Savory Pie

Ingredients

• Twelve bread and parsley, or onion and sage fritters
• half a pound of mushrooms
• three eggs
• two ounces of tapioca
• three ounces of butter
• seasoning

Method

1. 1

   Cut the fritters in small pieces, also the eggs, previously boiled ten minutes; steep the tapioca twenty-four hours in a pint of water, then boil it half an hour with the mushrooms, finely chopped, mix all together, adding the butter and seasoning, nearly fill the pie dish, cover with paste, and bake it.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 48. The excerpt below is the record exactly as published.

SAVOURY PIES AND PUDDINGS. No. 72. — Carrot Pie. Carrots, and three ounces of butter. Fill a dish with carrots, half boiled, and cut in slices ; season with pepper and salt ; put in the butter and a little water, cover with paste, and bakedt. No. 73. — Cucumber Pie. One cucumber, two ounces of onion, and butter. Pare and cut a large cucumber in pieces ; take out the seeds, salt it well, and drain it in a coarse sieve two hours ; season with pepper and a little more salt, if required ; add the onion, cut small, and a little butter ; cover with paste, and bake in a moderately hot oven. A little tapioca may be added. No. 74. — Forcemeat Pie. One ounce of beets, one ounce of pareley, half an ounce of leeks, half a pound of bread crumbs, two oimces of butter, five eggs, and one ounce of tapioca. Rub the butter, and a dessert-spoonful of flour, into the bread crumbs ; add the herbs (chopped), season with pepper, salt, and a little mace ; mix all together with two eggs well beaten ; roll it VEGETARIAN COOKERY. 83 into rather small balls, and lay them in a pie-dish ; steep the tapioca ten minutes in half a pint of water ; pour it over the balls ; add three eggs, boiled, and cut in small pieces ; cover with paste, and bake it. It may be used either hot or cold. No. 75. — Mushroom Pie. Mushrooms, potatoes, and two ounces of butter. Peel the mushrooms, and if rather large, cut them in pieces ; add about the same quantity of potatoes, pared and sliced ; put them in a pie-dish with the butter and a little Avater ; season with pepper and salt ; cover with paste, and bake it. Stew the parings and stalks of the mushrooms half an hour in water, then strain, and pour it into the pie, when baked. No. 76. — Onion Pie. Onions, apples, quarter of an ounce of dried sage, and two ounces of butter. Cut the onions in two, boil five minutes, and chop them small, adding the sage ; season with pepper and salt, and put them in a pie-dish, with the butter and a little water. Pi-epare the apples as for sauce, with a little sugar ; lay them over the onions, cover with paste, and bake it. No. 77. — Potato Pie. Two pounds of potatoes, two ounces of onions (cut small), one ounce of butter, and half an ounce of tapioca. Pare and cut the potatoes ; season with pepper and salt ; put them in a pie-dish, adding the onion, tapioca, a few pieces of butter on the top, and half a pint of water ; cover with paste, and bake it in a moderately hot oven. A little celery or powdered sage may be added. No. 78. — Potato Pie. One pound and a half of potatoes, six ounces of turnips, two ounces of onions, one ounce of celery, one ounce of tapioca, one ounce of butter, and thiee eggs. 84 VEGETARIAN COOKERT. Pare and cut tlie potatoes and turnips ; chop the white part of the celery and the onion ; season with pepper and salt, add- ing the tapioca (previously steeped ten minutes in quarter of a pint of cold water) ; mix all well together, adding quarter of a pint more water, and the butter cut in small pieces ; cover it with a moderately thick paste, and bake in a rather quick oven. This may be served with thin brown sauce, poured upon two or three boiled eggs, cut small, in a sauce tureen ; or the eggs may be cut in small pieces and put in the pie. No. 79. — Savoury Pie. Twelve bread and parsley, or onion and sage fritters, half a pound of mushrooms, three eggs, two ounces of tapioca, and three ounces of butter. Cut the fritters in small pieces, also the eggs, previously boiled ten minutes ; steep the tapioca twenty-four horn’s in a pint of water, then boil it half an hour with the mushrooms, finely chopped, mix all together, adding the butter and season- ing

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