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Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 3 lb/1.35 kg lean beef
  • 4 oz/100

Method

Mince the beef, suet, salt and pepper together to make a smooth forcemeat.

Put the flour into a bowl, make a well in the centre, pour in 2 pt/1.2 l boiling water. Mix in the flour from the si