To bake chekyns in like paest
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A recipe for chicken pie, using the pastry from the receipt To make pies of grene apples
To bake chekyns in like paest.
Take your chekyns and ceason them with a little gynger and salt / and so put them into your coffyn / and so put in the barberies / grapes or goose beries and halfe a dissh of butter / so close them vp and set them in the ouen / and when these are bacon take the yolkes of sixe eggs and a dissh full of vergis and drawe them through a strayner and set it vpon a chafyngdisshe / then drawe your baken chekens and put therto this fore saied egges and vergis and thus serue them hote.
To bake chickens in like paste.
Take your chickens and season them with a little ginger and salt / and so put them into your coffin / and so put in the barberries / grapes or gooseberries and half a dish of butter / so close them up and set them in the oven / and when these are baked take the yolks of six eggs and a dish full of verjuice and draw them through a strainer and set it upon a chafingdish / then draw your baked chickens and put thereto this foresaid eggs and verjuice and thus serve them hot.
Like paest means the same pastry, in this case the pastry from the previous recipe.
See: To make pies of grene apples
RETURN TO: A Renaissance Cookery Book
A Boke of Gode CookeryA
Renaissance Cookery Book
© 1997 - 2003 James L. Matterer
ALL GODE COOKERY RECIPES