Thatched-House Pie

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Take an earthen dish that is pretty deep, rub the inside with two ounces of butter, then spread over it two ounces of vermicelli.
  2. Make a good puff paste, and roll it pretty thick, and lay it on the dish.
  3. Take three or four pigeons, season them very well with pepper and salt, and put a good lump of butter in them, and lay them in the dish with the breast down.
  4. Put a thick lid over them, and bake it in a moderate oven.
  5. When enough take the dish you intend for it, and turn the pie into it, and the vermicelli will appear like thatch, which gives it the name of thatched-house pie.
Original Text
TAKE an earthen diſh that is pretty deep, rub the inſide with two ounces of butter, then ſpread over it two ounces of vermicelli, make a good puff paſte, and roll it pretty thick, and lay it on the diſh ; take three or four pigeons, ſeaſon them very well with pepper and ſalt, and put a good lump of butter in them, and lay them in the diſh with the breaſt down, and put a thick lid over them, and bake it in a moderate oven ; when enough take the diſh you intend for it, and turn the pie into it, and the vermicelli will appear like thatch, which gives it the name of thatched-houſe pie.— It is a pretty ſide or corner diſh for a large dinner, or a bottom for ſupper.
Notes
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