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To boile pie meate
Take a legge of mutton, and mince it very fine with sewet and seeth it in a little pan or an earthen pot with butter, and season it with cloves, mace, great raysons, and prunes, and salt, and serve it in a dish, and if you will, put in some iuyce of orenges and lay halfe an orenge upon it.
-- Thomas Dawson, The Good Huswife's Jewell, 1596
To serve 8:
- 500g minced lamb
- 1/2 cup raisins
- 1/2 cup chopped prunes
- 1/2 tsp cloves
- 1/2 tsp mace
- juice of 1 orange
- salt
To serve 40+:
- 2.5kg minced lamb
- 2.5 cups raisins
- 2.5 cups chopped prunes
- 3 tsp cloves
- 3 tsp mace
- juice of 8 oranges
- salt
Brown lamb. Add fruit, spices, OJ. Simmer until ready to serve. Just before serving, adjust flavour with salt and additional OJ. Lots of OJ tastes really good. Serve in coffins (hard-baked pie crusts used as serving dishes).
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