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Chewetts on fysche day (Chewetts for Fish Days)
Chewetts on fysche day (Chewetts for Fish Days) is a traditional Medieval recipe for a classic dish of fish, fruit and nuts sealed in pie shells that can be cooked by baking, frying or even stewing in a wine and ginger sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Chewetts for Fish Days (Chewetts on fysche day).
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesBaking RecipesBritish RecipesEnglish Recipes
Original Recipe
Chewetts of flesh day
(from A Forme of Cury)
Ꞇe turbut · aꝺo · codlyng · and ae · and ſeeþ it · grynꝺe it ſmale · anꝺ ꝺo þꝯꞇo datꝯ groꝺen · rayſos pynꝯ · goꝺe powꝺoꝯ and ſalt · mae coffyns as tofore ſaiꝺe · cloſe þi þꝯinne · +̅ grye it ī oyle. oþꝯ ſtue it in ꝫ̅ꝫ̅ ſug · oþꝯ ī wyne · oþꝯ bae it · +̅ ꝯue it foꝛꞇ ·
Translation
Chewetts for Flesh Days
Take turbot, haddock, codling and hake and boil it. Grind it finely and add to it ground dates, raisins, pine nuts, strong powder and salt. Make a raised pie, as mentioned before. Close this [forcemeat] therein and fry it in oil. Otherwise stew it in ginger, sugar or in wine, otherwise bake it and serve it forth.
Modern Redaction
Ingredients:
500g fish meat (
turbot,
haddock,
codling and
hake)
enough
medieval pastry for two shallow pies
10 dates
4 tbsp raisins
4 tbsp lightly-toasted pine nuts
1 tbsp
powder fort
salt, to taste
olive oil for frying
For stewing:
1 tbsp ground ginger
2 tbsp sugar
100ml dry white wine
100ml water
Method:
Bring a pan of lightly-salted water to a boil, add the fish and cook for about 15 minutes, or until tender. Drain the fish and chop or grind the meat finely (remove any bones).
In the meantime, pound together the dates, raisins, pine nuts and powder fort in a mortar until smooth. Mix this with the fish and season to taste with salt.
In the meantime, prepare the pastry. Roll out to about 1cm thick on a floured work surface. Cut out four rounds or ovals about 10 cm in diameter. Now cut out two strips 2cm in depth that are large enough to go all the way around the base. Use a little beaten egg or water to affix the strip to the base, pinching with your fingers so that there are no gaps. This makes your raised pies. Fill with the fish mixture then cover with the pastry lids, ensuring that you pinch these to seal thoroughly.
You can either cook these by placing on baking trays and transferring to an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry is golden brown and cooked through. Alternatively you can melt bacon fat or lard in a frying pan. Add the pies and fry gently for about 20 minutes, turning half way through, or until the pies are golden brown and heated through.
Alternatively, combine the ginger, sugar, wine and water in a large skillet. Bring to a simmer, add the pies and cook for about 15 minutes, turning them over half way through, or until hot and cooked through.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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