To bake a Steake-Pye with a French Pudding in the Pye
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by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To bake a Steake-Pye with a French Pudding in the Pye". [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:

To bake a Steake-Pye with a French Pudding in the Pye. SEason your Steakes with Pepper, Salt, and Nutmeg: and let it stand in a tray an houre. Then take a piece of the leanest of a Legge of Mutton, and Mince it small with Oxe Suit, and a few sweet Hearbes, toppes of young Time, a branch of Pennyroyall, two, or three leaues of red Sage, grated bread, yolkes of Egges, sweet Creame, Razins of the Sunne: worke all together like a Pudding with your hand stiffe, and rowle it round like balles, and put them in your Steakes in a deepe Coffin, with a good piece of sweet Butter, sprinckle a little Uergis on it, and bake it: then cut it vp, and rowle Sage leaues in Butter, and frye them, and sticke them vpright in your walles, and serue your Pye without a couer, with the iuyce of an Orenge or Lemmon.

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


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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