SC - introduction with a question

[Angela Conn]

Another interesting one.

Steak-Pye with a French Pudding in the Pye

Season your Steakes with Pepper, Salt, and Nutmeg: and let it stand in a tray
an houre.  Then take a piece of the leanest of a Legge of Mutton, and Minse
it small with Oxe Suit, and a few sweet Hearbes, topes of Young Time, a
branch of Pennyroyal, two or three leaves of red Sage, grated bread, yolkes
of Egges, sweet Creame, Razins of the Sunne:worke all together like a pudding
with your hand stiffe, an drowle it round like balles, and put them in your
Steakes in a deepe Coffin, with a good piece of sweet Butter, sprinckle a
little Vergis on it, and bake it: then cut it up, and rowle Sage leaves in
Butter, and frye them, and sticke them upright in your walles, and serve your
Pye without a cover, with the iuyce of an Orenge or Lemmon.

Aldyth at aol.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================