Swank Recipes - Page 3

lashbear · 02-01-2005, 07:11 AM

Especially For Prudence.

Mince Pyes - For Pyes of Mutton or Beefe: Shred your meat and Suet together fine, season it with cloves, mace, Pepper and and some Saffron, great Raisins, Corance and prunes, and so put it into your Pyes.

Ingredients for filling:
1 1/2 lb Lean Mutton or Beef (raw)
4 oz Suet
1/2 tsp Ground Cloves
1 tsp Ground Mace
1/2 tsp Black Pepper
Pinch of Saffron
2 oz Raisins
2 oz Currants
2 Oz Stoned Prunes, Chopped

For the Pastry:
1 lb plain flour
2 tsp salt
4 oz lard
1/4 pt water
4 tblsp milk

For the Glaze:
1 Tblsp each of Butter, Sugar & Rosewater melted together.

METHOD:

Preheat oven to 425°F
Mince the meat and mix in the suet, spices, pepper, saffron & dried fruit. Set aside.
To make the pastry, sift the flour and salt together into a large mixing bowl and make a well in the centre.
Heat the lard, water and milk until boiling and pour it into the well.
Quickly beat the pastry mixture together with a spoon to form a soft dough, and knead until smooth on a lightly floured board.
Cut off a quarter of the pastry, and keep covered until required for the lid.
Mould the larger piece of pastry into the base and sides of a loose-bottomed tin, 8" diameter, 2" deep.
Pack the filling into the pie, and dampen the edges of the pie wall.
Roll out the remaining pastry to make a lid, and press firmly in place. Trim the edges, using any surplus pastry for decoration, and cut a small hole in the centre of the lid.
Bake in the centre of the oven at 425°F for 15 minutes then
Reduce oven temperature to 350°F and cook for a further 75 minutes
Remove the sides of the tin, brush over the glaze, and return to the oven for a further 15 minutes.
Serve cold.

This is an Original (and tasty) Receipt from the Tudor Period. Tis from one of me favourite reciept books, that being "A Book of Cookrye Very necessary for all such as delight therein."
I have made and enjoyed this one personally, and can vouch for it. It is unusual, but yet strangely compelling. Beef tastes better than Mutton in my opinion.

-Rob.

Prudence · 02-01-2005, 09:04 AM

Quote:

Originally Posted by lashbear

Especially For Prudence.

Mince Pyes - [i]For Pyes of Mutton or Beefe: Shred your meat and Suet together fine, season it with cloves, mace, Pepper and and some Saffron, great Raisins, Corance and prunes, and so put it into your Pyes.

YUM!

I wonder if I have time to bake this weekend?
I didn't have that source in my collection. Fortunately, some good soul has transcribed it to the web. Now I have more things to play with!

Cadaverous Pallor · 02-01-2005, 11:19 AM

Cool thread.

NA's list is so complete because she and € throw nothing but the swankiest parties. They were swank before any of the rest of us caught on.

I'm still not too suave on the party front. I do have a fondue pot though. That must count for something, even if I haven't used it in over a year.

lashbear · 02-01-2005, 05:37 PM

Quote:

Originally Posted by Cadaverous Pallor

I'm still not too suave on the party front. I do have a fondue pot though. That must count for something, even if I haven't used it in over a year.

Here's something to do with it..... I know it's a bit "Halloweeny" but a rich Caramel fondue with chunks of Apple to swirl in the caramel is just heaven-on-a-stick.

Betty · 02-01-2005, 02:23 PM

Are cocktail weiners in sauce swank?

02-01-2005, 07:11 AM	#1
lashbear SwishBuckling Bear Join Date: Jan 2005 Location: In Isolation :) Posts: 6,597	A Pye as fyne as you could need. Especially For Prudence. Mince Pyes - For Pyes of Mutton or Beefe: Shred your meat and Suet together fine, season it with cloves, mace, Pepper and and some Saffron, great Raisins, Corance and prunes, and so put it into your Pyes. Ingredients for filling: 1 1/2 lb Lean Mutton or Beef (raw) 4 oz Suet 1/2 tsp Ground Cloves 1 tsp Ground Mace 1/2 tsp Black Pepper Pinch of Saffron 2 oz Raisins 2 oz Currants 2 Oz Stoned Prunes, Chopped For the Pastry: 1 lb plain flour 2 tsp salt 4 oz lard 1/4 pt water 4 tblsp milk For the Glaze: 1 Tblsp each of Butter, Sugar & Rosewater melted together. METHOD: Preheat oven to 425°F Mince the meat and mix in the suet, spices, pepper, saffron & dried fruit. Set aside. To make the pastry, sift the flour and salt together into a large mixing bowl and make a well in the centre. Heat the lard, water and milk until boiling and pour it into the well. Quickly beat the pastry mixture together with a spoon to form a soft dough, and knead until smooth on a lightly floured board. Cut off a quarter of the pastry, and keep covered until required for the lid. Mould the larger piece of pastry into the base and sides of a loose-bottomed tin, 8" diameter, 2" deep. Pack the filling into the pie, and dampen the edges of the pie wall. Roll out the remaining pastry to make a lid, and press firmly in place. Trim the edges, using any surplus pastry for decoration, and cut a small hole in the centre of the lid. Bake in the centre of the oven at 425°F for 15 minutes then Reduce oven temperature to 350°F and cook for a further 75 minutes Remove the sides of the tin, brush over the glaze, and return to the oven for a further 15 minutes. Serve cold. This is an Original (and tasty) Receipt from the Tudor Period. Tis from one of me favourite reciept books, that being "A Book of Cookrye Very necessary for all such as delight therein." *I have* made and enjoyed this one personally, and can vouch for it. It is unusual, but yet strangely compelling. Beef tastes better than Mutton in my opinion. -Rob. __________________ I Heart my Husband - I can't think of anyone I'd rather be in isolation with.**
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02-01-2005, 11:19 AM	#3
Cadaverous Pallor ohhhh baby Join Date: Jan 2005 Location: Parental Bliss Posts: 12,364	Cool thread. NA's list is so complete because she and € throw nothing but the swankiest parties. They were swank before any of the rest of us caught on. I'm still not too suave on the party front. I do have a fondue pot though. That must count for something, even if I haven't used it in over a year. __________________ The second star to the right shines in the night for you
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02-01-2005, 02:23 PM	#5
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	Are cocktail weiners in sauce swank?
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