Battalia pie

Battalia Pie is a traditional British dish that dates back to the 17th century. The name "Battalia" is derived from the word "battle", as the pie is filled with a variety of meats, representing the spoils of war.

History[edit | edit source]

The first known reference to Battalia Pie is in The Accomplisht Cook, a cookbook written by Robert May in 1660. The book was intended for professional cooks and contains many elaborate recipes, including the one for Battalia Pie. May's recipe calls for a mixture of pigeon, chicken, veal, and lamb, along with herbs, spices, and butter.

Preparation[edit | edit source]

To prepare Battalia Pie, the meats are first cooked and then chopped into small pieces. The chopped meat is mixed with herbs and spices, and then placed in a pie crust. The pie is then baked until the crust is golden brown. Some variations of the recipe also include vegetables or fruit in the filling.

Cultural Significance[edit | edit source]

Battalia Pie is often associated with British history and culture, particularly the period of the English Civil War. It is sometimes served at historical reenactments or on special occasions. Despite its historical origins, Battalia Pie is not commonly found in modern British cuisine.

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Category: Pies

Battalia pie

History[edit | edit source]

Preparation[edit | edit source]

Cultural Significance[edit | edit source]

See Also[edit | edit source]

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