Double-crust pie of various chopped vegetables, almost always including potato and carrot. Eaton 1822 uses broad beans, young carrots, turnips, artichoke bottoms, mushrooms, peas, onions, parsley, celery.
Compare with: Woolton Pie
Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)
Cut celery heads two inches long, turnips and carrots into shapes, some peeled button onions or two Spanish onions, artichoke bottoms cut into quarters, pieces of cauliflowers or heads of broccoli, and heads of large asparagus. Let all the vegetables be washed clean; then boil each separately in a sufficient quantity of water to cover them, and as they get tender strain the liquor into one stewpan and put the vegetables into another. Then add to their essence half a pint of strong consume, thicken it with flour and water, season to the palate with cayenne pepper, salt, and lemon juice; add also a little colour. Let it boil ten minutes and strain it to the vegetables; then simmer them together, and serve them up in a raised pie crust, or in a deep dish with a raised crust baked round it, two inches high.
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