DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Susan Gilbert cookbook, 1848-1887

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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 vermicelli, make a good puff paste round it, pretty thick and lay it on the dish take 3 or 4 Pidgeons seasons 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 vermicelli will appear like thatch, which gives it the name of a Thatched House Pie. It is a pretty cover dish for a dinner or a bottom for a Supper Table. Mrs. G - 

Yellow Blanc-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, the boil them all together, and pour it into your shapes. Mrs Gamhan

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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 vermicelli, make a good puff paste round it, pretty thick and lay it on the dish take 3 or 4 Pidgeons seasons 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 vermicelli will appear like thatch, which gives it the name of a Thatched House Pie. It is a pretty cover dish for a dinner or a bottom for a Supper Table. Mrs. G - Yellow Blanc-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, the boil them all together, and pour it into your shapes. Mrs Gamhan