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Medley Pie (Leicestershire Version)
Pies and Pastries
Leicestershire

Apple chunks with any cold meat, fatty bacon, ginger and seasonings under a shortcrust cover.


Original Receipt in the 'The Practice of Cookery' by Mrs. Dalgairns, 1830.

LEICESTERSHIRE MEDLEY PIE.

Cut some apples into quarters, take out the core, but do not peel them; cut thick slices of cold fat bacon, and any sort of cold roasted meat, season them with pounded ginger, pepper, and salt; put into the dish a layer of each, and pour over the top a large cupful of ale; cover the dish with a paste made with dripping or lard.



See: Medley Pies


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