[Sca-cooks] Battlefield Bakery Cookbook

[Euriol of Lothian]

I've been trying to get a copy of this book myself. The one link I have for it, 
doesn't seem to work. However, it does appear to be available through some 
Universities that have subscribed to Early English Books Online.

I did find an article at http://www.theoldfoodie.com/2006_12_01_archive.html 
which has the following recipe:

1588: Minst Pyes, with rosewater.

From: The good hous-wiues treasurie Beeing a verye necessarie booke instructing 
to the dressing of meates; Anon. 1588

To make minst Pyes.
Take your  Veale and perboyle it a little, or mutton, then set it a cooling; and  
when it is colde, take three pound of suit [suet] to a leg of mutton, or  fower 
[four] pound to a fillet of Veale, and then mince them small by  themselves, or 
together whether you will, then take to season them halfe  an once [ounce] of 
Nutmegs, half an once of cloves and Mace, halfe an  once of Sinamon, a little 
Pepper, as much Salt as you think will season  them, either to the mutton or to 
the Veale, take viii [8] yolkes of  Egges when they be hard, half a pinte of 
rosewater full measure, halfe  an pund of Suger, then straine the Yolkes with 
the rosewayer and the  Suger and mingle it with your meate, if ye have any 
Orenges or Lemmans  you must take two of them, and take the pilles [peels] very 
thin and  mince them very smalle, and put them in a pound of currans, six dates,  
half a pound of prunes laye Currans and Dates upon the top of your  meate, you 
must taek tow or three Pomewaters or Wardens and mince with  your meate, you 
maye make them woorsse [?] if you will, if you will make  good crust put in 
three or foure yolkes of egges a litle Rosewater, and  a good deale of suger.

 Euriol




________________________________
From: Honour Horne-Jaruk <jarukcomp at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Fri, November 12, 2010 1:11:06 AM
Subject: Re: [Sca-cooks] Battlefield Bakery Cookbook


Respected friends:
I have just run across this reference to a supposedly very modern-type mincemeat 
pie.
" In the 1588 Good Hous-Wiues Treasurie by Edward Allde, meats were still cut up 
to be eaten with a spoon and combined with fruits and heavy spices. Typical was 
his recipe for Minst Pye which used practically the same ingredients that go 
into a modern mince pie."
Does anyone know this recipe? Is it even close, or have things gotten lost in 
translation again?

Yours in service to both the Societies of which I am a member-
(Friend) Honour Horne-Jaruk, R.S.F.
Alizaundre de Brebeuf, C.O.L. S.C.A.- AKA Una the wisewoman, or That Pict

FORTE EST VINUM, FORTIOR EST REX, FORTIORES SUNT MULIERES: SUPER OMNIA VINCIT 
VERITAS


      
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