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Medieval Recipe Translations

A bake Mete Ryalle

PERIOD: England, 15th century | SOURCE: Harleian MS 279 | CLASS: Authentic

DESCRIPTION: Pork & chicken pies


.xxxiij. A bake Mete Ryalle. Take and make litel cofyns, & take Chykonys y-soþe; oþer Porke y-soþe; oþer hem boþe: take Clowys, Maces, Quybibes, & hakke with-alle, & melle yt with cromyd marow, & lay on Sugre y-now; þan ley it on þe cofynne, & in þe myddel lay a gobet of marrow, & Sugre round a-bowte y-now, and lat bake; & þis is for soperys.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


A Royal Pie. Take and make little pie shells, & take Chicken boiled; or Pork boiled; or them both: take Cloves, Mace, Cubeb, & hack all together, & mix it with crumbled marrow, & add just the right amount of Sugar; then place it a pie shell, & in the middle place a piece of marrow, & all over some Sugar, and let it bake; & this is for a supper.


  • 1 or 2 nine-inch pie shells
  • Boiled chicken, diced
  • Boiled pork, diced
  • Cloves (powder)
  • Mace
  • Cubeb
  • Marrow, diced or crumbled
  • Sugar
  • Marrow, one spoonful of diced or 1 med. sized chunk

For this recipe use either pork or chicken, or a combination of both. Combine meat with spices and diced marrow; add sugar to taste. Place this mixture in the pie shell(s). Place the additional marrow on the top middle then sprinkle sugar over the entire pie. Bake until crust is golden and the top has browned. Serve for an evening meal.


A Boke of Gode CookeryMedieval Recipe Translations

A bake Mete Ryalle © 2000 James L. Matterer

Medieval Recipe Translations

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