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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

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