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To Make Angry Meat pies


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make angry meat pies. Make paste like above, flatten it well thin like the other paste: in stead of the grease take melted butter, & grease the paste well, & make a fat roll, & make a paste much more tender than the other: to fill the pie, take a pound of veal, half a pound of beef fat, & a cow's hoof that has been well cooked, & chop all together, then put therein a reumer of Spanish wine, four ounces of sugar, half an ounce of cinnamon, half an ounce of nutmeg, a little salt, & add a handful of pine nuts, & mix well all together, & fill your paste, then take candied orange peels, & other candies cut into little strips, & put on the meat that it will be covered: if you have beef drippings then also put them in the pie, then cover the pie: & when the pie has been in the oven for a good quarter hour, put again therein through a little hole some fresh melted butter with again a little Spanish wine, & let it cook again a quarter hour: you can make this pie that it is not leafy.

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