Garrots Game Pie
Earlier diners ate their pies by cutting off the lid and eating the filling with a spoon. During the seventeenth and eighteenth centuries, the English had a taste for pies made in very elaborate shapes. The designs published by Robert May, Henry Howard, Edward Kidder and John Thacker give us a very good idea of what these extraordinary pies, custards and florendines looked like. A re-creation of garrots game pie with poached darioles of rabbit.
Chewitts
These small pies, rather like modern English pork pies, were known as chewitts, arranged here in a stack. Recipes varied, but they frequently contained a mixture of meat and dried fruit like mince pies. In late Stuart court cookery, they were sometimes used to garnish the elaborate bisques, terrines and olios of the first course.
