Martha Washington's Booke of Cookery and Booke of Sweetmeats, Pinch of saffron dissolved in 1/3 cup water. Mix with all other ingredients except the pie shell. Tudor Cooking with Claire video: Lambswool Wassail; December Tudor Life Magazine - See Claire's article on December Feast Days, which includes Christmas, and Olga Hughes' feature on a Shakespearean Christmas Banquet which includes recipes. Here's a lovely recipe for a tasty fruit pie called " Ryschewys close and fryez", mince pies fit for the King. I can hardly wait to try this Medieval Minced Meat Pie Recipe. In the Medieval and Tudor period the meat of choice for a mince pie was lamb or veal. Last year I made a Christmas Pudding with a recipe from Nigella Christmas cookbook and I made the same this year. Cheers to the cook! Do you make fruit mince pies for Christmas? The spice mix can be a combination of 1/2 tsp cinnamon powder, 1/4 tsp dry ginger powder, a pinch of nutmeg powder and a pinch of clove powder. To make Pyes - Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste. Lucy Worsley visits Hampton Court’s kitchens with Food Historian Annie Gray. Enjoy it! Remove the pies from the oven and let them cool for 10 minutes in the pan before removing them to cool completely on a wire rack. Feel free to omit or add any spice. For the broth, just add enough to make the mixture a little wetter. Preheat oven to 350 degrees F (175 degrees C). Put the mixture into the pie shell. It's homemade, like ma (or grandma) used to make. Mince pie (or mincemeat pie, depending on where you’re from) is an English pie made with mincemeat, which is a mixture of dried fruit, spices, spirits, and sometimes—but not always—beef suet (the hard fat of beef found around the loins or kidneys), beef, or venison (deer meat). Are these pies hard to make? The earliest reference to a small mince pie as a ‘minst pye’ rather than a chewet occurs in a recipe from 1624, called ‘For six Minst Pyes of an Indifferent Bigness‘. During the near 7 years that I lived in England I witnessed the mince pies … Pound the figs in a mortar. A Pie fit for a King - Recipe from the Royal Kitchens. It doesn't use mincemeat mixes or prepared pie crusts. There was still a lot of old French being spoken in Tudor times. It's pretty hard to find a copy of Proper Newe Booke of Cokerye (declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe dayes,), but a number of the recipes are also in Martha Washington's Booke of Cookery and Booke of Sweetmeats. Thank you for sharing. Gradually add ice water, tossing with a fork until dough forms a ball. In the Tudor period they contained 13 ingredients to represent Jesus and his 12 apostles and mutton represented the shepherds. They learn how to make classic Tudor recipes like mince pies and assist with the roasting of a Christmas venison. I absolutely love mince pies, but I’m really not a fan of the shop bought ones, they are too big and too sweet for my taste and just all the wrong texture. Easy Peasy Mini Mince Pies. 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