Name: Devizes Pie
Cuisine: United Kingdom
Ingredients: Add slices of pickled tongue, sweetbread, lamb, veal, a few slices of bacon, and some hard-boiled eggs.; Put them in layers in a piedish with plenty of seasoning between each of cayenne, white pepper, allspice and salt.; Cover with a flour-and-water paste; make a hole in the middle.; Boil a calf’s head, cut it into very thin slices, with some of the brains.; Turn the pie out upon a dish; and garnish with parsley and pickled eggs cut in slices.

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

During the summer of 1928 a Wiltshire man who had made his home in New Zealand, wrote to the Town Clerk of Devizes to ask for the recipe of Devizes Pie. No one in the town had ever heard of it; then a recipe appeared in a small collection of county recipes, but no date was given nor its source. The Editor of this book, however, who was visiting Devizes discovered in her note-book (dated 1927) that it is given by Mrs. Dalgairns (1829), and the following year she found the fo