Herb Pie

Ingredients

• Two Lettuces
• Three Shalots
• One pennyworth of Mustard and Cress
• A handful of picked Spinach
• Two handfuls of Picked Parsley
• A few strips of Mint
• Half an ounce of Butter
• Half a pound of Flour
• Two Eggs
• One pint of Milk
• Sufficient light pastry to cover the pie-dish.

Method

1. 1

   Wash all the herbs in plenty of water and put them into a saucepan with the shalots and butter.

2. 2

   Add sufficient water to keep them from burning, stir occasionally and cook until tender.

3. 3

   Drain and chop the herbs finely.

4. 4

   Put the flour in a basin and make into a batter with the well-beaten eggs and milk.

5. 5

   Grease a pie-dish, throw in the herbs and pour the batter upon them.

6. 6

   Cover with pastry, bake in a good oven until the paste is cooked (about half an hour).

7. 7

   Serve hot.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 42. The excerpt below is the record exactly as published.

HERB PIE Ingredients : Two Lettuces Three Shalots One pennyworth of Mustard and Cress A handful of picked Spinach Two handfuls of Picked Parsley A few strips of Mint Half an ounce of Butter Half a pound of Flour Two Eggs One pint of Milk Sufficient light pastry to cover the pie-dish.

Cook this with the app: pantry check, scaling, and the assistant.