---------- Recipe via Meal-Master (tm) v8.04
       Title: LITTLE TARTS (British)
  Categories: Appetizers, Pies/pastry, Old, British
       Yield: 6 Servings
            FOR NOODLE DOUGH
       2 c  Sifted flour
     1/2 ts Salt
       1    Egg, lightly bcaten
     1/4 c  Cold water
       3    Eggs
     1/8 ts Saffron
     1/4 ts Cinnamon
            Pinch mace
      10    Cubebs, finely crushed
     1/4 ts Aniseed
     1/8 ts Each cloves and nutmeg
     1/2 ts Salt
     3/4 lb Ground pork
     1/3 c  Currants
       6 c  Chicken or beef stock
   Richard II (1377-1399) 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. 1.
   Sift flour and salt together. 2. Make a small well in
   the center of the flour, and pour egg and water into
   it. 3. Combine all ingredients, mixing and kneading
   until a smooth, elastic dough is formed (about
        20    minutes). 4. Allow dough to sit for about
   20 minutes. 5. 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 de- termination is required tn this process. ~our
   task will be eased by allowing a section of the dough
   leaf to hang over the table’s side as you roll. 6. Cut
   each sheet of dough into about 10 or 12 rsctangular
   pieces. **** For the Filling and Broth **** 1.Beat 2
   eggs, spices, and salt together. 2.Blend egg mixture,
   pork, and currants. 3.Place a teaspoon of stuffing on
   each piece of dough. 4.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. 5.Bring stock to boil. Add tartlettes
   and any left- over stuffing, reducing heat to a gentle
   boil. 6.Cook about 10 to 12 minutes or until noodle
   dough reaches consistency you enjoy in spaghetti.