The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- 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
- Sausages
- Scones
- Soups
- Sweets and Toffee



Devizes Pie

Pastries - Top Crust
Wiltshire

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)

Devizes Pie.
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.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats