Ingredients

How to make it

  • Parboil the Humbles of a Deer
  • Take all the Fat off them
  • Add the Beef Suet and mince it very small together
  • Season it with Cloves,Mace ,Nutmeg ,and a little Cinammon and Salt
  • Put some Currants,Candy's and Dates ,stoned and sliced
  • Fill your Pye and lid it
  • When baked put in some Sack and serve it
  • This ancient recipe is from Castle Howard in Yorkshire and is the inspiration for the saying "to eat humble pie " as only the peasants ate this pie ,the better meat being saved for the aristocrats .It was written down in 1734 .

Reviews & Comments 10

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  • dairine 4 years ago
    I found "umble pie" in a 1591 cookbook "A Book of Cookrye" which is available online for free (just google it). It is nearly the same but uses Claret instead of Sack. Here is the recipe:
    To bake the Umbles of a Deere.
    Mince them very small with Suet, and season them with Pepper, a little Ginger, a little Sinamon and Corance, and out into your paste, and when your pye is baked, put to it two spoonfuls of Claret wine, and shake it well togither.
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  • trencherwoman 5 years ago
    I would strongly dispute that "Humble Pie" as made to this recipe was eaten by peasants. In those days ingredients such as cloves, mace, nutmeg, cinammon, currants, candied orange,lemon and citron peel and dates were imported from far countries at huge expense and were affordable only by the very wealthy. To suggest that peasants might have eaten them is like suggesting welfare recipients today eat Kobe beef, Perigord truffles, Beluga caviar and hand-picked saffron.
    The recipe looks good, though.
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    " It was excellent "
    juels ate it and said...
    Very unique! Thanks for sharing such unusual recipes!
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    " It was excellent "
    debbie919 ate it and said...
    Very interesting story - love hearing where old familiar sayings come from...and I also never knew deer innards were called Humbles...too cool, thanks for posting! ^5
    Deb
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  • huxter 5 years ago
    Thanks for the comments and I will post some more including the frog recipe ---maybe Granny Clampett was the inheritor of this cookbook !! lol
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    " It was excellent "
    grizzlybear ate it and said...
    ;-) Interseting..but with that many cloves I am sure the taste was hidden.and they never had a tooth ache....hahahaha

    I have a friend that might actually try this but I will make sure I am not there when he makes it otherwise i will have to try it...LOL

    5 for interesting
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  • jett2whit 5 years ago
    I guess this is similar to what southerner's call "Chittlins" .... and I still don't eat 'em! LOL
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    " It was excellent "
    karlyn255 ate it and said...
    not my cut of tea but would try if someone made it. actually know people to pass this on to. Thanks. how about some more of those recipes fromthat book. frogs are abound here and would love a turtle recipe.
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  • sandygalesmith 5 years ago
    I may know some one that may like this.Thank you 4 the this post.
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  • huxter 5 years ago
    I was able to buy a book from Castle Howard in Yorkshire ,England which was a collection of ancient recipes used there over 250 years ago .It includes recipes for badger ,frogs ,viper ,roasred song birds ,mock turtle,calves head ,calves heel and neat's feet .There were recipes for more normal dishes like roast beef and sheep ,and leek soup but they couldn't compare with Humble Pie !!! By the way ,Sack was a dry sherry-type wine imported from Spain --when England weren't at war with them .
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