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Grete pyes


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; And caste thereto pouder of peper and salt; And whan it is small hewen, put hit in a bolle, And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in// Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling potte; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt// Then take mary, harde yolkes of egges, Dates cutte in ij. peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell, and saffron. But first, whan thou hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, andc.;, And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynogh; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.

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Links to modern interpretations:


Medieval Cookery  

Grete Pyes
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/gretepyes.html






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