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The Pamphlet Collection of Sir Robert Stout: Volume 39

Vegetable Pies

Vegetable Pies.

53. Savoury Pie.—Cold omelet, three eggs, two table-spoonfuls of tapioca, quarter of a pint of cold water, one ounce of butter, and paste. Steep the tapioca in the water for ten or fifteen minutes; cut the omelet into small pieces; butter a pie dish, and spread a little of the tapioca over the bottom; then the omelet; then another layer of tapioca, adding seasoning, and a few small pieces of butter; cover with paste and bake. Add the eggs when the pie is nearly done. Supply water as needed to keep the tapioca at the bottom from burning.

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54. Vegetable Pie.—Ten ounces of potatoes, eight ounces of carrots, eight ounces of turnips, two ounces of onions, two ounces of butter, one table-spoonful of Hour, one pint of water, and celery to flavour.—Cut the vegetables into small pieces; stew them in a pan with the water; place them in a pie-dish; add the butter; cover with paste; bake in a moderate oven, and add water as required. [The same ingredients, boiled in a cloth, make a very excellent pudding.]

55. Potato Pie.—Two pound of potatoes, two ounces of onions (cut small), one ounce of butter, and half an ounce of tapioca.—Pare and cut the potatoes; season with pepper and salt; put them in a pie dish, adding the onion, tapioca, a few pieces of butter, and half a pint of water; cover with paste, and bake in a moderately hot oven.—A little celery or powdered sage may be added.

56. Goose Pie.—Boil a vegetable marrow, of a moderate size, soft enough to stick a fork into; then make a stuffing of four small onions, well scalded, a breakfast-cupful of bread crumbs, a large table-spoonful of powdered sage, some salt and pepper; mix together with a raw egg well-beaten, and a little milk; arrange the stuffing under the slices of vegetable marrow in a pie dish with four small pieces of butter; cover the dish with a plain paste, and bake in a brisk oven.