A Potatoe Pye

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Boil three Pounds of Potatoes, and peel them, make a good Crust, and lay in your Dish; lay at the Bottom half a Pound of Butter, then lay in your Potatoes, throw over them three Tea Spoonfuls of Salt, and a small Nutmeg grated all over, Six Eggs boiled bard and chopped fine, throw all ever, a Tea Spoonful of Pepper strewed all over, then Half a Pint of White Wine. Cover your Pye, and bake it half an Hour, or till the Crust is enough.