Scotch Pie

Ingredients

• Half a calf's head
• Chopped parsley
• Three eggs
• Flaky or puff paste
• Pepper
• Salt
• Cayenne

Method

1. 1

   Boil the calf's head till tender in as much water as will cover it; take it up, draw out the bones, and boil them again in the liquor till it is very much reduced; strain it off, and let it stand till cold, when it will be a jelly.

2. 2

   When all is cold, cut the meat into slices, slice the eggs, put some in the bottom of a pie-dish, then slices of meat, tongue, and brains, which must be previously boiled; season with pepper, salt, cayenne, and chopped parsley.

3. 3

   A few thin slices of bacon may be added if liked.

4. 4

   Repeat the layers till the dish is full.

5. 5

   Melt and pour in some of the stock it was boiled in, cover with flaky or puff paste, and bake.

6. 6

   When taken out of the oven, it should be filled up with more of the stock, melted.

7. 7

   Put away till next day, then turn it out on a dish; run a knife round under the crust if necessary.

8. 8

   Half a calf's head makes a good-sized pie.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 20. The excerpt below is the record exactly as published.

SCOTCH PIE Ingredients Half a calf's head. Chopped parsley. Three eggs. Flaky or puff paste. Pepper, salt, and cayenne

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