This month the Montengarde Culinary Group is hosting a winter feast themed night. Since I’ve been wanting to do a hand raised pie for a while I figured this was a good occasion.
With that in mind I thought I’d do a minced meat pie. Yep, with actual meat. Though in the 16th century they’d just call it a Pye of Beefe. So I’m looking at six recipes from England in the 1590s.