Title: Crab Pie England, 1660
Categories: Ethnic Seafood Pie Main
Yield: 4 Servings

1 1/2	lb	Short pastry
1	lb	Crabmeat
1/4		Eel; skinned & chopped, -OR-
1/2	lb	Salmon; filleted
1	md	Onion; finely chopped
1/2	c	Currants
2	tb	Peeled, sliced grapes or gooseberries or blueberries or a mi
1/4	c	Breadcrumbs
4	tb	Sweet herbs (e.g. tarragon, dill, or chervil), chopped
1/4	ts	Ground nutmeg
2	tb	Butter
1/2	c	White wine

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.

From _The Accomplisht Cook_ Robert May, 1660 Compiled and Updated by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1973 ISBN 0-8021-3296-0 Typos by Jeff Pruett.

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