Dished pie of sliced offals and meat, most traditionally calf's head with sliced brains, tongue and sweetbreads, with bacon, vegetables and sliced hard-boiled eggs in gravy, baked under a shortcrust lid.
See also: Umble Pie
Original Receipt from 'The practice of cookery' By Mrs. Dalgairns (Dalgairns 1830)
Cut into very thin slices, after being dressed, cold calf's head with some of the brains, pickled tongue, sweetbreads, lamb, veal, a few slices of bacon, and hard-boiled eggs; put them in layers into a pie-dish, with plenty of seasoning between each, of cayenne, white pepper, all-spice and salt; fill up the dish with rich gravy; cover it with a flour-and-water paste; bake it in a slow oven, and when perfectly cold, take off the crust, and turn the pie out upon a dish; garnish it with parsley and pickled eggs cut into slices.
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