past of paryd floure, knodyn with yolkes of
eyron; & make a stuf of vele & porke,
sodyn & groundyn, with yolkes of eyron;
marydysed, & datys mynsyd; corauns; sigure,
safron & salt & poudyr; & medyll al
togedyr. & make youre paste on round foyles
of the brede of a saucer, as thyn as may be
drawn. turne hem double, that the brerdys may
come to the medyll of the foyle; then
turne hem togedyr that the brerdys on the more
side mete al aboute, & the lasse brerde turne
upward witoutyn in the manner of a hat. &
close well the egges that they hold well. Fyll
theron thy stuff. have a bature of yolks of eyon
& whete floure in the opyn syde that ys
theryn that the stuff be closyd, & set hit in
hote grece upryght. when the bature ys fryed, thu
may ley hym down & fry hym al overe.
- 15 lbs veal stew meat
- 20 lbs pork shoulder
- 18 eggs
- 2 lbs marrow (from about 5
large beef shanks bones) coarsely ground
- 2 lbs pitted dates, chopped
- 3 cups sugar
- 2 tbs salt
- 1 tbs pepper
- 1 tbs cinnamon
- 1 tsp ground cloves
- 1 tsp saffron threads,
crushed to 1/4 tsp
- 1/2 cup flour
- 150 round wonton wrappers
- Oil for frying
the meats, and run them through a grinder. Mix
the ground meats with the rest of the
ingredients, except the flour, three eggs and
wrappers. Mix it all together until the fat
begins to run from the marrow, and the mixture is
sticky and holds together.
To make the hat:
Take the circle of dough (wonton wrapper), and
fold one side to the middle and fold it in halves
perpendicular to the first fold, with the first
fold inside. Wet and press it to seal it along
the fold. You should now have a shape that looks
like a right triangle, but the Hypoteneuse really
is a broad curve. Now fold up the curved edges on
both sides to turn up the brim
It should look like a "robin hood" hat.
Make 120 of them.
From the extra pieces of wrapper, cut decorative
feathers, and spread them to dry, or lay them in
a hot oven with the fire turned off, to harden.
Stuff the inside (where the head would go) with
the filling, and set aside.
When all 120 have been filled, make a batter from
the remaining eggs and flour. Batter the open
bottoms of the dumplings and fry them battered
side down, to seal, then place on either side to
brown. once lightly browned, remove, and drain on
brown paper. Adorn brims with the feathers cut
above, and serve.
||Ok, so I
blew this one, I used preground meat, and ran out
of marrow bones making the souppes.
Part of the problem was that I wanted to cook the
meat before preparation, because I was concerned
about them standing so long while the hattes are
being stuffed. I had the same worry with the
Tartes of Flesche and the Douse Desire, because
they all require a lot of hand work to make. In
retrospect, I should have used boiled pork and
veal for these dishes and ground them after
So this method is how I should have made it!!
I did solve the issue of how to fold the circles
of dough and seal them up to make a hat that
lookes like a hat... The method is somewhat
ambiguous as described.
Above all, DO NOT take shortcuts, if you want
this to work. You can substitute lard, butter, or
bacon for the marrow, if you wish, but do not
omit it, the filling does not hold well if
additional fat is not included. (this I know!)
||Look here for a picture of how
to fold the wonton wrappers to make the dumplings
in this recipe!