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| A Fridayes Pye made with Greens instead of beets |
During my research, I ran
across a recipe that caught my attention for a dish that could be prepared for
large banquets that could be served warm or room temperature. The recipe can be found in John Murrell’s “A new booke of Cookerie”.
In our most recent meeting of our cook’s group, I brought this dish. It was agreed that it was very pleasant tasting. I didn’t miss the meat in this dish and I believe it would make a great starter dish for any banquet, possibly alongside some fresh cheese.
Recipe
WAsh greene Beetes cleane, picke out the middle string, and chop them small with two or three well relisht ripe Apples. Season it with Pepper, Salt, and Ginger: then take a good handfull of Razins of the Sunne, and put all in a Coffin of fine Paste, with a piece of sweet Butter and so bake it: but before you serue it in, cut it vp, and wring in the iuyce of an Orenge, and Sugar(Gloning, 2001).
Interpreted Recipe
In our most recent meeting of our cook’s group, I brought this dish. It was agreed that it was very pleasant tasting. I didn’t miss the meat in this dish and I believe it would make a great starter dish for any banquet, possibly alongside some fresh cheese.
Recipe
WAsh greene Beetes cleane, picke out the middle string, and chop them small with two or three well relisht ripe Apples. Season it with Pepper, Salt, and Ginger: then take a good handfull of Razins of the Sunne, and put all in a Coffin of fine Paste, with a piece of sweet Butter and so bake it: but before you serue it in, cut it vp, and wring in the iuyce of an Orenge, and Sugar
Note: The Beetes
that are being referred to are not beet roots, but chard, a member of the beet
root family, specifically red, or ruby chard, but any green can be used. I also
think this would be lovely made with beet root, but the line “picke out the
middle string, and chop them small” is the giveaway. For more information
follow this link: First
Beets Yielded Only Greens
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| Ingrediants for a Fridayes Pye |
1 bunch of swiss chard (or other leafy green) –OR- 2 pounds of beets, peeled and cubed
2 apples,
peeled, cored and quartered and chopped to same thickness as greens or beets
(whichever you choose)
¼ cup
raisins or currants
2 tsp.
ginger
Salt and pepper to taste
¼ cup
butter, melted
Juice of 1
orange (approximately ¼ cup)
1-2 tsp.
sugar (or to taste)
1 9” pie crust
Parbake your pie shell at 400 degrees for approximately 10
minutes then lower the heat to 350 degrees. Clean, wash and chop your greens,
and dry them. Mix together butter, apples, raisins, ginger, salt and pepper and
add them to your greens. Place the
mixture into your pie and bake at 350 degrees for 20-30 minutes or until apples
have softened. Before serving, add juice of orange and sugar.
Some things that I would do differently with this recipe
include finely chopping the greens. I
picked them apart, and they were a bit large.
I think this would also do very well if served in smaller bites, rather than
one large pie. It was suggested at the gathering that baking this dish as tarts
or in mini-cupcake tins would be a better choice.
Works Cited
Gloning, T. (2001, May 9). John Murrell: A new
booke of Cookerie; London Cookerie. London 1615. Retrieved May 15, 2015,
from http://www.staff.uni-giessen.de/gloning/tx/1615murr.htm
