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Pipes (long pasties?)


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Pipes (long pasties?). Dismember the capon. Put it in dough [and] cover the parts with stuffing. Take hard boiled eggs, add enough sugar, pepper, cinnamon, ginger. Boil [the pasties] in white pork fat. Then put them on a plate and sprinkle enough sugar over it.

autodoc



Other versions of this recipe:

[Stuffed tubes.] If you wish to make some stuffed tubes (Le Viandier de Taillevent)

PIPEFARCES (Le Menagier de Paris)




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