A Boke of Gode Cookery Presents

To make Pyes

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: Mutton or beef pies made with paest royall

ORIGINAL RECEIPT:

To make Pyes. 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

GODE COOKERY TRANSLATION:

To make Pies. Pies of mutton of beef must be finely minced & seasoned with pepper and salt and a little saffron to colour it / suet or marrow a good quantity / a little vinegar / prunes / great raisins / and dates / take the fattest of the broth of powdered beef. And if you will have paste royal / take butter and yolks of eggs & so to temper the flour to make the paste.

MODERN RECIPE:

  • 1 ½ lbs. beef or lamb roast, cooked and minced in very small pieces
  • ½ tsp. pepper (or to taste)
  • ½ tsp. salt (or to taste)
  • ½ cup beef suet or marrow, diced or cubed
  • 1/4 cup vinegar, red wine or cider
  • ½ cup prunes, sliced
  • 1/3 cup raisins
  • 1/3 cup dates, chopped
  • 1-2 cups beef broth
  • Paest royall
In a large bowl, combine meat, spices, suet or marrow, vinegar, & the fruit. Add enough broth to thoroughly wet the mixture - the final consistency should be runny. Line a 9-inch pie pan with Paest royall and fill with the meat mixture. Add a pastry lid or leave open-faced. Bake at 375º F until filling is bubbling and the pastry cooked, approx. 45 minutes to 1 hour.

Metric, Celsius, & Gas Mark Equivalencies

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To make Pyes © 2002 James L. Matterer

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