• Parsley Pie

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  • short-crust pastry

  • two eggs

  • half a pint milk

  • one dessertspoonful plain flour

  • a little salt

  • two tablespoonfuls sugar

  • one dessertspoonful chopped parsley

  • one and a half ounces fat bacon, diced


  • Line a deep pie dish thinly with the prepared pastry.

  • Mix the flour with a little of the milk.

  • Beat the eggs in a large basin, pour in the remainder of the milk and add the blended milk and flour, salt, sugar and parsley.

  • Mix well and pour on to the pastry.

  • Finally, add the bacon and bake in a fairly hot over for half an hour or until the mixture has set.

This pie was usually eaten cold for afternoon tea.

Gower Peninsula.

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