Minc'd Pyes of My Lady Portland

Ingredients

• Parboil Neats-tongues.
• as much as they weigh of Beef-suet
• stoned Raisins
• picked Currants
• a very little Sugar
• a little wine
• thin slices of green Candyed Citron-peel
• coffins of fine light well reared crust
• a few Carvi comfits

Method

1. 1

   Parboil Neats-tongues.

2. 2

   Then Peel and hash them with as much as they weigh of Beef-suet, and stoned Raisins and picked Currants.

3. 3

   Chop all exceeding small, that it be like Pap.

4. 4

   Employ therein at least an hour more, then mingle a very little Sugar with them, and a little wine, and thrust in up and down some thin slices of green Candyed Citron-peel.

5. 5

   Put this into coffins of fine light well reared crust.

6. 6

   Half an hour baking will be enough.

7. 7

   If you strew a few Carvi comfits on the top, it will not be amiss.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 98. The excerpt below is the record exactly as published.

INCED P YES OF MY LADY PORTLANDS Parboil Neats-tongues. Then Peel and hash them with as much as they weigh of Beef-suet, and stoned Raisins and picked Currants. Chop all exceeding small, that it be like Pap. Employ therein at least an hour more, then ordinarily is used. Then mingle a very little Sugar with them, and a little wine, and thrust in up and down some thin slices of green Candyed Citron-peel. And put this into coffins of fine light well reared crust. Half an hour baking will be enough. If you strew a few Carvi comfits

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