To bake a Steake-Pye with a French Pudding in the Pye
Prepared for [event name] on [date]
by [name]


Introduction
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
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
pepper
salt
nutmeg
sheep
oxen
herbs
thyme
sage
bread
yolks
eggs
cream
pie_crust
butter
oranges
lemons


[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]


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 NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:38>. Accessed on October 21, 2019, 12:08 am.




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