Preparation info

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A seventeenth-century recipe from an anonymous Scottish MS. The recipes are rich and fine in this MS.; it must have come from a great household, but its provenance is unknown.


  • an 8- or 9-in. open tart of short pastry, baked blind
  • 8 hard-boiled eggs
  • 2 raw eggs</


Beat the herbs into the butter and season with pepper and a little salt. Spread this on the pastry bottom. Cut the hard-boiled eggs in quarters and arrange them on the butter to cover it. Beat the raw eggs well with the cream and pepper and salt and pour over the hard-boiled eggs.

Bake at 350° F., gas mark 4, for 20 minutes or until egg mixture is just set and nicely brown on top. Serve