The ffest off the cockentryce: Humble Pies

To bake the humbles of a Deere. Mince them verie small, and season them with pepper, Sinamom and ginger, and suger if you will, and cloues & mace, and dates, and currants, and if you will, mince Almonds, and put unto them, and when it is baked, you may put in fine fat, and put in suger, sinamom and ginger, and let it boile, and when it is minced, put them together.



  • 1 beef heart
  • 1 beef kidney
  • 1 veal sweetbread (thymus)
  • 1 lb chicken hearts
  • 1 lb chicken livers
  • 6 packages puff pastry
  • 4 onions
  • 1 lemon
  • 2 TB peppercorns
  • 2″ fresh ginger root
  • 1/2″ turmeric root
  • 1 TB anise seed
  • 4 TBbutter
  • 2 tsp cloves
  • 2 tsp pepper
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 2 tsp salt
  • 2 TB honey


In advance, soak all of the organs together in cold water with 2 onions, the lemon, the peppercorns, ginger root, turmeric and anise seed. I soaked mine overnight. Dispose of the liquid when ready to begin.

Trim the organs. For the beef heart and kidney, use kitchen scissors to remove the purkinje fibers and hilum, respectively (the obvious gross tendinous or white portions). The kidneys are easiest if you separate the lobes and then use scissors to remove these fibers in one cut if possible. For the sweetbreads, use your fingers to separate the membranes. For all of the beef organs, blanch and cool before cutting. The chicken hearts can be trimmed simply by removing any remaining aorta. Chicken livers do not need to be treated.

Cut all of the organs into a small chop.

Over medium heat, melt butter. Chop and fry remaining onions. Add chopped meat, currants, and seasonings, and cook until all the meat is just cooked through. Allow to cool.

Roll out 2 equivalent pieces of pastry on a floured board, and top one piece with the meat filling in 1 TB portions. Cover with the second piece of pastry, use your fingers to seal off the individual pies, and use a knife or pizza cutter (or in my case, pie crimper from Alex!) to separate the pies. Poke each pie with a fork in the top. Re-roll any leftover bits of pastry dough for the next batch. I froze mine as I did these a week ahead, and then baked them off at 350 F for about 25 minutes. If yours aren’t frozen, cook them less time.


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