Pyes of Chiken
1 lb boned cooked chicken
...........chopped into small pieces
1 Tbsp melted butter
1/2 cup raisins
1/2 tsp mace
2 tsp salt
1 tsp cinnamon
1/2 cup white wine (I used Sherry)
1/4 cup chicken broth
2 eggs, slightly beaten
pastry shell for 2 crust pie (I used store-bought)
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Mix all ingredients except the eggs and
pastry and allow to steep together for
15 minutes. Add the eggs, mix well, and
pack into the pastyr shell.
Cover with the crust (decorating the
lid with pastry cutouts if desired).
Cut several slits in cover to vent.
Bake at 400 degrees F. for 50 minutes.
(oven temps may vary... keep an eye on your pies) |
From Traveling Dysshes by Siobhan Medhbh O'Roarke & Cordelia Toser
To Make a Tarte of Spinnage
20 oz frozen chopped spinach
2 Tbsp melted butter
6 large eggs
1 Tbsp sugar
2 tsp ground cinnamon
2 tsp ginger, ground
1 uncooked pie crust 9"
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Thaw spinach.
Preheat oven to 350 degrees F.
Beat eggs in a large bowl until uniform,
then mix in the other ingredients.
Pour mixture into pie shell and bake
40-45 minutes. Remove pie from oven
and sprinkle 1 more spoonful of sugar over it.
Cool before cutting into slices. |
From Traveling Dysshes by Siobhan Medhbh O'Roarke & Cordelia Toser
Boy's Sherried Carrot Soup
1 medium onion, chopped
2 tablespoons butter
5 to 6 medium carrots, sliced about 1/4 inch thick
3 cups vegetable stock
1/2 cup heavy cream
1/4 cup dry sherry
The following spices are either as listed or to taste:
1/2 teasoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
dash of white pepper
chopped parsley for garnish
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In a 2 quart saucepan, saute the onion
in the butter until it is soft but not
browned. Add the carrots, spices, and
broth. Bring to a boil then reduce the
heat, cover and simmer for 20 minutes or
until the carrots are tender.
Let cool, and puree in a food processor
until almost smooth.
Return mixture to a cooking pan and add
the cream. Reheat to serving temperature,
being careful not to boil. Add sherry and
more seasonings to suit your taste.
Serve hot.
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from The Compleat Anachronist Vol 79,
From The Kitchens of Castle Gillywick - Willihilda the Kitchen Wench
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