Difference between revisions of "Caneline Beef Pie (recipe)"

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Submitted by Baron Hrolf Herjolfssen, O.P.
  
 
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'''Ingredients'''
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* 3 1/2 kg cubed lean [[beef]]
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*
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* 5.3 cups boiling water
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* 1/2 cup [[cinnamon]]
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* 3 teaspoon [[nutmeg]]
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* 1.5 teaspoon [[thyme]]
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* 1.5 teaspoon [[sage]]
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* extra [[cranberry]] sauce if wanted
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* 8 x 9" unbaked [[pastry]] shells & lids
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* 2.5 cups [[honey]]
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* 5 cups [[currant]]s
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* 2 cups ground [[almond]]s
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* 2 cups white [[wine]]
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* cinnamon sugar (4:1 cin:sug)
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* 8 cups raw [[cranberries]], stems removed
  
5.3 cups boiling water
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'''Method'''
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.
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# In boiling water, dissolve cinnamon, nutmeg, thyme and sage.
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# Preheat oven to 400 F (204 C).
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# Line the bottom of the pies with cranberries (or whatever berries are available).
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# Drizzle honey over the berries.
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# Evenly distribute the currants.
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# Arrange the meat pieces over all.
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# Add 7 tablespoons of reserved liquid to each pie.
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# Cover with the pastry lid, crimping the edges to seal. Pierce with fork.
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# Sprinkle edges of the pie with cinnamon sugar.
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# Bake for 40 mins until the crust is slightly browned.
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# Add almonds and wine to half of the reserved broth and simmer for 7 minutes to make a side sauce.
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# Add more reserved liquid as necessary, sauce should be the consistency of heavy cream.
  
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Serves 48
  
3 teaspoon nutmeg
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[[category:recipes]]
 
 
1.5 teaspoon thyme
 
 
 
1.5 teaspoon sage
 
 
 
extra cranberry sauce if wanted
 
 
 
8 x 9" unbaked pastry shells & lids
 
 
 
2.5 cups honey
 
 
 
5 cups currants
 
 
 
2 cups ground almonds
 
 
 
2 cups white wine
 
 
 
cinnamon sugar (4:1 cin:sug)
 
 
 
8 cups raw cranberries, stems removed
 
 
 
 

Latest revision as of 14:44, 9 August 2004