Pyes: Difference between revisions

From Cunnan
Jump to navigationJump to search
No edit summary
No edit summary
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]]

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)

See Also