A Grete Pye Recipe
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Ingredients : A Grete Pye Recipe
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 tbsp Shredded suet
3 Hard-boiled egg
Yolks crumbled
1/4 tsp 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 cup Beef stock
1 tbsp 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.
Converted by MC_Buster.
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