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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Original recipe came from 'The Compleat Sevant-Maid 1677) adapted by Theodora Fitzgibbon, 'The Art of British Cooking 1965. Ingredients:
1 lb medium-sliced ham |
3 hard-boiled eggs |
12 dates |
1/4 teaspoon nutmeg |
1/2 teaspoon cinnamon |
2 tablespoons currants |
2 ounces butter |
salt and pepper |
12 button mushrooms |
1 tablespoon chopped parsley |
1 tablespoon chopped lovage |
6 gooseberries |
1/2 pint cider |
6 tablespoons self-raising flour |
3 ounces butter |
salt |
water, to bind |
Directions:
1. Mix together the hard-boiled egg yolks and all the other ingredients, chopped very finely, except the ham, egg whites, cider and butter.
2. Cut the ham into slices about 4 inches long and fill each slice with the above mixture.
3. Roll up these'olives' and place them close together in a pie-dish.
4. Pour over the cider, add the chopped egg whites and dot with butter.
5. To make the pastry, work the fat into the flour, add the salt and make into a thick dough with cold water.
6. Keep cool until it is needed.
7. Damp the edges of the pie-dish and cover with the pastry.
8. Bake in a moderate oven for 40 minutes.
9. Can be eaten hot or cold.
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