About Lears and Caudles

The American tradition of the “pour-through” pie, described in the recipe that follows, has old European roots. In the 17th and 18th centuries (and as early as the 14th), savory pies were moistened by a lear, a gravy-like mixture poured through an opening in the top crust of a pie or pastry with a funnel. Usually made with wine, meat gravy, vinegar, anchovies, oyster liquor and brown butter, the lear was added after baking, to moisten the filling.