frypan until meats turn white. Place meat mixture in pastry-lined pie pan. Cut prunes into sixths and distribute over meats; scatter grapes over meats. Combine remaining ingredients in a small bowl, mixing well. Pour over meats and fruits in pie pan. Top with other crust; seal and flute edges. Cut 5 or 6 steam vents in top crust. Bake at 350 degrees F for 45 minutes or until golden brown.

* A recipe in the Menagier de Paris (MP290) suggests substituting other fruits or berries for grapes when grapes are out of season, which inspired us to try fenberries (American cranberries) in place of the grapes.

MY NOTES: This is a standard at the Bors Hede restaurant, and it's delicious. I prefer seedless green grapes over cranberries because I thought they made a more juicy pie, but cranberries are good too. Don't skimp on the fennel seeds; they add a lot of flavor. My one quibble with the recipe is that modern grocery-store "lean pork loin" and chicken breasts are so low-fat that the dish can sometimes end up a bit dry. Try experimenting with higher-fat meats (maybe dark-meat chicken?) or adding some butter or oil. I used a store-bought pie crust and it turned out fine, but I'm sure it would have been even better with a homemade crust.

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Mylates of Pork (Pork and Cheese Tart)

1 lb. lean pork loin
1/2 lb. firm cheese, shredded*
1 cup pine nuts
2 eggs
1/2 teaspoon each ground pepper and ginger
pinch saffron, crumbled
pinch salt*
pastry for a 9-inch single crust pie
Garnish (optional): 1 tablespoon pine nuts

Preheat oven to 350 degrees F. Line pie pan with pastry. Cut the pork into 1/2-inch dice. Combine pork with shredded cheese and pine nuts in a medium bowl. Beat spices into eggs, then combine with pork mixture, mixing well. Pour into prepared pie shell, smoothing surface. Sprinkle with additional pine nut garnish, if desired. Bake at 350 degrees F for 1 hour. Allow to cool 10 minutes before serving.

* We tested the recipe using Gouda, although any mild but flavorful cheese could be substituted. Depending on the saltiness of the cheese you use, you may wish to omit the additional salt.

MY NOTES: I made this with smoked Gouda and it was sublime. I was lazy again and used a store-bought pie crust. This one has no risk of being dry--I guess the cheese takes care of that. When I made this tart, the smell was so incredible that a stray cat hung out by my front door and wouldn't go away. As much as I hated to part with any of this dish, I just had to give him some, which he appeared to appreciate a great deal. My roommates and friends also gave the recipe high marks.