For fine Pyes of Veale or Mutton.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "For fine Pyes of Veale or Mutton.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

For fine Pyes of Veale or Mutton. Perboyle your meat and shredde it fine, and shred your Suet by it selfe. When your Suet is fine shred put it to your Mutton or Veale and mince them togither, put therto halfe a dozen yolkes of Egges being hard sodden and fine minced, small Corance, dates fine minced, season it with cloves and mace, Sinamon and Ginger, a very little Pepper, a handfull of Carowaies, Sugar and Vergious, and some Salt, and so put it into your paste being Chewets or Trunk pyes.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pies
veal
sheep
suet
yolks
eggs
currants
dates
cloves
mace
cinnamon
ginger
pepper
caraway
sugar
verjuice
salt
pastry


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

corance: Raisins made from corinth grapes (a.k.a currants).


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:58>. Accessed on October 15, 2019, 2:01 pm.




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