Meat pie

Dinner

Woodsman's pie

Rabbit, chicken, venison, carrots, turnips, and peas.

Roast the meats over a fire until well done, catching drippings in a pot. Cut cooked meat into cubes and put in hot pan with drippings and flour. Cook until thick. Make a pie crust in a large 6" deep pot. Add layers of meat and vegetables. Top with pie crust.

Put the large pot into bread oven for two hours.

salt, pepper, cinnamon, anise.

8-12 servings per pot.

Baked bread brown

depends on the pot cooked in. Can come in mini version in the marketplace.

roast meat

Partridge, pheasant, pork, potato, apple, squash are common substitutes.

half a gael.

Market vendors have many versions.

really common.

last up to three days if kept covered, dry, and cool.

midday or dinner

plates or bowl. mini version are handheld.

fork or spoon

crispy, flaky crust with tender meat and vegetables.

roast meat with spice.

mild roast meat, not usually too spicy hot.

Lots of nutrition. Field workers bring the handheld versions to work in the fields.

none unless you're allergic to the ingredience.

Sleepy if you eat too much.

Ataraxia with the Friars of the Daystar. Or so legend says, a version of it seems to have been around for millennia

Created so workers didn't have to come in for a midday meal. They could bring it with them and stop in the fields to eat.

On Maiden's Eve the crust is made with beets to turn it red and purple.
On Spring equinox the crust is made with spinach to turn it green.

Beet crust pies of Maiden's Eve represent a girl becoming a woman.
Spinach crust of the Spring Equinox represents new growth.

Sweet versions of the hand pies are made with fruit and spice.

hearty and heavy meal.