Cabbage-Lettuce Pye

Ingredients

• some of the largest and hardest cabbage-lettuce
• the yolks of eight hard eggs
• some artichoke-bottoms
• some large pieces of marrow
• some scalded sorrel
• pour in a caudle made with white-wine and sugar

Method

1. 1

   Boil cabbage-lettuce until tender, drain, and prepare a pie with butter, lettuce, artichokes, marrow, egg yolks, and sorrel.

2. 2

   Bake and pour in the caudle before serving.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 38. The excerpt below is the record exactly as published.

Cabbage-Lettuce Pye: — Take some of the largest and hardest cabbage-let- tuce you can get ; boil them in salt and water till they are tender ; then lay them in a colan- der to drain dry ; then have your paste laid in your pattipan ready, and lay butter on the 120 Early Receipts. bottom ; then lay m your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid ; and pour in a caudle made with white-wine and sugar

Cook this with the app: pantry check, scaling, and the assistant.