---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Little Tarts (British)
 Categories: Appetizers, Pies/pastry, Old, British
      Yield: 6 Servings
 
           Noodle Dough:
      2 c  Flour; sifted
    1/2 ts Salt
      1    Egg; lightly bcaten
    1/4 c  Water; cold
           Filling And Broth:
      3    Eggs
    1/8 ts Saffron
    1/4 ts Cinnamon
      1 pn Mace
     10    Cubebs (piper retrofractum);
           - finely crushed
    1/4 ts Aniseed
    1/8 ts Cloves
    1/8 ts Nutmeg
    1/2 ts Salt
    3/4 lb Ground pork
    1/3 c  Currants
      6 c  Chicken or beef stock
 
  Making homemade noodle dough takes some elbow grease, but taste
  rewards effort. The "won tons" are stuffed with spiced pork and
  currants, and make an unusual highlight for a simple broth.

  Sift flour and salt together.

  Make a small well in the center of the flour, and pour egg and
  water into it.

  Combine all ingredients, mixing and kneading until a smooth,
  elastic dough is formed, about 20 minutes.

  Allow dough to sit for about 20 minutes.

  Divide dough in half. On a lightly floured surface, roll out halves
  one at a time into sheets almost paper thin. Dough will be elastic,
  and much determination is required tn this process. Your task will
  be eased by allowing a section of the dough leaf to hang over the
  table's side as you roll.

  Cut each sheet of dough into about 10 or 12 rectangular pieces.

  Filling And Broth:

  Beat 2 eggs, spices, and salt together.

  Blend egg mixture, pork, and currants.

  Place 1 ts stuffing on each piece of dough.

  Beat the third egg. Run this "paste" along the edges of each piece
  of dough. Fold dough over stuffing so edges meet. Seal by pressing
  edges together.

  Bring stock to boil. Add tartlettes and any leftover stuffing,
  reducing heat to a gentle boil.

  Cook about 10 to 12 minutes or until noodle dough reaches
  consistency you enjoy in spaghetti.

  Recipe by Richard II (1377-1399) 
 
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