Preparation info

  • To serve


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is an English eighteenth-century recipe, but there are much earlier versions. It will be seen that it bears the closest resemblance to Quiche Lorraine, except that it is covered.


  • 12 rashers of bacon (back)
  • 1 oz. (30 g.) butter 8


Cut the rind from the rashers and cut them into roughly 1-inch squares. Lightly sauté in a little butter but do not let them get brown or crisp.

Put all the bacon in a pie dish. Beat the eggs, cream, mace and seasoning well together and pour over the bacon, reserving a spoonful to gild the past