MEDIEVAL CHRISTMAS PIE

 

For the wealthy landowners

In medieval times

Food was plentiful

At Christmas time

And A few days before the holy day

The kitchen at the manor

Would begin their preparations

First a huge pasty case was made

For a special festive pie

Into the bottom of the huge pastry case

Went enormous amounts of forcemeat,

This was ground beef and lamb

Heavily seasoned with salt and pepper,

On this were placed boned and boiled hens,

Rabbits, Ducks and assorted game birds

Another layer of forcemeat was added

Then marrow, hard boiled egg yokes

Currants, prunes and dates

Spices such as cloves and saffron,

Mace and cinnamon

Finished off the ample filling

It was then covered

With the huge pastry lid and baked

And such a feast was had

The poor were less fortunate

Unless they had a goodly lord at the manor

But bad masters were

As plentiful as the feast

And so Christmas for the poor

Was often less than merry