Hünre und Lahs in Teyge - Salmon & Chicken Pastries

Hünre und Lahs in Teyge

Salmon & Chicken Pastries (Salmon Pie)

Source: Daz bůch von gůter spise, 14th century collection of German recipes.

Original Recipe: (transcribe by Hans Hajek)

Diz ist ein gůt spise von eime lahs

Nim einen lahs, schabe im abe die schůpen, spalde in vnd snit in an stuͤcke. hacke peterlin, selbey, Nim gestoͤzzen yngeber, pfeffer, enys, saltz zvͦ mazzen, mache eynen derben teyk noch der groͤzze der stucke vnd wirf daz krut vf die stuͤcke vnd bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme, daz tů. so mahtu machen hechde, foͤrheln, brasmen, vnd backe ieglichez besunder in sime teyge. ist ez aber eins fleischtages, so mahtu machen huͤnre, rephuͤnre, tuben vnd vasande mahtu machen, ab du hast die formen, vnd backe sie in smaltze oder suͤt sie in den formen. nim von den bruͤsten der huͤnre oder ander gůt fleisch, so wirt die kunst deste bezzer vnd versaltzez niht.

Translation: (by Alia Atlas)

This is a good food of a salmon

Take a salmon. Scrape off the scales. Split it and cut it into pieces. Cut parsley (and) sage. Take ground ginger, pepper, anise. Salt to mass. Make a dough (possibly freshly made as opposed to sourdough) also the size of the piece (of salmon). And throw the herb on the piece. And surround it with the dough. Stamp it in a form if you can. Thus you may make pike (and) trout. And bake individually in a dough. However, if it is a meat day, then you may make hens, partridge, pigeon and pheasant. If you have the forms, and bake them in fat or boil in the forms. Take from the breasts of the hens or other good meat. So will the art be the better and do not over salt.

Chopped the salmon into small pieces to better fit in the smallish pastry crusts I was using, and mixed in the spices:

1 tsp. parsley
1/4 tsp. sage
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. fennel (didn't have anise at hand)