COOK with Elizabeth

Press, Volume XCV, Issue 28250, 11 April 1957, Page 2

COOK with Elizabeth

Squib Pie In a collection of favourite recipes which were kindly sent to me there was this recipe called —I wonder why?—squib pie. It uses middle loin chops, apple and onion for filling; an unusual combination in a pie, and definitely well worth trying. Cook the filling one day. leave x over night and cover with a pastry crust next dey. Squib Pie: Middle loin chops as required, apples, onions, 1 tablespoon flour, 1 dessertspoon Worcester sauce, sugar and salt, pepper, shortcrust pastry. Cut all surplus fat from middle loin chops and place them in a casserole. Cover with a good layer of thinly sliced apple. Cover the apple with finely chopped onioil. Sprinkle with a dusting of pepper, and equal quantities of salt and sugar. Mix 1 tablespoon of flour to a paste with a little cold water and add 1 dessertspoon of Worcester sauce. Pour over the mixture in the casserole, then cover with a lid and cook for two hours in a low oven. Leave over night, than cover with a shortcrust lid and bake in a quick oven until the pastry is cooked.

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