Pirog

Ingredients

• buttered pie dish
• cold boiled rice
• thin slices of smoked roe or smoked fish
• some pepper
• some nutmeg
• the white of an egg
• beaten egg
• bread-crumbs

Method

1. 1

   Roll out the dough about 1/4 inch thick and put it in a buttered pie dish; cover with cold boiled rice, then thin slices of smoked roe or smoked fish; sprinkle over some pepper and nutmeg.

2. 2

   The other half of the dough is to be lapped over the filling and in giving to the Pirog the form of a loaf close the edges with the white of an egg.

3. 3

   When closed, spread it over with beaten egg and bread-crumbs.

4. 4

   Bake it a light brown.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 11. The excerpt below is the record exactly as published.

buttered pie dish; cover with cold boiled rice, then thin slices of smoked roe or smoked fish ; sprinkle over some pepper and nutmeg. The other half of the dough is to be lapped over the filling and in giving to the Pirog the form of a loaf close the edges with the white of an egg. When closed, spread it over with beaten egg and bread-crumbs

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