Grete Pye Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of
Motton, and hak all this on a borde small; and caste therto pouder of peper
and salt; and whan it is small hewen, put hit in a bolle. And medle hem
well; then make a faire large Cofyn, and couche som of this stuffur in.
Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene;
take wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And
then couche al this fowle in the Coffyn, And put in euerych of hem a
quantite of pouder of peper and salt. Then take mary, harde yolkes of
egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole clowes,
hole maces, Canell and saffron. But first, whan thoug hast cowched all thi
foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as
thou thenkest goode; and then strawe on hem this: dates, mary, and reysons,
&c. And then close thi Coffyn with a lydde of the same paast, And putte
hit in the oven, And late hit bake ynough; but be ware, or thou close hit,
that there come no saffron nygh the brinkes there-of, for then hit wol
neuer close.
450 g/1 lb shortcrust pastry 1 egg white, beaten until liquid 450 g/1 lb
boned breasts of chicken, pigeon or wild duck and/or saddle of hare or
rabbit (not stewing meat) Salt and black pepper 450 g/1 lb minced beef 2
tablespoons shredded suet 3 hard-boiled egg yolks, crumbled Spice mixture
made with 1/4 teaspoon each ground cinnamon and mace and a pinch of ground
cloves 25 g/1 oz stoned cooking dates, chopped 25 g/1 oz currants 50 g/2 oz
stoned prunes, soaked and drained 125 ml/4 fl oz/ 1/2 cup beef stock 1
tablespoon rice flour or cornflour
No Christmas feast in medieval times was complete without a grete pye. In
some recipes, it could contain many varied meats, but quite often only two
or three different kinds were suggested; change the meats suggested here if
you wish.
Use just over half the pastry to line a 23-cm/9-inch pie plate. 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.
Serves 6 to 8.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and
Christmas Feasting" posted by Tiffany Hall-Graham
Title: Grilled Butterflied Leg of Lamb
Categories: Meat
Yield: 6 Servings
4 lb Leg of lamb,
-butterflied (approx)
2 ts Salt
2 Garlic cloves, chopped
1 c Olive oil
2 Lemons, juiced
1/3 c Tomato paste
2 ts Rosemary
1/2 ts Black pepper,
-ground coarse
1/2 ts Marjoram
1/2 ts Oregano
1/2 ts Savory
Have the butcher butterfly the leg of lamb, or do it yourself.
Combine all remaining ingredients in a glass, enamel, stainless, or plastic
container and beat with a whisk or fork until combined. It takes a few
minutes.
Add the lamb, turning it to make sure it is coated on all sides. Marinate
two hours at room temperature, or overnight in the refrigerator. Check
occasionally to make sure that it is still coated with the marinade and
re-cover as necessary.
Grill outside, or broil inside at about 8 inches from the flame for 15
minutes on each side, brushing occasionally with the marinade. Serve sliced
thin (hot) with the rest of the marinade, heated.
NOTES:
* Leg of Lamb with Rosemary & Tomato Baste -- My wife and I have used this
recipe a number of times, and have found that the marinade, in and of
itself, is excellent for any type of lamb. Yield: Serves 6-8.
* This also makes wonderful sandwiches if there are any leftovers.
: Difficulty: easy.
: Time: several hours marinating, 30 minutes cooking.
: Precision: approximate measurement OK.
: Daniel Faigin and Karen Davis
: System Development Corporation (A Burroughs Company)
: Santa Monica, California
: {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
: sdcrdcf!faigin@LOCUS.UCLA.EDU
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
Motton, and hak all this on a borde small; and caste therto pouder of peper
and salt; and whan it is small hewen, put hit in a bolle. And medle hem
well; then make a faire large Cofyn, and couche som of this stuffur in.
Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene;
take wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And
then couche al this fowle in the Coffyn, And put in euerych of hem a
quantite of pouder of peper and salt. Then take mary, harde yolkes of
egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole clowes,
hole maces, Canell and saffron. But first, whan thoug hast cowched all thi
foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as
thou thenkest goode; and then strawe on hem this: dates, mary, and reysons,
&c. And then close thi Coffyn with a lydde of the same paast, And putte
hit in the oven, And late hit bake ynough; but be ware, or thou close hit,
that there come no saffron nygh the brinkes there-of, for then hit wol
neuer close.
450 g/1 lb shortcrust pastry 1 egg white, beaten until liquid 450 g/1 lb
boned breasts of chicken, pigeon or wild duck and/or saddle of hare or
rabbit (not stewing meat) Salt and black pepper 450 g/1 lb minced beef 2
tablespoons shredded suet 3 hard-boiled egg yolks, crumbled Spice mixture
made with 1/4 teaspoon each ground cinnamon and mace and a pinch of ground
cloves 25 g/1 oz stoned cooking dates, chopped 25 g/1 oz currants 50 g/2 oz
stoned prunes, soaked and drained 125 ml/4 fl oz/ 1/2 cup beef stock 1
tablespoon rice flour or cornflour
No Christmas feast in medieval times was complete without a grete pye. In
some recipes, it could contain many varied meats, but quite often only two
or three different kinds were suggested; change the meats suggested here if
you wish.
Use just over half the pastry to line a 23-cm/9-inch pie plate. 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.
Serves 6 to 8.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and
Christmas Feasting" posted by Tiffany Hall-Graham
Title: Grilled Butterflied Leg of Lamb
Categories: Meat
Yield: 6 Servings
4 lb Leg of lamb,
-butterflied (approx)
2 ts Salt
2 Garlic cloves, chopped
1 c Olive oil
2 Lemons, juiced
1/3 c Tomato paste
2 ts Rosemary
1/2 ts Black pepper,
-ground coarse
1/2 ts Marjoram
1/2 ts Oregano
1/2 ts Savory
Have the butcher butterfly the leg of lamb, or do it yourself.
Combine all remaining ingredients in a glass, enamel, stainless, or plastic
container and beat with a whisk or fork until combined. It takes a few
minutes.
Add the lamb, turning it to make sure it is coated on all sides. Marinate
two hours at room temperature, or overnight in the refrigerator. Check
occasionally to make sure that it is still coated with the marinade and
re-cover as necessary.
Grill outside, or broil inside at about 8 inches from the flame for 15
minutes on each side, brushing occasionally with the marinade. Serve sliced
thin (hot) with the rest of the marinade, heated.
NOTES:
* Leg of Lamb with Rosemary & Tomato Baste -- My wife and I have used this
recipe a number of times, and have found that the marinade, in and of
itself, is excellent for any type of lamb. Yield: Serves 6-8.
* This also makes wonderful sandwiches if there are any leftovers.
: Difficulty: easy.
: Time: several hours marinating, 30 minutes cooking.
: Precision: approximate measurement OK.
: Daniel Faigin and Karen Davis
: System Development Corporation (A Burroughs Company)
: Santa Monica, California
: {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
: sdcrdcf!faigin@LOCUS.UCLA.EDU
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp