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Medley Pie (Leicestershire Version)

Pies and Pastries

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.


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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