Pyes - Revision history

Cian at 05:51, 23 June 2008

2008-06-23T05:51:55Z

← Older revision		Revision as of 15:51, 23 June 2008
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	[[Pie\|Pye]]s of [[mutton]] or [[beef\|beif]] must be fyne mynced & seasoned with [[pepper]] and [[salt]]e and a lytel [[saffron]] to colour it / suet or marrow a good quantitie / a lytell [[vinegar\|vynegre]] / [[prune\|pruynes]] / great [[raisin\|reasons]] / and [[date]]s / take the fattest of the [[broth\|broath]] of powdred beefe. And if you will have paest royall / take [[butter]] and [[yolk]]es of [[egg]]es & so to temper the [[flour]]e to make the paest.		[[Pie\|Pye]]s of [[mutton]] or [[beef\|beif]] must be fyne mynced & seasoned with [[pepper]] and [[salt]]e and a lytel [[saffron]] to colour it / suet or marrow a good quantitie / a lytell [[vinegar\|vynegre]] / [[prune\|pruynes]] / great [[raisin\|reasons]] / and [[date]]s / take the fattest of the [[broth\|broath]] of powdred beefe. And if you will have paest royall / take [[butter]] and [[yolk]]es of [[egg]]es & so to temper the [[flour]]e to make the paest.

	(A Propre new booke of Cokery, 1545)		([[A Propre new booke of Cokery]], 1545)
	==See Also==		==See Also==
	*[[Peerless Kitchen]]		*[[Peerless Kitchen]]

Sarah Van Der Goes: fixed wiki

2007-07-15T21:51:30Z

fixed wiki

← Older revision		Revision as of 07:51, 16 July 2007
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	==Original Source==		==Original Source==
	[[Pie\|Pye]]s of [[mutton]] or [[beef\|beif]] must be fyne mynced & seasoned with [[pepper]] and [[salt]]e and a lytel [[saffron]] to colour it / suet or marrow a good quantitie / a lytell [[vinegar\|vynegre]] / [[prune\|pruynes]] / great [[~~raisen~~\|reasons]] / and [[date]]s / take the fattest of the [[broth\|broath]] of powdred beefe. And if you will have paest royall / take [[butter]] and [[yolk]]es of [[egg]]es & so to temper the [[flour]]e to make the paest.		[[Pie\|Pye]]s of [[mutton]] or [[beef\|beif]] must be fyne mynced & seasoned with [[pepper]] and [[salt]]e and a lytel [[saffron]] to colour it / suet or marrow a good quantitie / a lytell [[vinegar\|vynegre]] / [[prune\|pruynes]] / great [[raisin\|reasons]] / and [[date]]s / take the fattest of the [[broth\|broath]] of powdred beefe. And if you will have paest royall / take [[butter]] and [[yolk]]es of [[egg]]es & so to temper the [[flour]]e to make the paest.

	(A Propre new booke of Cokery, 1545)		(A Propre new booke of Cokery, 1545)

Sarah Van Der Goes: wikified

2007-07-15T21:50:37Z

wikified

← Older revision		Revision as of 07:50, 16 July 2007
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	==Original Source==		==Original Source==
	~~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.		[[Pie\|Pye]]s of [[mutton]] or [[beef\|beif]] must be fyne mynced & seasoned with [[pepper]] and [[salt]]e and a lytel [[saffron]] to colour it / suet or marrow a good quantitie / a lytell [[vinegar\|vynegre]] / [[prune\|pruynes]] / great [[raisen\|reasons]] / and [[date]]s / take the fattest of the [[broth\|broath]] of powdred beefe. And if you will have paest royall / take [[butter]] and [[yolk]]es of [[egg]]es & so to temper the [[flour]]e to make the paest.

	(A Propre new booke of Cokery, 1545)		(A Propre new booke of Cokery, 1545)

Ladyadele at 02:27, 13 July 2007

2007-07-13T02:27:26Z

← Older revision		Revision as of 12:27, 13 July 2007
Line 3:		Line 3:

	(A Propre new booke of Cokery, 1545)		(A Propre new booke of Cokery, 1545)
			==See Also==
			*[[Peerless Kitchen]]
			[[category:recipes]] [[Category:From the Peerless Kitchen]]

Ladyadele at 02:26, 13 July 2007

2007-07-13T02:26:34Z

← Older revision		Revision as of 12:26, 13 July 2007
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			==Original Source==
	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.		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.

Ladyadele at 02:26, 13 July 2007

2007-07-13T02:26:14Z

New page

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)