Recipe for Crab Pie England, 1660

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Short pastry
1 lb	Crabmeat
1/4 x	Eel, skinned & chopped, -OR-
1/2 lb	Salmon, filleted
1 med	Onion, finely chopped
1/2 cup	Currants
2 tbl	Peeled, sliced grapes or gooseberries or blueberries or a mixture
1/4 cup	Breadcrumbs
4 tbl	Sweet herbs (e.g. tarragon, dill, or chervil), chopped
1/4 tsp	Ground nutmeg
2 tbl	Butter

Instructions:

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.

Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove

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