Postej af Vildsteeg at berede oc bage
A meat pie with game meat (deer or the like). The meat is cooked and spiced before it is cased in a pie crust. Unlike most of the pies I used the pie dough printed along with the filing.
The original recipe is from the German (translated into danish) cookbook by Anna Wecket’s cookbook “En artig oc meget nyttig Kogebog…” 1648 (1599), also know as Den Første Danske Kogebog. I have taken the recipe from Renæssancemad by Bi Skaarup. So this is a renaissance recipe from Northern Europe.
Tag Vildsteegen/ speck den oc steg den der efter/ gnid den saa vel med Peber Salt oc Ingefer/ tag halff Hvædemel oc half Rugmeel/ giff Vand udi en Pand oc lidet Smør der udi/ giff det saa paa Meelet/ oc Elte en god fast Dey der aff / giør tvende blader af Dayen/ leg Steegen paa det ene/ oc bred det andet ofven paa Steegen oc giør en Krents af Dey der omkring/ lad det saa bagis in en Oven saa lenge som mand bager et Brød.
Or in modern English
Take a deer roast. Cover the roast with fat (like one usually does with deer meat to insulate it from the heat) and roast it. Rub it with pepper, salt and ginger (ground one would think). Take half plain flour and half rye flour. Boil water and butter together. Stir in the flour and kneed it to a firm dough. Divide the dough in two and roll it out. Lay the roast on one piece and wrap the other piece around the roast. Make a wreath of dough around the whole thing. Bake it for as long as you would a piece of bread.