Through the Ages
from the Medieval to the Victorian ages.
fair young beef, and suet of a fat beast, or of mutton, and
hack this all on a small board.
cast thereunto powder of pepper and salt.
when it is well hewn, put it in a ball, and meddle (mix)it well,
then make a fair large coffin (pastry crust), and couche (bed)
some of this stuff in.
take capons, hens, mallards, connynges (probably hens)and parboil
them clean. Take wood cocks, teles, great birds, and plump them
in a boiling pot.
then bed all this fowl in the coffin, and put in with them a
quantity of powder of pepper and salt.
take mary (probably marrow), hard yolks of eggs, dates cut in
2 pieces, raisins of courance, prunes, whole cloves, whole maces,
cannell (cinnamon) and saffron.
first, when you have couched all this fowl, lay the remnant
of the other stuff of beef about them, as you see fit, and then
straw (strew) on them this: dates, mary (marrow), raisins etc.
then close the coffin with a lid of pastry and put it in the
it bake enough. But beware, that when you close up the pie,
that no bits of saffron come through the cracks, for then it
will never close.