66 A game pie
Take beef fat, and chop it small, and rosemary, which can be fresh or dried. If you have none, take marjoram or anise or sage, as much as you would like. Chop them finely together, put cloves, pepper, ginger and salt into it, as much as you would like, pour one pint of wine on it. The game must be cooked beforehand. And make a shaped pastry the same way as for the veal pie, and let it bake, serve it warm. In this manner one can also prepare a loin roast.
Yes, another leftover pie!
I adapted this ever so slightly; larger cubes of beef, and an onion stood in for the beef fat. It’s an herb, right?
Definitely use leftover beef from a roast, or brown some cubes as I did, without dredging in flour first.
2 lbs beef
1/4 lb beef fat or 1 small onion
1/2 T sage
1 tsp salt
1/2 tsp pepper
1/4 tsp cloves
1/4 tsp ginger (I don’t use this often)
1-2 c wine
2 pie crusts, or a hot water coffyn crust, or what you will. Blind bake if you wish, it is a wet dish
Season the beef with the dry spices.
Prepare the pie crust.
Layer fat (or onion) beef, then fat, then beef
Lay the Sprinkle the wine overtop of the pie contents
Close up the top and bake.
Web. 20 Apr. 2015. <http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html>.