A chewet pie.
Take the brawns and the wings of capons and chickens after they have been roasted, and pull away the skin; then shred them with fine mutton suet very small; then season it with cloves, mace, cinnamon, sugar, and salt;then put to raisins of the sun and currants, and sliced dates, and orange peels, and, being well mixed together, put it into small coffins made for that purpose, and strew on top of them good store of caraway comfits: then cover them, and bake them with a gentle heat, and these chewets you may make also of roasted veal, seasoned as before shown and all parts of the loin is the best.
-Markham,G. The English Housewife, Best ed, p. 103
- Roasted chicken or capon – there’s no reason to avoid a store rotisserie bird – pull off the skin and shred the meat. Or use roasted veal., should you have some of that around.
- Mutton suet is pretty hard to find these days, and we’d probably prefer less fat – a little butter would do, but out chicken are also pretty fat…
- Season the chicken with spices – it should smell good and taste great, and a little cloves goes a long, long, way
- Raisins of the sun, little tiny currents, (the Plymouth County girl in me wants to say ‘Crasin’. Just saying.)Sliced dates or chopped if you got ‘em
- Orange peels – you might want to grate this.
- Mix it all together. Smell and taste.
- Make pastry for the coffins (it’s not hard, and these are little pies). If you don’t trust your pastry skills, use one of the several little pie makers on the market or the Texas size muffin tins to act as your forms.
- Roll, fill.
- Add caraway comfits, which are caraway seeds coated with sugar, or just use regular old caraway seeds. I know at least one of you is thinking, “Caraway in German is Kummel, in Yiddish…..” Yes, you are.
- Put on the lids, crimp.
- Bake – 350°ish until the pastry is nice and done (the chicken is already cooked, no danger of raw chicken)
- Chewet. Chewet, Good.