Minced Pyes of Sturgeon otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Flay a rand of sturgeon, and lard it with a good fat salt eel, roast it in pieces, and save the gravy, being roasted mince it small, but save some to cut into dice-work, also some of the eels in the same form, mingle it amongst the rest with some beaten pepper, salt, nutmeg, some gooseberries, grapes, or barberries, put butter in the bottom of the pye, close it up and bake it, being baked liquor it with gravy, juyce of orange, nutmeg, and butter.

Sometimes add to it currans, sweet herbs, and saffron, and liquor it with verjuyce, sugar, butter, and yolks of eggs.