Ingredients

• 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

Method

• 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.