n my travels across our fair kingdom, on both court and personal business, I have visited every duchy and sampled the great variety of foods that exist within our realm. In this series, I will show you how to create some of Nirath’s best dishes found in homes, taverns, and feasts across the kingdom.
In this part, I will show you how to prepare and serve Baked Mete Ryalle
About This Dish:
Baked mete ryalle is a popular pie dish in Avaland and is a common way for many Alehouses to make meats go further while giving customers a filling and tasty meal. This recipe comes from the Eagles Rest a tavern and inn in the bustling city of Middenstedt where the tavern owner uses leftover pork from the luncheon roast to create a hearty meal for the evening’s patrons.
You will require (measurements for ingredients are given in Imperial (UK) measurements (please note these are different from US customary measurements)):
2 lbs. pork
1/2 tsp. cloves
1/4 tsp. mace
1 tsp. black pepper
2 tbsp. sugar
3 tbsp. butter
Shortcrust pastry for a 9-inch pie pan, I find this to be about 13oz but your measures may vary.
Boil or slow-cook the pork until tender (many cooks use leftovers).
Allow to cool and then chop into small pieces. Layer pie pan with shortcrust leaving some for a top crust.
Mix pork with spices and sugar.
Put the mixture into pie crust
Then dot with butter and affix the top crust
Finally, bake at 350°F until golden brown which takes about 30 minutes.
Variations on this recipe mainly alter the type of meat used, though often this necessitates such an alteration of the spices as to become a new recipe. Some tavern owners prefer to use puffed pastry but the original shortcrust is the prefered method.
These pies are often served as is, often with a pint of Avaland lager. Personally, I prefer to add a hard cheese and a hunk of bread to the meal, giving an enjoyable juxtaposition of flavours and having something to soak up the juices with.