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Catherine Russell cookbook, ca. 1740s
Page 19
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A Minced Pye another way Take a pound of Eggs and a pound and half Kidney Suet a pound and half Currants two ounces Orange and Lemon peel Candied a quarter of a pint of Sack Juice of a lemon a little Sugar a quarter of an ounce of Cloves Mace Nutmeggs and three large pippins A Goose Pye with forced Meats Take a peck of Flower and four pounds butter three Eggs and when the liquor boyles beat the Eggs with a little of the Liquor and put in the flower then bone the goose and take a pound of the lean of Pork and a pound and a quarter of Suett Six Anchovies Cloves Mace Nutmeggs pepper Salt Time & Winter Savory and three pounds of Butter to put into [the?] Pye Plumb Broath Take a leg and a Shin of Beef and boyle very well Take out the Meat then let it stand till 'tis cold, Take the fat of them then take two pounds of Currants two of Raisin three of pruens and boyle them tak out them that are bruised and Mash them and put it in to make it look brown with Cloves Mace & Cinnamon beat fine a little Sugar a pint of Claret a penny loaf to thicken it
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A Minced Pye another way Take a pound of Eggs and a pound and half Kidney Suet a pound and half Currants two ounces Orange and Lemon peel Candied a quarter of a pint of Sack Juice of a lemon a little Sugar a quarter of an ounce of Cloves Mace Nutmeggs and three large pippins A Goose Pye with forced Meats Take a peck of Flower and four pounds butter three Eggs and when the liquor boyles beat the Eggs with a little of the Liquor and put in the flower then bone the goose and take a pound of the lean of Pork and a pound and a quarter of Suett Six Anchovies Cloves Mace Nutmeggs pepper Salt Time & Winter Savory and three pounds of Butter to put into [the?] Pye Plumb Broath Take a leg and a Shin of Beef and boyle very well Take out the Meat then let it stand till 'tis cold, Take the fat of them then take two pounds of Currants two of Raisin three of pruens and boyle them tak out them that are bruised and Mash them and put it in to make it look brown with Cloves Mace & Cinnamon beat fine a little Sugar a pint of Claret a penny loaf to thicken it
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