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Recipe Name: A Grete Pye Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Pound(s) Shortcrust pastry
1 Egg white, beaten
Until liquid
1 Pound(s) Boned breasts of chicken
Pigeon or wild duck and/or
Saddle of hare or rabbit
not stewing meat
Salt and black pepper
1 Pound(s) Minced beef
2 Tablespoon(s) Shredded suet
3 Hard-boiled egg
Yolks crumbled
1/4 Teaspoon(s) Each ground
Cinnamon and mace
And a pinch of ground cloves
1 Ounce(s) Stoned cooking dates chopped
1 Ounce(s) Currants
2 Ounce(s) Stoned prunes soaked
And drained
1/2 Cup(s) Beef stock
1 Tablespoon(s) Rice flour or cornflour
Directions:
No Christmas feast in medieval times was complete without a 'grete
pye'. In some recipes, it could contain many varied meats, but quite
often only two or three different kinds were suggested; change the
meats suggested here if you wish. Use just over half the pastry to
line a 23-cm/9-inch pie plate. Brush the inside with some of the egg
white. Skin the pieces of breast and other meat if necessary and
parboil them gently in salted water for 10-15 minutes. Drain and
leave to cool. Mix together in a bowl the minced beef, suet, salt and
pepper to taste, the egg yolks and half the spice mixture. Add the
rest of the spices to the dried fruit in another bowl. Slice the
parboiled meat. Pre-heat the oven to 220C/425F/Gas Mark 7. Add 1 or 2
tablespoons of the beef stock to the rice flour or cornflour in a
small saucepan and cream them together; then add the remaining stock
and stir over gentle heat until slightly thickened. Keep aside. Cover
the bottom of the pastry case with half the mince mixture. Arrange the
sliced meat in a flat layer on top. Scatter the chopped spiced fruit
over it and cover with the remaining mince. Pour the thickened stock
over the lot. Roll out the remaining pastry into a round to make a lid
for the pie. Brush the rim of the case with a little more egg white
and cover with the lid. Press the edges to seal, and make escape slits
for steam. Decorate with the pastry trimmings and glaze with egg
white. Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark
3 and bake for 45-50 minutes longer. Serves 6 to 8. Grete pyes. Take
faire yonge beef, And suet of a fatte beste, or of Motton, and hak all
this on a borde small; and caste therto pouder of peper and salt; and
whan it is small hewen, put hit in a bolle. And medle hem well; then
make a faire large Cofyn, and couche som of this stuffur in. Then take
Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take
wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And
then couche al this fowle in the Coffyn, And put in euerych of hem a
quantite of pouder of peper and salt. Then take mary, harde yolkes of
egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole
clowes, hole maces, Canell and saffron. But first, whan thoug hast
cowched all thi foule, ley the remenaunt of thyne other stuffur of
beef a-bought hem, as thou thenkest goode; and then strawe on hem
this: dates, mary, and reysons, &c. And then close thi Coffyn with a
lydde of the same paast, And putte hit in the oven, And late hit bake
ynough; but be ware, or thou close hit, that there come no saffron
nygh the brinkes there-of, for then hit wol neuer close. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 408
Calories From Fat: 209
Total Fat: 22.8g
Cholesterol: 258.3mg
Sodium: 316mg
Potassium: 507.3mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 4g
Protein: 42.2g


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