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Norse pies

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Norse pies. Take cooked meat chopped very small, pine nut paste, currants, harvest cheese crumbled very small, a bit of sugar and a little salt.


Other versions of this recipe:

NORTHERN PIES are made of cod liver and sometimes with chopped fish added (Le Menagier de Paris)

Nurriz Pasties (Du fait de cuisine)

To make norse pies (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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