King Henry VIII's Lavish Brunch | Ancient Recipes With Sohla

Sohla makes a meal fit for a King - King Henry VIII to be exact. Prepare your stomachs for a lavish brunch, including all the works and more, in this episode of Ancient Recipes.

THE RECIPES

Pie Aloes of Beef Recipe:
- For the aloes:
- 1 boneless mutton leg
- 1 bunch parsley, chopped
- ¾ cup fresh thyme leaves, chopped
- 6 large hard-boiled egg yolks
- ⅓ cup raisins
- ½ cup pitted and chopped dates
- kosher salt

1. Slice the mutton into thin slices.
2. Saute parsley and thyme until wilted.
3. Chop egg yolks. Combine with wilted herbs, raisins, dates, and season with salt. Divide this mixture in half.
4. Spread half the egg yolk mixture onto the slices of mutton and roll them up.

For the crust & assembly:
- 350 grams all purpose flour
- ½ teaspoon kosher salt
- 1 egg yolk
- ¾ cup melted lard
- hot water
- sugar
- ground cinnamon
- saffron threads

1. Whisk together the flour and salt.
2. Add the egg yolk and lard and mix this together thoroughly.
3. Add enough water to knead into a smooth dough.
4. Flatten the dough into a circle about 17 inches wide. The thickness of the dough should be between ⅛ and ¼ inch.
5. Arrange the aloes in the center of the pie crust in a circular shape, leaving enough space to fold the edges over like a galette.
6. Sprinkle a little sugar, cinnamon, saffron & salt on top of the aloes. Top with the remaining egg mixture.
7. Bring the edges of the pie crust up around the aloes so that it forms pleats and leaves a hole at the top.
8. Bake at 375F until done.

For the syrup:
- 1 slice white bread, toasted
- 1 cup white wine
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger

1. In a small pot, break up the bread and add wine, sugar, cinnamon, and ginger.
2. Simmer until the sugar is dissolved and the bread is mushy.
3. Strain.
4. Pour the syrup through the hole at the top of the pie after it’s done baking & cooling.

Ypocras Jelly Recipe:
- 2 calves feet
- 1 veal shoulder
- 1 gallon water
- 1 gallon white wine
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 cups granulated sugar
- Dark blue/purple food coloring

1. Add the calves’ feet, veal shoulder, water, and wine to a large pot.
2. Cover and bring it to a boil.
3. Reduce heat to a simmer, partially cover, and gently simmer for 6 hours. Skim off any skum that rises to the top.
4. Strain and discard the solids.
5. Add the cinnamon, ginger, and sugar to the mixture and mix well.
6. Add some dark blue/purple food coloring.
7. Portion into small glasses in the refrigerator to cool and solidify.

#AncientRecipes

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
http://histv.co/ancientrecipes

Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.

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