Olio Pie
From Old Cookery Books and Ancient Cuisine, 1886
Optional ingredients include artichoke-bottoms, chestnuts, or seasonal fruits.
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.
Olio Pye: — Make your pye ready ; then take the thin collops of the but- end of a leg of veal ; as many as you think will fill your pye; hack them with the back of a knife, and season them with IIO Early Receipts. pepper, salt, cloves, and mace; wash over your collops with a bunch of feathers dipped in eggs, and have in readiness a good hand- full of sweet-herbs shred small; the herbs must be thyme, parsley, and spinage; and the yolks of eight hard eggs, minced, and a few oysters parboiled and chopt ; some beef- suet shred very fine. Mix these together, and strew them over your collops, and sprinkle a little orange-flower-water on them, and roll the collops up very close, and lay them in your pye, strewing the seasoning that is left over them ; put butter on the top, and close up your pye ; when ’tis drawn, put in gravy, and one anchovy
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Cook this with the app: pantry check, scaling, and the assistant.