Pork Pie with Mustard – William Rabisha (1682)
This hearty, spice-layered pork pie was served at the Collegium Lunch Fundraiser Tavern in 2016 as the primary meat offering. Designed for easy transport, room-temperature service, and strong period flavor, this pie drew inspiration from The Whole Body of Cookery Dissected by William Rabisha (1682). Though technically outside the pre-1600 SCA period, Rabisha’s work reflects culinary techniques and seasonings in use during the Elizabethan and early Stuart period—and is commonly used by feast cooks for "late period" interpretations.
Original Recipe (Historical Source)
“Take a Loin of Pork and bone it, and cut thereof into thin collops beaten with the clever... season your Pork with pepper, salt, and minces sage... season your Veal with cloves, mace, nutmeg and minced Thyme... then a laying of pork... and then a laying of your veal... so continue... beat it well into a body, put it in your coffin... bake it: when it is cold, fill it with clarified butter.”
— William Rabisha, The Whole Body of Cookery Dissected (1682)
Modern Interpretation
Yields one 9-inch double crust pie
Ingredients:
1 lb pork loin, boned and trimmed of fat
2 egg yolks
1/8 tsp pepper
1/2 tsp salt (divided)
1/4 tsp sage
1/4 tsp thyme
1/8 tsp mace
1/4 tsp nutmeg
1/8 tsp ground cloves
3 tbsp butter, diced
2 pie shells (top and bottom crusts)
Instructions:
Slice the pork as thinly as possible.
Mix half the pork with pepper, sage, thyme, 1 egg yolk, and 1/4 tsp salt.
Mix the remaining pork with mace, nutmeg, cloves, 1 egg yolk, and 1/4 tsp salt.
Layer seasoned pork into the pie shell, alternating between the two mixtures.
Dot each layer with butter.
Seal the pie with the top crust, crimp edges, and vent.
Bake at 450°F for 20 minutes, then reduce heat to 350°F and bake an additional 25 minutes.
Serve warm, at room temperature, or chilled. Do not refrigerate if you’re aiming for period presentation.
Serving & Sauce Notes
This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.
For historical flair, explore “To Make Mustard Divers Ways”, which includes several period options, including preparations with vinegar, ale, and spices. These make excellent accompaniments to late-period pies or tavern fare. This pork pie was served with mustard—a classic pairing in both period and modern service. Choose stone-ground, whole grain, or period-inspired must sauces. A sweet-and-sharp balance pairs beautifully with the warm spices in the pie.
Vegetarian Alternative – Fridayes Pye (c. 1615)
If you’re feeding a mixed crowd or observing a meatless Friday, consider pairing the pork pie with a vegetable-based option. A Fridayes Pye, also attributed to early 17th-century English sources, uses greens or beets, apples, currants, and ginger for a sweet-savory blend that bakes beautifully in a single crust. It offers a flexible meat-free addition for dayboards or taverns.
Need a Meat-Free Pastry?
For vegetarian pies like A Fridayes Pye, try a butter-based or vegan crust suitable for Lent or no-flesh days. See below for options.
Bonus Recipe: Vegetarian & Vegan Pie Crust Options
Ovo-Lacto Vegetarian Crust:
2 ½ cups flour
½ tsp salt
½ cup cold butter, diced
¼–½ cup cold water
Optional: 1 tsp vinegar or orange flower water
Cut butter into flour and salt, add water gradually, and chill before rolling. Suitable for both savory and sweet pies.
Vegan-Friendly Crust (Modern Adaptation):
2 ½ cups flour
½ tsp salt
½ cup refined coconut oil or vegan butter substitute (cold)
¼–½ cup ice water
Mix as above. This crust mimics period fasting-day pastes while meeting modern dietary needs.
Historical Note: While vegan diets weren’t defined in period, oil-based crusts were used during Lent and no-flesh days. These adaptations maintain historical intent with modern clarity.
Historical and SCA Notes
While Rabisha’s work dates to 1682—technically post-period for SCA documentation—it captures pre-Civil War culinary practices, including layering meats, seasoning with spice blends, and enclosing pies in coffins for preservation. Many cooks use Rabisha’s recipes when looking for transitional or late-period English fare that bridges into the 17th century.
Looking for a fully period alternative?
Pork pies of similar construction appear earlier, notably in A Book of Cookrye (1591), which includes a Gammon of Bacon recipe using layered pork or bacon, spices, and pastry coffins. This version is solidly within SCA period and makes an excellent substitute if documentation is a concern.
