A Grete Pye
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A Grete Pye
  Medieval    Meat  
Last updated 6/12/2012 12:41:41 AM. Recipe ID 516. Report a problem with this recipe.
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      Title: A grete pye
 Categories: Medieval, Main dish, Meat
      Yield: 6 Servings
      1 lb Shortcrust pastry
      1    Egg white, beaten
           Until liquid
      1 lb Boned breasts of chicken
           Pigeon or wild duck and/or
           Saddle of hare or rabbit
           (not stewing meat)
           Salt and black pepper
      1 lb Minced beef
      2 tb Shredded suet
      3    Hard-boiled egg
           Yolks crumbled
    1/4 ts Each ground
           Cinnamon and mace
           And a pinch of ground cloves
      1 oz Stoned cooking dates chopped
      1 oz Currants
      2 oz Stoned prunes soaked
           And drained
    1/2 c  Beef stock
      1 tb Rice flour or cornflour
  No Christmas feast in medieval times was complete without a 'grete
  pye'. In some recipes, it could contain many varied meats, but quite
  often only two or three different kinds were suggested; change the
  meats suggested here if you wish. Use just over half the pastry to
  line a 23-cm/9-inch pie plate. Brush the inside with some of the egg
  white. Skin the pieces of breast and other meat if necessary and
  parboil them gently in salted water for 10-15 minutes.  Drain and
  leave to cool. Mix together in a bowl the minced beef, suet, salt and
  pepper to taste, the egg yolks and half the spice mixture. Add the
  rest of the spices to the dried fruit in another bowl. Slice the
  parboiled meat. Pre-heat the oven to 220C/425F/Gas Mark 7. Add 1 or 2
  tablespoons of the beef stock to the rice flour or cornflour in a
  small saucepan and cream them together; then add the remaining stock
  and stir over gentle heat until slightly thickened. Keep aside. Cover
  the bottom of the pastry case with half the mince mixture. Arrange
  the sliced meat in a flat layer on top. Scatter the chopped spiced
  fruit over it and cover with the remaining mince.  Pour the thickened
  stock over the lot. Roll out the remaining pastry into a round to
  make a lid for the pie. Brush the rim of the case with a little more
  egg white and cover with the lid. Press the edges to seal, and make
  escape slits for steam. Decorate with the pastry trimmings and glaze
  with egg white. Bake for 15 minutes, then reduce the heat to
  160C/325F/Gas Mark 3 and bake for 45-50 minutes longer. Serves 6 to
  8. 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 therto 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 pot; 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 thoug 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, &c.  And then close thi Coffyn with a lydde of the same
  paast, And putte hit in the oven, And late hit bake ynough; 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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Recipe ID 516 (Apr 03, 2005)

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