Pyes
From The closet of Sir Kenelm Digby Knight opened, 1910
Ensure the pie is well sealed before baking.
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 104. The excerpt below is the record exactly as published.
PYES I MADE good Pyes there with two Hares, a good Goose and (as much as the Goose is) the lean of fresh good Pork, all well hashed and seasoned ; then larded with great Lardons well seasoned (first sprinkled with Vinegar and Wine) and covered with Bay-leaves, and sheets of Lard
Cook this with the app: pantry check, scaling, and the assistant.