Cooking Recipe Crab Pie England~ 1660
Recipe Ingredients
1 1/2 lb
Short pastry
1 lb
Crabmeat
1/4
Eel; skinned & chopped, -OR-
1/2 lb
Salmon; filleted
1 md
Onion; finely chopped
1/2 c
Currants
2 tb
Peeled, sliced grapes or
-gooseberries or blueberries
-or a mixture
1/4 c
Breadcrumbs
4 tb
Sweet herbs (e.g. tarragon,
-dill, or chervil), chopped
1/4 ts
Ground nutmeg
2 tb
Butter
1/2 c
White wine
Directions
Line two small 4" (or one 8") souffle' or pie dishes with half the
pastry. Arrange layers of crab, eel, onion, currants, grapes or goose-
berries, breadcrumbs and herbs, seasoning the layers with salt,
pepper, and nutmeg. Dot with the butter and pour the wine over the
top of each dish. Cover each with a pastry lid and bake at 375f for
15 to 20 minutes. Serve
hot or cold.
From _The Accomplisht Cook_ Robert May, 1660 Compiled and Updated by
Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove
Press,
1973 ISBN 0-8021-3296-0 Typos by Jeff Pruett.