To bake Potatoes, Artichocks in a Dish, Pye, or Patty-pan either in Paste, or little Pasties

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take any of these roots, and boil them in fair water, but put them not in till the water boils, being tender boil’d, blanch them, and season them with nutmeg, pepper, cinamon, and salt, season them lightly, then lay on a sheet of paste in a dish, and lay on some bits of butter, then lay on the potatoes round the dish, also some eringo roots, and dates in halves, beef marrow, large mace, slic’t lemon, and some butter, close it up with another sheet of paste, bake it, and being baked, liquor it with grape-verjuyce, butter and sugar, and ice it with rose-water and sugar.