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Recipes
Salad
Mutton Beer
Cherry Pottage
Challah
Crustade
Jellie of Fyshe
Griddled Trout
Grete Pie
Jugged Hare
Herbs
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1 lb Shortcrust pastry
1 x Egg white, beaten Until liquid
1 lb Boned breasts of chicken Pigeon or wild duck and/or Saddle of hare or
rabbit (not stewing meat)
Salt and black pepper
1 lb Minced beef
2 tbl Shredded suet
3 x Hard-boiled egg
Yolks crumbled
1/4 tsp Each ground
Cinnamon and mace
And a pinch of ground cloves
1 oz Stoned cooking dates chopped
1 oz Currants
2 oz Stoned prunes soaked
And drained
1/2 cup Beef stock
1 tbl Rice flour or cornflour
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. |
