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</a> The meat used to fill these comforting pies ranged from rabbit to mutton and everything in-between, though beef seems to often have been favoured. Many 16th century recipes called for “neat’s” or beef tongue, while later, boiled beef became the go-to animal addition. “Boil a tender, nice piece of beef – any piece that is clear from sinews and gristle; boil it till it is perfectly tender,” advises one 1833 recipe, adding that the cook must be “very careful to get out every particle of bone and gristle”. (Are your tastebuds tingling yet?)
