Pyes: Difference between revisions
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(A Propre new booke of Cokery, 1545) |
(A Propre new booke of Cokery, 1545) |
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==See Also== |
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*[[Peerless Kitchen]] |
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[[category:recipes]] [[Category:From the Peerless Kitchen]] |
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Revision as of 13:27, 13 July 2007
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)
