Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This was intended to be eaten by itself in Lent, but since few of us nowadays have to observe this long fast, it may be served as an unusual accompaniment to a plain roast. Particularly good with a leg of lamb with gravy and red-currant jelly.

Ingredients

Method

Line a large pie dish with the pastry, reserving enough for the lid. Be very careful that there are no holes anywhere in the lining.

Lay the vegetables in layers, sprinkling thickly with the chopped herbs and seasoning as you do so. The dish should be almost full. Beat the eggs well with the milk, and season. Carefully pour into the vegetables. They should be almost but not quite covere