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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