A Fourteenth Century Pie

Name: A Fourteenth Century Pie
Cuisine: United Kingdom
Ingredients: Put in the middle of the pie 3 young partridges (boned) and; Put in the middle of the pie 3 young partridges (boned) and; Roll it out but not too thin, and with it line a tin pie mould that opens and is kept closed with a metal skewer.; Make a firm short crust—using some eggs with the water to mix the flour and a little salt; but no sugar.; Put in some sour grapes and a very little salt.; Cut a little bacon into dice and sprinkle them into the pie.; Cut a little bacon into dice and sprinkle them into the pie.; Round them put 6 fine quail boned and stuffed.; Ornament the top crust; make a hole in the middle; brush it over with yolk of egg, and bake in a very moderate oven, slowly for several hours according to size. Meantime make some good clear nicely flavoured game stock that will be a firm jelly when cold; strain it, and directly the pie comes from the oven pour it, hot, into the pie by means of a funnel placed in the hole in the middle of the lid.; Put in neither spice, nor cheese, nor water.; Put in neither spice, nor cheese, nor water.; Put in some sour grapes and a very little salt.; Ornament the top crust; make a hole in the middle; brush it over with yolk of egg, and bake in a very moderate oven, slowly for several hours according to size. Meantime make some good clear nicely flavoured game stock that will be a firm jelly when cold; strain it, and directly the pie comes from the oven pour it, hot, into the pie by means of a funnel placed in the hole in the middle of the lid.; Ornament the top crust; make a hole in the middle; brush it over with yolk of egg, and bake in a very moderate oven, slowly for several hours according to size. Meantime make some good clear nicely flavoured game stock that will be a firm jelly when cold; strain it, and directly the pie comes from the oven pour it, hot, into the pie by means of a funnel placed in the hole in the middle of the lid.; Ornament the top crust; make a hole in the middle; brush it over with yolk of egg, and bake in a very moderate oven, slowly for several hours according to size. Meantime make some good clear nicely flavoured game stock that will be a firm jelly when cold; strain it, and directly the pie comes from the oven pour it, hot, into the pie by means of a funnel placed in the hole in the middle of the lid.; Ornament the top crust; make a hole in the middle; brush it over with yolk of egg, and bake in a very moderate oven, slowly for several hours according to size. Meantime make some good clear nicely flavoured game stock that will be a firm jelly when cold; strain it, and directly the pie comes from the oven pour it, hot, into the pie by means of a funnel placed in the hole in the middle of the lid.; Make a firm short crust—using some eggs with the water to mix the flour and a little salt; but no sugar.; Make a firm short crust—using some eggs with the water to mix the flour and a little salt; but no sugar.; Make a firm short crust—using some eggs with the water to mix the flour and a little salt; but no sugar.; Make a firm short crust—using some eggs with the water to mix the flour and a little salt; but no sugar.; Make a firm short crust—using some eggs with the water to mix the flour and a little salt; but no sugar.

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

This recipe was sent by Miss Ruth Mizen, Eriswell, Brandon, Suffolk, who says: ‘I made this pie for a ball at Mrs. Hughes’s. It was excellent. Please return it.’

Make a firm short crust<