THE RIGHT RECIPE

Evening Star, Issue 21636, 3 February 1934, Page 21

THE RIGHT RECIPE

SOME DELICIOUS SAVOURY PIES Beef and Tomato Pie. Required: Five or six tomatoes, some cold cooked meat, a thick slice of bread, a little butter, a half-pint of gravy. Slice the tomatoes and place them in the bottom of a pie dish, and season with salt and pepper. Trim the fat and gristle from the cooked meat, and pass it through a mincing machine. Put this minced meat over the tomatoes. Cut off the brown crust of the bread, and soak the slice for a few minutes in cold water, squeeze it out very dry in a clean cloth, and chop the bread until fine then place over the meat. Pomin hair a pint of stock, shake a few browned crumbs over the top, and over all some scraps of butter. Bake for 20 minutes. Crayfish Pie. Remove meat from a good-sized crayfish and mix with 4oz breadcrumbs and 4oz butter. Add two tablespoonfuls vinegar, salt, and pepper to taste. Wash the shell and pack the mixture into it tightly. Sprinkle with breadcrumbs, and put a small bit of butter on top. Bake in the oven until a golden brown. Serve hot, or cold, with salad. Egg and Bacon Pie. Line a shallow pic dish with short pastry. Beat up two eggs and half a pint of milk, a little salt and pepper. Cut two rashers of bacon into very small pieces, pour all into pie dish, and bake, in a moderate oven until custard is set nicely browned. Roast Nut Pie. Take a pound of stale brown bread, one large cupful of shelled walnuts, one egg, a tablospoonful of olive oil, and a little grated onion, chopped parsley, and mixed herbs, with a seasoning of salt. Put the nuts through a mincing machine, soak the breach, squeeze dry, and mix other ingredients. Put in a buttered baking dish, stand in the oven in a larger dish filled with water, and bake two hours.