Mutton and Turnip Pie

Preparation info

  • Serves

    4 or 5

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very old recipe from St Germains in south Cornwall. It came to my mother from one of the daughters of a very large but well-to-do hunting family, who said that it was normally put on the table for a Saturday dinner when there had been hunting, with a couple of boiled fowls and piece of bacon at the other end and a great dish of fresh caught pollock or mackerel flanking it. The young sons and daughters who had been riding half the day tried to eat fast enough to ha