Mince Custard Pie

Press, Volume CII, Issue 30108, 17 April 1963, Page 3

Mince Custard Pie

"When tn doubt, buy lib of mince. There are •o many different things you can do with it,” the woman who stood next to me in the butcher's shop said. It is true, too, and a rule thousands of us work on. If that is what you took home today, here is a delightful way of turning it into a most savoury and appetising looking meal which will serve four to six easily. Ingredients: Thin slices buttered bread 11b mince 2 onions loz butter 4 tomatoes 1 tablespoon tomato sauce i a green pepper 1 rasher bacon Salt and pepper i cup stock or water i cup chopped parsley 3 eggs Ij cups milk

Method: Melt and make butter hot and in it fry one finely chopped rasher of bacon. Add chopped onion and fry together until brown. Add minced meat and continue browning. Peel and chop •tomatoes and add, together with stock or water, sauce and seasonings and chopped green pepper. Cover with a lid and simmer gently, stirring frequently until the meat is quite tender. Butter thin slices of bread and cut into quarters. Butter an ovenware dish and cover the bottom w’ith the bread, then arrange pieces up round the sides to make a picot edge at the top Turn in the mince mixture. Whisk eggs with milk, salt and pepper .(less custard may be used is desired). Stir in chopped parsley and pour over meat. Bake in a moderate oven until the custard is set and the bread browned. Cheese may be added to the custard topping if desired.