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To Make Suckling 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 suckling pies. Take the paste like above, a roll a little thicker & longer than the other paste, & always straightened while rising, that you can put a partridge therein, & put the partridge feet up, then put therein salted lemons cut into slices, nutmeg & ginger, chopped marjoram, & new butter, then re-close the paste at the top that the feet of the partridge stick out, then put in the oven.

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