tag:blogger.com,1999:blog-7922842813363952574.post2197501570893832974..comments2024-01-30T16:51:24.412-05:00Comments on Medieval Cookery: Pickled Meat PiesDochttp://www.blogger.com/profile/07934829703642231254noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7922842813363952574.post-78227419740163535232008-07-25T10:27:00.000-04:002008-07-25T10:27:00.000-04:00Thanks!Sooner or later I'm going to have to try th...Thanks!<BR/><BR/>Sooner or later I'm going to have to try this out - though I'm trying to find a lab that will test it for safety before I eat any of it.<BR/><BR/>I've made meat pies flavored with vinegar before, and they're actually not bad at all (see URL below for recipe). Then again, those pies don't have enough vinegar in them to act as a preservative.<BR/><BR/>To make Pyes (England, 17th c.)<BR/>http://www.medievalcookery.com/recipes/pyes.shtmDochttps://www.blogger.com/profile/07934829703642231254noreply@blogger.comtag:blogger.com,1999:blog-7922842813363952574.post-27486806527019966502008-07-25T08:47:00.000-04:002008-07-25T08:47:00.000-04:00I would be very interested to see if that would wo...I would be very interested to see if that would work! Not that i would be game to eat a vinegar infused pie... but definitely interesting.<BR/><BR/>Great site by the waySarah Ketleyhttps://www.blogger.com/profile/13421335686195152108noreply@blogger.com