To make Pyes

A Boke of Gode Cookery Presents

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.

Beef or lamb roast, cooked and minced in small pieces
Pepper
Salt
Beef suet or marrow, diced or cubed
Vinegar, red wine or cider
Prunes, sliced
Raisins
Dates, chopped
Beef broth
Royal Pastry:

4 cups pastry flour
1 tsp. salt
1 1/2 cup butter
4 egg yolks
2-4 Tbs. cold water

In a large bowl, combine meat, spices, suet or marrow, & the fruit. Add enough broth to thoroughly wet the mixture - the consistency should be runny. Add enough vinegar for a slightly tart taste. Line a 9-inch pie pan with Royal Pastry and fill with the meat mixture. Add a pastry lid or leave open-faced. Bake at approx. 350º - 375º F until filling is bubbling and the pastry cooked.

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.

GLOSSARY

RETURN TO: A Renaissance Cookery Book

ALL GODE COOKERY RECIPES