Crab pie england, 1660
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Short pastry |
| 1 | pounds | Crabmeat |
| ¼ | each | Eel; skinned & chopped, -OR- |
| ½ | pounds | Salmon; filleted |
| 1 | medium | Onion; finely chopped |
| ½ | cup | Currants |
| 2 | tablespoons | Peeled, sliced grapes or gooseberries or blueberries or a mixture |
| ¼ | cup | Breadcrumbs |
| 4 | tablespoons | Sweet herbs (e.g. tarragon, dill, or chervil), chopped |
| ¼ | teaspoon | Ground nutmeg |
| 2 | tablespoons | Butter |
| ½ | cup | 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.
Submitted By JEFF PRUETT On 03-26-95