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Herb Pie

Pastries - Savoury Double Crust Pies
Historic

Green herbs, boiled, pressed dry and chopped, batter poured over, a top crust above and baked (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

HERB PIE. Pick two handfuls of parsley from the stems, half the quantity of spinach, two lettuces, some mustard and cresses, a few leaves of borage, and white beet leaves. Wash and boil them a little, drain and press out the water, cut them small; mix a batter of flour, two eggs well beaten, a pint of cream, and half a pint of milk, and pour it on the herbs. Cover with a good crust, and bake it.






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