While cookbooks were certainly written during the Medieval period, they are few and far between compared to the amount produced during the early modern, or “Renaissance” period. And because those later Europeans had similar tastes, by reading their recipes we can learn a lot about the way people ate centuries before them as well.
And like we’ve said before, what people ate was pies. Or tarts. Similar really.
Think of just about any old world ingredient, and you can bet there’s a Medieval recipe for baking it into a pie. With such a wealth of options, it was almost impossible to choose just four, and I feel like I’m leaving some key representations of the period off the table… perhaps there will be a tart flight part 2 in the future…
Until then, I present a humble few. . .
An Apple and Gruyere Tart…
A Marzipan Torte…
An onion tart, or an early version of quiche as we know it today…
And a peach, cherry, and red wine pie
These mainly 16th Century recipes are not all sweet pies, or rather not only sweet. They blur the line between savory foods and desserts, and would be on the table at any time alongside any kinds of other courses.
To get started, we’ll need to make a big batch of pastry crust. . .
That’s right! It’s a whole chicken wrapped in a pie crust.
I got the idea for this recipe years ago from Chef John from foodwishes.com, and always thought that with some extra spice and imagination, you could do a great Medieval style version. This showstopper recipe combines three great culinary passions of the European Middle Ages: 1) Lots of spices, 2) Baking everything into a pie, and 3) Cooking things that look like other things!
A couple important distinctions. While Medieval pie crusts, known at the time as coffins, were probably not designed to be edible, ours most certainly will be. And regarding my distaste for frivolous cooking techniques, a whole pie in the shape of the chicken contained within it does not feel so egregious to me as say… a roast meat made to look like a fruit or something. No jelly or wax involved here, and natural spices give it the meat yellow color . (Medieval cooks loved to dye and color their foods as well).
This recipe seems complex but is actually quite simple. We will be treating the chicken like any roasted bird, coated with salt and spice and stuffed with herbs and aromatic vegetables. We’re simply going to wrap a pastry crust around it too for some extra dimension. Almost like a primitive chicken pot pie.