Battalia pie is an English large game pie, or occasionally a fish pie, filled with many small "blessed" pieces, beatilles, of offal, in a gravy made from meat stock flavoured with spices and lemon. The dish was described in cookery books of the 17th and 18th centuries.
Recipe for Battalia Pye from Eliza Smith's The Compleat Housewife, 9th edition, 1739
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Internationally recognised: afternoon tea in traditional English style in Philadelphia, Pennsylvania
Recipes from The Forme of Cury for "drepee", parboiled birds with almonds and fried onions, and "mawmenee", a sweet stew of capon or pheasant with cinnamon, ginger, cloves, dates and pine nuts, coloured with sandalwood, c. 1390
Thomas Dawson's The Good Huswifes Jewell was first published in 1585.
Pies have been an important part of English cooking from Tudor times to the present day.
