To make Pyes
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: Mutton or beef pies made with paest royall
To make Pyes. Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it / suet or marrow a good quantitie / a lytell vynegre / pruynes / great reasons / and dates / take the fattest of the broath of powdred beefe. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest.
- A Propre new booke of Cokery, 1545
GODE COOKERY TRANSLATION:
To make Pies. Pies of mutton of beef must be finely minced & seasoned with pepper and salt and a little saffron to colour it / suet or marrow a good quantity / a little vinegar / prunes / great raisins / and dates / take the fattest of the broth of powdered beef. And if you will have paste royal / take butter and yolks of eggs & so to temper the flour to make the paste.
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To make Pyes © 2002 James L. Matterer
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