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Egg and Bacon Pie

Pastries - Savoury Open Pies

Usually an open shortcrust base filled with beaten whole egg with chopped bacon, baked.

Egg and Bacon Pie

Although only known by this name since the 18th Century, a similar 'Crustard of Fleshe', using pieces of fowl, occurs in earlier cookbooks back to Cury 1390.

See: Egg Pie

Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)

Egg and Bacon Pie to eat cold:
Steep a few thin slices of bacon all night in water, to take out the salt, lay your bacon in the dish, beat eight eggs with a pint of thick cream, put in a little pepper and salt, and pour it on the bacon, lay over it a good cold paste, bake it a day before you want it in a moderate oven.

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