The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Medley Pie

Pastries - Savoury Double Crust Pies

General term for pie made with a mixture of ingredients, commonly meat with apple.

A correspondent in 'Lloyd's Weekly Newspaper' (Sunday 27 April 1845) referring to Sir Robert Peel's cabinet, described it as; "not unlike a certain detestable piece of cookery, which in the north of England is called "a medley pie," of which the ingredients are everything, the flavour nothing, When you take off the crust and stir It up, you find beef, and rabbit, and bacon, and apples, and onions, and turnips, and carrots - a bit, in fact, of everything that has passed through the larder, or the pantry, the last fort-night. Of course, your palate cannot give you the least information as to what you are eating, though your eyes, a sort of culinary Hansard assure you, against the evidence of all your other senses, that it is beef, and bacon, and apples, and so forth."

George Eliot's 'Impressions of Theophrastus Such' refers to a mythical literary review, a "lively but judicious publication known as the 'Medley Pie' "

See:
Derbyshire Medley Pie
Leicestershire Medley Pie
Medley Pie (Suffolk Version)



Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats