The Lost Art of Real Cooking by Ken Albala

Author:Ken Albala
Language: eng
Format: epub
Publisher: Penguin USA, Inc.
Published: 2010-05-06T04:00:00+00:00

A RENAISSANCE PIE

Here is a variation using mutton or beef that offers a kind of short-crust pastry instead, from A Proper Newe Booke of Cokerye, the aesthetic very much 16th century. The powdered beef—we would call corned beef—and here the cooking liquid is used as the stock poured in at the end. It is not unrelated to the original mincemeat pie.

To Make Pyes

Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantitie, a lyttle vyneger, prunes, greate raysins, and dates, take the fattest of the broathe of powdered beyfe, and yf you wyll have paest royall, take butter and yolkes of egges, and so tempre the flowre to make the paeste.

—K

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