Battalia Pie
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 34. The excerpt below is the record exactly as published.
oysters, sweet-breads, and fry them in butter ; then put all these into a strong gravy ; give them a heat over the fire, and thicken up with an egg and a bit of butter; then half roast six or eight pigeons, and lay them in a crust of forc’d- meat as follows : scrape a pound of veal, and two pounds of marrow, and beat it together in a stone mortar, after ’tis shred very fine ; then season it with salt, pepper, spice, and put in hard eggs, anchovies and oysters ; beat all together, and make the lid and sides of your pye of it; first lay a thin crust into your pattipan, then put on your forc’d- meat ; then lay an exceeding thin crust over them ; then put in your pigeons and other ingredients, with a little butter on the top. Bake it two hours. To keep Green Peas till Christmas : — Shell what quantity you please of young peas ; put them in the pot when the water boils ; let them have four or five warms ; then first pour them into a colander, and then spread a cloth on a table, and put them on that, and dry Early Receipts. 109 them well in it : have bottles ready dry’d, and fill them to the necks, and pour over them melted mutton-fat, and cork them down very close, that no air come to them : set them in your cellar, and when you use them, put them into boiling water, with a spoonful of fine sugar, and a good piece of butter : and when they are enough, drain and butter them. II.— MEAT PIES AND PUDDINGS. A Battalia Bye: — Take four small chickens, four squab pigeons, four sucking rabbets ; cut them in pieces, season them with savoury spice, and lay ’em in the pye, with four sweet- breads sliced, and as many sheep’s-tongues, two shiver’d palates, two pair of lamb-stones, twenty or thirty coxcombs, with savoury-balls and oysters. Lay on butter
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