Monday, June 22, 2009
Easy as pie, 1852 edition
Take half a pound of beef-marrow finely chopped, a few currants washed and picked, some slices of citron and orange peel candied, a little grated nutmeg, a table-spoonful of brandy, and the same of syrup of cloves, and half a pound of Naples biscuits; strain to this a quart of new milk boiled with cinnamon and lemon peel; allow the mixture to cool, and then add the yolks of eight eggs, and the whites of five. Bake it in a dish with a puff-paste round it.
--From The Illustrated London Cookery Book--
Most pies were meat based and recipes for sweet pies were mixed in with recipes for savory ones. They would even make free-standing pies, which almost sounds like an alien idea to me: