NO.73
SPRING / SUMMER2024
Our Archive
No.42, Fall 2014
A Number of Savory Pies for Fall
A Number of Savory Pies for Fall
- in the critical
- Shameless PLUG: Buy the October issue of Petits Propos Culinaires.
- Our first monthly miscellany, being a book of surprises.
- Some handy books for cooking savory pies (and one that is not so handy).
- Traditional Yorkshire Food
- An illustrated Appreciation of Hochstadter’s Slow & Low.
- in the lyrical
- Holiday Gift Guide: Kitchen Gear, Drinking Vessels, Food and Housewares
- Holiday Gift Guide: Clothing & Accessories
- Holiday Gift Guide: Books
- An Now For Something Completely Different: The British Tradition of The Savory Pie
- A note on Medley pie, embedding recipes for it.
- in the practical
- Roast Turkey with Stuffing and Gravy.
- Boiled Turkey with Stuffing and Celery Sauce
- Turkey bread pudding
- How to Make Tea Properly, from What Shall We Have For Breakfast?
- A deconstructed pie of chicken and leek
- Chicken, leek and bacon pies
- A pie made with chicken, capers and corned beef or, if you dare, cured tongue.
- Venison pie another way
- Sea Pie
- Beef and mushroom pies
- Colonel Arthur Kenney-Herbert’s steak, ham and oyster pie.
- A Yorkshire ‘ham cake’ that is actually a simple pie.
- Black pudding and rhubarb pasties.
- Oyster and bacon pie.
- Resurrection pie.
- The Editor’s raised pork pie
- Mrs. Beeton’s steak & kidney pie.
- The Editor’s steak and kidney pie.
- Pleasant House Bakery’s
mushroom and kale pie. - Mushroom Pies
- An eighteenth century oyster and kidney pie.
- Steak pies sauced with Madeira
- Sea Pie
- Beef and mushroom pies
- Pork ciste.
- ‘Philadelphia’ beef and kidney pie.
- Giblets prepared another eighteenth century way, in a pie with steak
- Oyster and sausage pie