Title: LITTLE TARTS(British)
Categories: Appetizers, Pies/pastry, Old, British
Yield: 6 Servings
FOR NOODLE DOUGH
2 c Sifted flour
1/2 ts Salt
1 Egg, lightly bcaten
1/4 c Cold water
FOR FILLING AND BROTH
3 Eggs
1/8 ts Saffron
1/4 ts Cinnamon
Pinch mace
10 Cubebs, finely crushed
1/4 ts Aniseed
1/8 ts Each cloves and nutmeg
1/2 ts Salt
3/4 lb Ground pork
1/3 c Currants
6 c Chicken or beef stock
Richard II (1377-1399) Making homemade noodle dough
takes some elbow grease, but taste rewards effort. The
"won tons" are stuffed with spiced pork and currants,
and make an unusual highlight for a simple broth. 1.
Sift flour and salt together. 2. Make a small well in
the center of the flour, and pour egg and water into
it. 3. Combine all ingredients, mixing and kneading
until a smooth, elastic dough is formed (about
20 minutes). 4. Allow dough to sit for about
20 minutes. 5. Divide dough in half. On a lightly
floured surface, roll out halves one at a time into
sheets almost paper thin. Dough will be elastic, and
much de- termination is required tn this process. ~our
task will be eased by allowing a section of the dough
leaf to hang over the table's side as you roll. 6. Cut
each sheet of dough into about 10 or 12 rsctangular
pieces. **** For the Filling and Broth **** 1.Beat 2
eggs, spices, and salt together. 2.Blend egg mixture,
pork, and currants. 3.Place a teaspoon of stuffing on
each piece of dough. 4.Beat the third egg. Run this
"paste" along the edges of each piece of dough. Fold
dough over stuffing so edges meet. Seal by pressing
edges together. 5.Bring stock to boil. Add tartlettes
and any left- over stuffing, reducing heat to a gentle
boil. 6.Cook about 10 to 12 minutes or until noodle
dough reaches consistency you enjoy in spaghetti.
