Maybe Herbelade?

Working on my Siege Cooking piece for Banner War 2014. 

I have been working on translating meat pie recipes from Austin’s Two Fifteenth-Century Cookery-Books and think I have decided on Herbelade, recipe xxxj.

First of all, when verifying my translation of that recipe, I found this book online: http://www.daviddfriedman.com/Medieval/To_Milk_an_Almond.pdf

I also found another translation of the Herbelade recipe here: http://www.3owls.org/sca/cook/cowshed.htm

I don’t like the last one because it blends the meat and I can’t see anything in the original that says that it needs to be pureed.  The recipe in the first link  is close to my translation, but I would be using pork shoulder/butt instead of pork chops.  I am working on finishing up my translation and formatting it into documentation form.  Once it is finished I will post that all in a separate post.

*This was initially published on a different blog and moved here 10/2/25