To make a Lumber Pye of Sturgeon

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Mince a rand of sturgeon with some of the fattest of the belly, or a good fat fresh eel, being minced, season it with pepper, nutmeg, salt, cinamon, ginger, caraways, slic’t dates, four or eight raw eggs, and the yolks of six hard eggs in quarters, mingle all together, and make them into balls or rolls, fill the pye, and lay on them some slic’t dates, large mace, slic’t lemon, grapes, gooseberries, or barberries, and butter, close it up, and bake it, being bak’d liquor it with butter, white-wine, and sugar.

Or only add some grated bread, some of the meat cut into dice-work, & some rose-water, bak’d in all points as the former, being baked cut up the cover, and stick it with balls, with fryed sage-leaves in batter; liquor it as aforesaid, and lay on it a cut cover, scrape on sugar.