Crab Pie England, 1660 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Short pastry,
1 lbs: Crabmeat,
1/4 each: Eel, skinned & chopped, -OR-
1/2 lbs: Salmon, filleted
1 medium: Onion, finely chopped
1/2 cup: Currants,
2 tbsp: Peeled, sliced grapes or gooseberries or blueberries or a mixture
1/4 cup: Breadcrumbs,
4 tbsp: Sweet herbs, (e.g. tarragon, dill, or chervil), chopped
1/4 tsp: Ground nutmeg,
2 tbsp: Butter,
1/2 cup: White wine,
Directions:
Line two small 4" (or one 8") souffle or pie dishes with half the
pastry. Arrange layers of crab, eel, onion, currants, grapes or goose-
berries, breadcrumbs and herbs, seasoning the layers with salt,
pepper, and nutmeg. Dot with the butter and pour the wine over the
top of each dish. Cover each with a pastry lid and bake at 375f for
15 to 20 minutes. Serve hot or cold.
From _The Accomplisht Cook_ Robert May, 1660 Compiled and Updated by
Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove
Press, 1973 ISBN 0-8021-3296-0 Typos by Jeff Pruett.
Source from luhu.jp
pastry. Arrange layers of crab, eel, onion, currants, grapes or goose-
berries, breadcrumbs and herbs, seasoning the layers with salt,
pepper, and nutmeg. Dot with the butter and pour the wine over the
top of each dish. Cover each with a pastry lid and bake at 375f for
15 to 20 minutes. Serve hot or cold.
From _The Accomplisht Cook_ Robert May, 1660 Compiled and Updated by
Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove
Press, 1973 ISBN 0-8021-3296-0 Typos by Jeff Pruett.
Source from luhu.jp