To make Pyes
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: How to make mutton or beef pies, & how to make royal pastry
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.
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.
Royal Pastry: combine flour and salt. Cut in butter with a pastry knife. Add egg yolks & then the water, a spoonful at a time. Knead until pastry forms a ball and leaves sides of bowl. Separate dough into 2 equal portions. Roll out one portion for pie shell, another for the lid.
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