A Boke of Gode Cookery Presents

Pyes de Pares

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: A pie of beef, pork, and fruit


.xxvij. Pyes de Pares. Take and smyte fayre buttes of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do þer-to Freyssche broþe, & a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now; þan take it fro þe fyre, & lat kele a lytelle; þan caste þer-to yolkys of Eyroun, & pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce; þen make fayre past, and cofynnys, & do þer-on; kyuer it, & let bake, & serue forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


Pies of Paris. Take & cut good pieces of pork, and pieces of veal, together, & put in a good pot, & add fresh broth, & a quantity of wine, & bring to a boil until done; than take it from the fire, & let it cool a little; than add egg yolks, & ginger, sugar, & salt, & minced dates, & currants; then make good pastry, then pie shells, and add; cover the pie, and bake it, and serve.


  • 1 to 1 1/2 lbs. each of pork roast & beef roast
  • 1 cup red wine
  • 1 cup Gode Broth (without bread crumbs)
  • 1 1/2 cup currants
  • 1 cup diced dates
  • 8 egg yolks
  • 1 1/2 tsp. salt
  • 1 tbs. ginger
  • 2 tbs. sugar
  • 1 9" pie shell with lid.
Chop meat into small pieces. Place in pot, add wine and broth. (If needed, add enough extra wine & broth so that the liquid just reaches the top of the meat.) Bring to a boil, then reduce heat & cook over medium heat until meat is done. Drain meat, reserving some of the liquid. Add remaining ingredients to meat, mixing thoroughly. Add enough of the reserved liquid to moisten meat mixture and make it just slightly runny. Place mixture in pie shell, add lid, and bake at 375° F for 45 minutes or until a golden brown.

Metric, Celsius, & Gas Mark Equivalencies

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Pyes de Pares © 2000 James L. Matterer

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