[Sca-cooks] Pie in a Pipkin

[Johnna Holloway]

To make a Pie in a possenet or pipkin
    To make a Pie in a pipkin, First take the flesh and good
Beefe suet, and mince it smal, and put it in a pipkin, and if you
wil, you may put therein Capon, Henne, or Pigeon, then set
it on the coales, and when it is beginneth to boile, skim it. Then
take a few small Reasons and an Onion, and mince them
small, and fry them with good suet, and put them suet and all
into the pipkin, and when it is ready, put spice and vergiuice
into it. And if thou thinke good put therein likewise yolkes
of two or three egges beaten, which done, you may dish it
and send it to the table.

Epulario, Or, The Italian Banquet. 1598
I make this recipe 10. No Page Numbers are given.
I did this from a xerox of the original book.

Hope this helps.

Johnnae
> On Feb 21, 2007, at 1:35 PM, Robin Carroll-Mann wrote:
>> The recipe is period.  It is from Epulario, which was a 16th  
>> century English translation of Platina/Martino. snipped
>> Anyone have "Epulario" handy, and can you post the original recipe?
>>     
Phil Troy / G. Tacitus Adamantius wrote:
> No Epulario handy, but here's what may be the same recipe from the  
> Millham translation of Platina, Book VI:skipping the original
> 12. Meat Roll in a Pot
> Make meat roll in a pot this way: put finely‑cut veal in a pot with  
> fat; add chicks and young chickens if you wish. Put the pot on coals  
> far from flame so it does not boil quickly. When it begins to boil,  
> skim, then put in raisins. Finally, fry finely‑chopped onions in  
> lard, and when fried, put in the pot. When you think everything is  
> almost entirely cooked, pour in verjuice and spices. Some put in two  
> yolks of eggs, well‑beaten, with the verjuice. It is very nourishing  
> and is digested slowly, will create nausea, harm the stomach, warm  
> the liver and kidneys, increase semen, and damage the head and eyes.
> Adamantius
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