A Grete Pye
| Yield: | 6 Servings |
| Categories: | Main Dishes, Medieval, Meat |
| 1 | lb | Shortcrust pastry |
| 1 | Egg white, beaten | |
| Until liquid | ||
| 1 | lb | Boned breasts of chicken |
| Pigeon or wild duck and/or | ||
| Saddle of hare or rabbit | ||
| (not stewing meat) | ||
| Salt and black pepper | ||
| 1 | lb | Minced beef |
| 2 | tb | Shredded suet |
| 3 | Hard-boiled egg | |
| Yolks crumbled | ||
| 1/4 | ts | Each ground |
| Cinnamon and mace | ||
| And a pinch of ground cloves | ||
| 1 | oz | Stoned cooking dates chopped |
| 1 | oz | Currants |
| 2 | oz | Stoned prunes soaked |
| And drained | ||
| 1/2 | c | Beef stock |
| 1 | tb | Rice flour or cornflour |
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