|
|
 Now most usually a double shortcrust pie filled with sliced onions in a cheese sauce, often with potato.  Image: Unknown  Original Receipt from 'Sevenoaks Chronicle and Kentish Advertiser' - Friday 04 July 1913 Cheese and Onion Pie.— One pound flour, 1/2 lb. lard or dripping, 1lb onions a grated cheese. Boil onions until soft. Make pastry, and line a large dinner plate. Chop onions, and lay on paste. Grate a little cheese (American preferred) over the onions, add seasoning, and cover with pastry. Time for cooking as for ordinary paste. Original Receipt from 'Daily Herald' - Tuesday 04 November 1930 Cheese and Onion Pie 1 lb., onions, 1lb cheese. cup milk. 1 oz. butter. 1 dessertspoonful flour. Parboil the onions, slice them fairly thickly and arrange in a greased pie-dish alternate rows of onion and sliced cheese. Pour over a white sauce made with the flour, milk and butter (blend the flour with a little of the milk before cooking). Sprinkle with seasoned breadcrumbs, dot with butter and bake half hour in hot oven. See also: Cheese and Onion Tart, Cheshire Onion Pie  2020  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |