Pies of Paris

Pies of Paris

This meat pie has a wonderful combination of flavors, both sweet and savory.


Country: England
Century: 16th



  • 1 lb veal, cut into small pieces
  • 1 lb pork, cut into small pieces
  • 2 cups broth - beef stock
  • 1 cup red wine
  • 3 egg yolks
  • 1/8 cup curants
  • 1/4 cup minced dates
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 2 tsp sugar
  • Pie Shell

Boil pork and veal in broth and wine until mostly cooked. Drain meat and mix with remaining ingredients. Put into pie shell and cook at 350 for 45 minutes, or until the top of the pie begins to brown.


Original Recipe Sources

Source [A Noble Boke off Cookry, Robina Napier (ed.)]: To mak pyes of pairis tak and finyt fair buttes of pork and buttes of vele and put it ito gedure in a pot with freshe brothe and put ther to a quantite of wyne and boile it tille it be enoughe then put it in to a treene vesselle and put ther to raw yolks of eggs pouder of guinger sugur salt and mynced dates and raisins of corans and mak a good thyn paiste and mak coffins and put it ther in and bak it welle and serue it.