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For Fine pyes Of veale Or mutton.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

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.

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