I am starting off with something a bit less exotic and (I hope) fairly easy. This evening we will be having-
A Cheshire Pork Pie
Skin a loin of pork, cut in to steaks, and season it with salt, nutmeg and pepper. Make a good crust, put a layer of pork, then a layer of pippens pared and cored, a little sugar, enough to sweeten the pie, and then a layer of pork. put in half a pint of white wine, lay some butter on the top, and close your pie. It will take a pint of wine, if your pie be a large one. (The Universal Cook, 1797)
“Seven Centuries of English Cooking” has updated the recipe into modern language and measures.