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Meatpie (16th century) 5 chickenlivers 200 g of pork cut to small pieces 1 dl of cream salt and pepper 1 cl of porter 1/2 cl of irish whiskey a couple of plates of half puff paste Mix everything but the puff paste take a greased tin and make something that looks right (if youve never baked a pie before: dont try this recipe). stuff the pie with yer piestuffing and shove it into the oven (i nearly slipped and wrote something else there) at 175°c til ye can see the liver turning darkgrey. Now make a lid with little holes cut out, maybe in the shape of a jolly roger. Let the lid turn golden and serve while its hot with red beer.

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