Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

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

Ingredients:
Short crust pastry
3 Young partridges
6 Quail
12 Larks
Bacon
Boned thrushes and other
Small birds
1 Egg yolk
Directions:
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 <mdj@cableinet.co.uk> 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


Scale this recipe to Servings [?]