Updated: Dec 7, 2021
Potted pie in 16th century France was more similar to a stew than the pot pies we know today. They used all of the ingredients that we have today and served it with a brazen medieval flare. Try it for yourself (but don't get into any battles over it!!)
1 Pound of Meat
1 Tbsp Olive oil
3 Cups of Beef Broth
1 Tbsp No 25 Spice Blend
Salt to taste
To make a potted pie, take a leg of mutton and some beef fat and chop them up finely. Then put all in a pot with some good broth. For spices, add cinnamon, nutmeg, clove, ginger and fine spices and salt to taste. Don’t forget to add a lot of chestnuts when
they are in season.
Oak City Spice Blends suggests taking a pan, putting cubed beef in it, along with a light oil (or
lard) and browning it. Add in 3 cups of beef broth and bring to a boil. Add in 1
tbsp of No. 25 Spice Blend. Simmer for an hour. Add salt to taste.
No. 25 Ingredients:
Black Pepper, Cardamom, Cinnamon, Clove,
Galingale, Ginger, Long Pepper, Nutmeg
Click on the recipe card to print!!