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Recipe Name: A Fourteenth Century Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 8

Short crust pastry
3 Young partridges
6 Quail
12 Larks
Boned thrushes and other
Small birds
1 Egg yolk
Make a firm short crust using some eggs with the water to mix the
flour and a little salt; but no sugar. 2. Roll it out but not to thin,
and with it line a tin pie mould that opens and is kept closed with a
metal skewer. 3. Put in the middle of the pie 3 young partridges
(boned) and 4. round them put 6 fine quail boned and stuffed. 5. Round
these put 12 larks, boned. 6. Cut a little bacon and dice and sprinkle
them into the pie. 7. Put in some sour grapes and a very little salt.
8. And fill up with boned thrushes ans other small birds. 9. Put in
neither spice, nor cheese nor water. 10. Ornament the top crust; make
a hole in the middle; brush it over with yolk of an egg, and bake in a
very moderate oven 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. NB - This pie may be eaten hot or cold. For a ball
supper it will of course be eaten cold. Posted to MM-Recipes Digest V4
#268 by Matt <> on Oct 04, 1997

Nutrition (calculated from recipe ingredients)
Calories: 136
Calories From Fat: 114
Total Fat: 12.6g
Cholesterol: 98.3mg
Sodium: 199.2mg
Potassium: 67.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 4.8g

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