(November 18, 2009)
Used 17th century instruction to fake the umbles (used cow bits and sheep's meat) and moved up to the 18th century to make the pie (notes will end up on website)
The black stuff is from a leak near the rim of the paste... I didn't quite seal the lid well enough and the pastry gave a little (hidden under the lid, but have another picture which shows the small leak).
The recipe makes around 8-10lbs of filling for a pie... this is a very small portion of the entire batch.
Not sure why I didn't lift it onto another plate for photo but there it is in it's glory lol... it easily picks off the plate in tact.
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