Pyes: Difference between revisions
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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. |
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(A Propre new booke of Cokery, 1545) |
([[A Propre new booke of Cokery]], 1545) |
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==See Also== |
==See Also== |
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*[[Peerless Kitchen]] |
*[[Peerless Kitchen]] |
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Latest revision as of 16:51, 23 June 2008
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.
(A Propre new booke of Cokery, 1545)
