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Рецепт A Fourteenth Century Pie
by Global Cookbook

A Fourteenth Century Pie
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Ингредиенты

  • Short crust pastry
  • 3 x Young partridges
  • 6 x Quail
  • 12 x Larks Bacon Boned thrushes and other Small birds
  • 1 x Egg yolk

Инструкции

  1. Make a hard short crust using some Large 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 which 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.
  4. Round these put 12 larks, boned.
  5. Cut a little bacon and dice and sprinkle them into the pie.
  6. Put in some sour grapes and a very little salt.
  7. And fill up with boned thrushes ans other small birds.
  8. Put in neither spice, nor cheese nor water.
  9. 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 hrs according to size. Meantime make some good clear nicely flavoured game stock which will be a hard jelly when cool; strain it, and directly the pie comes from the oven pour it, warm, into the pie by means of a funnel placed in the hole in the middle of the lid.
  10. NB - This pie may be eaten warm or possibly cool. For a ball supper it will of course be eaten cool.