A Devonshire Squab-Pye

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Make a good Crust, cover the Dish all over, put at the Bottom a Layer of sliced Pippins, strew over them some Sugar, then a Layer of Mutton-stakes, cut from the Loin, well seasoned with Pepper and Salt, then another Layer of Pippins; peel some Onions and slice them thin, lay a Layer all over the Apples, then a Layer of Mutton, then Pippins and Onions; pour in a Pint of Water, so close your Pye and bake it.