A Fourteenth Century Pie Recipe

• Short crust pastry
• 3 x Young partridges
• 6 x Quail
• 12 x Larks Bacon Boned thrushes and other Small birds
• 1 x Egg yolk

1. 1.
2. Make a hard short crust using some Large eggs with the water to mix the flour and a little salt; but no sugar.
3. 2.
4. Roll it out but not to thin, and with it line a tin pie mould which opens and is kept closed with a metal skewer.
5. 3.
6. Put in the middle of the pie 3 young partridges (boned) and 4. round them put 6 fine quail boned and stuffed.
7. 5.
8. Round these put 12 larks, boned.
9. 6.
10. Cut a little bacon and dice and sprinkle them into the pie.
11. 7.
12. Put in some sour grapes and a very little salt.
13. 8.
14. And fill up with boned thrushes ans other small birds.
15. 9.
16. Put in neither spice, nor cheese nor water.
17. 10.
18. Ornament the top crust; make a hole in the middle; brush it over with yolk of an egg, and bake in a very moderate oven for several hrs according to size.
19. Meantime make some good clear nicely flavoured game stock which will be a hard jelly when cool; strain it, and directly the pie comes from the oven pour it, warm, into the pie by means of a funnel placed in the hole in the middle of the lid.
20. NB - This pie may be eaten warm or possibly cool.
21. For a ball supper it will of course be eaten cool.

short crust pastry, partridges, bacon, egg yolk

Taken from cookeatshare.com/recipes/a-fourteenth-century-pie-61904 (may not work)