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Susan Gilbert's late nineteenth century British cookery manuscript

Page 58

A Thatched House Pie
Take any earthen dish that is pretty deep rub the inside, with 2 oz of butter, then spread over it 2 oz of vermicilli,, make a good puff paste round it, pretty thick and lay it on the dish take 3 or 4 Pidgeons season them well with salt and pepper, and put a good lump of butter in them, and lay them in the dish with the breasts down, put a thick crust over them and bake it in a moderate oven, when done enough take the dish you intend for it, turn the Pie into it and the vermicilli will appear like thatch, which gives it the name of a Thatched House Pie. It a pretty corner dish for a dinner or a bottom for a supper Table. Mrs. G
Yellow Blan-Mange
Take 3/4 oz of Isinglass, 1/2 pint of cold water 1/4 pint of white wine, the juice and peel of one lemon, the yolks of 3 eggs, sweeten it to your own taste, then boil them all together, and pour it into your shapes. Mrs. Garnham

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A Thatched House Pie Take any earthen dish that is pretty deep rub the inside, with 2 oz of butter, then spread over it 2 oz of vermicilli,, make a good puff paste round it, pretty thick and lay it on the dish take 3 or 4 Pidgeons season them well with salt and pepper, and put a good lump of butter in them, and lay them in the dish with the breasts down, put a thick crust over them and bake it in a moderate oven, when done enough take the dish you intend for it, turn the Pie into it and the vermicilli will appear like thatch, which gives it the name of a Thatched House Pie. It a pretty corner dish for a dinner or a bottom for a supper Table. Mrs. G Yellow Blan-Mange Take 3/4 oz of Isinglass, 1/2 pint of cold water 1/4 pint of white wine, the juice and peel of one lemon, the yolks of 3 eggs, sweeten it to your own taste, then boil them all together, and pour it into your shapes. Mrs. Garnham