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

Related recipes