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To Make English 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 English pies. Take flour of wheat sifted through a coarse strainer, then make paste that is well greased with butter, the yolks of five or six eggs, & that the paste is well sweetened: then you will make a square pie, then take a quarter of goat or lamb that is very fatty, or some piece of venison that is fatty, & parboil the meat, & cut the piece to fit the pie, then put therein ground mace a little pepper & cinnamon, dates cut into pieces, & candies also cut into pieces, pine nuts, beef drippings, sugar that is sweet enough, & fresh butter, & cover your pie, & put it into the oven to cook: & after put it in the oven basting the cover thereon with egg yolks, & then cast sugar over all, & put in the oven to cook.

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