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  Recipe Home » Misc » Crab Pie England~ 1660
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  Crab Pie England~ 1660
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
1 1/2 lb Short pastry
1 lb Crabmeat
1/4 Eel, skinned & chopped, -OR-
1/2 lb Salmon, filleted
1 medium Onion, finely chopped
1/2 cup Currants
2 tbsp Peeled, sliced grapes or gooseberries or blueberries or a mixture
1/4 cup Breadcrumbs
4 tbsp Sweet herbs (e.g. tarragon, dill, or chervil), chopped
1/4 tsp Ground nutmeg
2 tbsp Butter
1/2 cup White wine
Instructions:
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.
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