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Pety parnant (Small Patties)
Pety parnant (Small Patties) is a traditional Medieval recipe for a classic white dish of rice and boiled chicken meat cooked in almond milk and sugar. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Small Patties (Pety parnant).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : Beef RecipesCake RecipesBritish RecipesEnglish Recipes
Original Recipe
Pety parnant
(from A Forme of Cury)
Ꞇe [male] marow · ole paraꝺ anꝺ erue it rawe , pouꝺo of gyngꝯ · ug · +̅ ꝫoles of ayro · ꝺatꝯ mynceꝺ · rayſos of cora · ſalt a lytul · anꝺ loe þat þou mae þy paſt wiþ ꝫoles of ayro anꝺ þat no wat come þꝯꞇo · anꝺ fourme þy coffyn anꝺ mae ỽp þy paſt ·
Translation
Small Patties
Take bull marrow, extract it and chop it raw [add] ground ginger, sugar and the yolks of eggs with minced dates, currants and a little salt. Be sure to make your paste with egg yolks and that no water is added to it and form a standing crust pie shell and fill with the marrow mixture [bake until done and serve it forth].
Modern Redaction
Ingredients:
200g marrow extracted from cow bones
1/2 tsp ground ginger
2 tbsp brown sugar
2 egg yolks
6 tbsp dates, finely chopped
4 tbsp currants
salt, to taste
300g
rich Royal pastry made with no water
Method:
Chop the marrow very finely then mix in a bowl with the ginger, sugar, dates, currants and egg yolks. Season to taste with salt then set aside.
Roll the pastry out on a floured board until about 1cm thick. Cut two squares of 10cm. Place one of these (as the base) on a greased baking tray. Take the remainder of the pastry and roll out 42cm long and 5cm wide. Take this and wrap around the pastry base to make a standing crust (pinch the two pieces of pastry together.
Fill with the marrow mixture then take the second square of pastry and crimp on as a lid. Prick a few holes in the top then transfer to an oven pre-heated to 160°C and bake for about 60 minutes, or until golden brown and cooked through.
Serve hot.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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