Vegetable Pies
From The profession of cookery, from a French point of view, 1894
Good combinations include macaroni, frizzled onions, green peas, tomatoes, haricot beans, mushrooms, potatoes, apples, and more.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 15. The excerpt below is the record exactly as published.
Vegetable Pies. As in carries^ a combination of different vege- tables produces a better result than any one kind used singly ; also the seasoning must not be given too sparingly. Most vegetables for pies should be at least partly cooked beforehand, and onions are more rich in flavour if previously /r/ecZ. A sprinkling of tapioca, sago, etc., gives smoothness and '' body ^' to the pie. Seasonings should consist of pepper, salt, fine herbs (dried or fresh), cayenne, mace, allspice, and sometimes grated cheese. As a rule the vegetables should be placed in separate laj-ers, the seasoning between, and the dish filled up with water, stock, or milk
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