Pies of parys (recipe) - Revision history

Cian at 04:47, 29 August 2006

2006-08-29T04:47:50Z

← Older revision		Revision as of 14:47, 29 August 2006
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	== An Alternative (and scientific) Viewpoint ==		== An Alternative (and scientific) Viewpoint ==

	Having made these pies for several years for eating at [[Festival]] and other [[camping event]]s, I've hit on something -- they are a great way of preserving meat.		Having made these pies for several years for eating at [[Rowany Festival]] and other [[camping event]]s, I've hit on something -- they are a great way of preserving meat.

	I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:		I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:

Morgant: moving spelling to new section

2006-03-15T07:18:31Z

moving spelling to new section

← Older revision		Revision as of 17:18, 15 March 2006
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	== History ==		== History ==
	These pies are based mainly on a recipe ~~("Pyes de Pares")~~ from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a [[manuscript]] (~~Harlian~~ Manuscript #4016) scribed shortly after 1467 (the date of one of the [[feast]]s described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.		These pies are based mainly on a recipe from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a [[manuscript]] (Harleian Manuscript #4016) scribed shortly after 1467 (the date of one of the [[feast]]s described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.

			===Spelling===
			Alternate spellings of this recipe may include "Pyes de Pares" (Harleian MS. 279) and "Pies of Parys" (Harleian MS. 4016). Forme of Cury does not grace this recipe with a title.

	== Ingredients ==		== Ingredients ==

Morgant: fixing typo

2006-03-15T06:58:59Z

fixing typo

← Older revision		Revision as of 16:58, 15 March 2006
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	== History ==		== History ==
	These pies are based mainly on a recipe ("Pyes de ~~Parys~~") from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a [[manuscript]] (Harlian Manuscript #4016) scribed shortly after 1467 (the date of one of the [[feast]]s described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.		These pies are based mainly on a recipe ("Pyes de Pares") from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a [[manuscript]] (Harlian Manuscript #4016) scribed shortly after 1467 (the date of one of the [[feast]]s described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.

	== Ingredients ==		== Ingredients ==

Morgant: adding alt spelling to text

2006-03-15T06:57:25Z

adding alt spelling to text

← Older revision		Revision as of 16:57, 15 March 2006
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	== History ==		== History ==
	These pies are based mainly on a recipe from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a [[manuscript]] (Harlian Manuscript #4016) scribed shortly after 1467 (the date of one of the [[feast]]s described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.		These pies are based mainly on a recipe ("Pyes de Parys") from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a [[manuscript]] (Harlian Manuscript #4016) scribed shortly after 1467 (the date of one of the [[feast]]s described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.

	== Ingredients ==		== Ingredients ==

Conrad Leviston: Category:Recipes

2005-01-02T12:05:52Z

Category:Recipes

← Older revision		Revision as of 22:05, 2 January 2005
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	''The original version of this article was written by [[User:Del\|Del]].''		''The original version of this article was written by [[User:Del\|Del]].''

			[[Category:Recipes]]

Cian at 01:57, 24 August 2004

2004-08-24T01:57:14Z

← Older revision		Revision as of 11:57, 24 August 2004
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	== History ==		== History ==
	These pies are based mainly on a recipe from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a manuscript (Harlian Manuscript #4016) scribed shortly after 1467 (the date of one of the ~~feasts~~ described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.		These pies are based mainly on a recipe from "A Noble Boke Off Cookry ffor a Prynce Houssolde", an 1882 reprint of a [[manuscript]] (Harlian Manuscript #4016) scribed shortly after 1467 (the date of one of the [[feast]]s described at the beginning of the text) but including a number of much earlier recipes. Several of the recipes in this manuscript are literally identical to recipes found in the 1390 text of "[[Forme of Cury]]". I was also influenced by several other meat pie recipes, one of which I have reproduced here for its suggestions of saffron as an additional spice. The pies can be eaten hot or cold, and the same filling can be used for pasties.

	== Ingredients ==		== Ingredients ==
Line 39:		Line 39:
	== An Alternative (and scientific) Viewpoint ==		== An Alternative (and scientific) Viewpoint ==

	Having made these pies for several years for eating at ~~festival~~ and other camping ~~events~~, I've hit on something -- they are a great way of preserving meat.		Having made these pies for several years for eating at [[Festival]] and other [[camping event]]s, I've hit on something -- they are a great way of preserving meat.

	I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:		I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:
		⚫	:[[media:Pyes_de_pares.pdf]]
		⚫	Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.

			''The original version of this article was written by [[User:Del\|Del]].''
⚫	[[media:Pyes_de_pares.pdf]]

⚫	Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.

Del at 04:01, 9 November 2003

2003-11-09T04:01:18Z

← Older revision		Revision as of 14:01, 9 November 2003
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	[[media:Pyes_de_pares.pdf]]		[[media:Pyes_de_pares.pdf]]

	[http://www.sca.org.au/cunnan/upload/1/18/Pyes_de_pares.pdf]

	Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.		Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.

Del at 13:59, 8 November 2003

2003-11-08T13:59:42Z

← Older revision		Revision as of 23:59, 8 November 2003
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	I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:		I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:

	[[~~Image~~:Pyes_de_pares.pdf]]		[[media:Pyes_de_pares.pdf]]

			[http://www.sca.org.au/cunnan/upload/1/18/Pyes_de_pares.pdf]

	Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.		Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.

Del at 13:53, 8 November 2003

2003-11-08T13:53:57Z

← Older revision		Revision as of 23:53, 8 November 2003
Line 43:		Line 43:
	I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:		I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:

	[[Image:~~Pyes de pares~~.pdf]]		[[Image:Pyes_de_pares.pdf]]

	Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.		Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.

Del at 13:52, 8 November 2003

2003-11-08T13:52:02Z

← Older revision		Revision as of 23:52, 8 November 2003
Line 43:		Line 43:
	I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:		I've written an article on this, including the results of taking these pies to a pathology laboratory for microbial testing, here:

	[Image:Pyes de pares.pdf]		[[Image:Pyes de pares.pdf]]

	Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.		Note that my recipe is a bit different to but mostly compatible with the one above. I wouldn't suggest cutting slits in the crust or brushing egg over the top of the crust, however.