Categories: Pies 
      Yield: 8 servings 
  
  1 1/2 lb Pork or veal, cubed 
  1 1/2 c  Water 
           Pastry for 8" double pie 
           -crust 
      6 T  Chopped dates 
      6 T  Currants 
      2 t  Salt 
      5    Saffron threads 
    3/4 t  Ground ginger 
    3/4 t  Black pepper 
    1/2 t  Ground mace 
    1/4 t  Ground cloves 
    3/4 c  Red wine 
      1 T  Wine vinegar 
     10    Egg yolks 
  
  From a manuscript in the British Library known as Harleian 479, dating 
  from around 1420; recipe adapted from a version developed by David 
  Friedman and Elizabeth Cook. 
   
  In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square 
  baking dish with pastry. In bowl, combine meat, dates and currants. 
  Place meat mixture into pastry-lined dish. 
   
  In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, 
  vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with 
  top crust, crimp well, make triangular cuts in center and fold tips 
  back. 
   
  Beat reserved yolk (save whites for another use) and brush on crust. 
  Bake at 375'F. until crust is browned and meat is heated through, 
  25-30 minutes. Makes 6-8 servings.