Pig pye

From Cookipedia

A modern pig pye!

"Flea Pyg and cut him in pieces, season with pepper and salt, and nutmeg, and large mace, and lay in your coffin [mediaeval raised pie-crust] good store of

raisins and currans, and fill with sweet butter and close it and serve hot or cold."

This was taken from the wonderful book: Food in England - Dorothy Hartley

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