To make a Goofe Pye

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

crust

HALF a peck of flour ↝ Flour, 00 [Cereal Grains and Pasta]

filling

a pickled dried tongue boiled tender enough to peel
a goose ↝ Goose, liver, raw [Poultry Products]
a large fowl ↝ Guinea hen, meat only, raw [Poultry Products]
half a quarter of an ounce of mace beat fine ↝ Spices, mace, ground [Spices and Herbs]

Instructions (4)

Raise your crust just big enough to hold a large goose
first have a pickled dried tongue boiled tender enough to peel
cut off the foot
bone a goose and a large fowl

Original Text

To make a Goofe Pye.
HALF a peck of flour will make the walls of a goose-pye, made as in the receipts for crusts. Raise your crust just big enough to hold a large goose; first have a pickled dried tongue boiled tender enough to peel, cut off the foot, bone a goose and a large fowl; take half a quarter of an ounce of mace beat fine, a large tea

Notes

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