A Fourteenth Century Pie Recipe

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   Make a hard short crust using some Large eggs with the water to mix the flour and a little salt; but no sugar.

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   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.

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   Put in the middle of the pie 3 young partridges (boned) and 4. round them put 6 fine quail boned and stuffed.

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   Round these put 12 larks, boned.

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    Cut a little bacon and dice and sprinkle them into the pie.

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    Put in some sour grapes and a very little salt.

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    And fill up with boned thrushes ans other small birds.

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    Put in neither spice, nor cheese nor water.

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    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.

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    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.

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    NB - This pie may be eaten warm or possibly cool.

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    For a ball supper it will of course be eaten cool.

* Per serving · 4 servings · Values may vary.

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