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Pot Pie

A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p4v Per fare vno pastello in vna pignata. (To make a pie in an earthenware pot.)

To make a pie in an earthenware pot. First take the meat, and some good veal fat, and chop it finely, and put it in an earthenware pot, and with the said meat you could put it chicken, or pigeon as you would like, and then put the earthenware pot far from the fire over the brazier, and when it starts to boil then skim it well. Then take a few raisins, and onions, and chop them small and fry them with good fat, and put them together with the fat into the earthenware pot, and when it would seem to you that it is cooked, put in good spices, and some verjuice, and if it would seem [right] to you then put in two or three beaten egg yolks, and when the said pie is cooked, take it to the table.