| Once upon a time, long long before National Health in any form was thought of, people in the country made a herby pie and served it as a spring tonic, because it was said to cool the fevered brow and give all the girls a fine complexion for the summer. So good is it, however, that there is no reason why we should not present it as one of our best meatless dishes. |
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About ½lb of dripping short crust. A large bunch of new and tender dock leaves. A handful of spring onion "thinnings". Half a dozen good heady sprigs of parsley. 2-3 fresh mint leaves. ½tea cup of coarse oatmeal. 2 eggs. Salt and Pepper. A walnut-sized piece of butter or dripping or margarine. |
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Possibly the first TV chef. |
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Wash all the herbs, shake out all the superfluous water, and chop them finely taking care to keep all the juice that runs as you chop. Mix the oatmeal and beaten eggs; season to taste. Grease a deep pie dish and line it with the rolled out crust, keeping part for the top. Pour the mixture, cut the small piece of fat in to tiny pieces and sprinkle on the top, then cover with the rest of the crust. Pinch the edges closely together, make two holes in the top of the piecrust, and bake in amoderate oven until the crust is done. Start for ten minutes at Regulo 7 or 450 degrees F. to raise the pastry and heat up the contents of the pie. Then reduce to Regulo 5 or 400 degrees F. for 25-30 minutes. |
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A little something to go with your Herby Pie |
