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A few weeks ago we had family over for Sunday lunch, nine adults, four grandchildren. My wife as usual, was been a cracking meal, Roast beef and lamb – The grandchildren prefer lamb – roast potatoes, roast parsnips, cauliflower, Small potatoes, carrots and of course with Yorkshire pudding and mint sauce for lamb. All prepared and cooked by my long suffering woman, the only exception being the Yorkshire puddings which were precooked by "Aunt Bessie" and only need to be heated in the oven. If you have not tried "Auntie Bessie's" Yorkshire puddings, try them, they taste so good and so cheap that it is not worth the time and effort to make your decision.
Anyway after singing the praises of "Aunt Bessie," I am blithering as usual and need access to the place. Well, after the excesses, also as usual, I sat with the two grandmothers, my mother and my mother-in-law and we started to reminisce about the tea time on Sunday these days away when I was a young boy. Everything then seemed to be homemade and I could be wrong, but in my opinion, while the purse was not deep, the table seemed to always be loaded with goodies.
In those days away from anyone, as far as I can remember, was the plan and everyone was not obese, in fact, it seems have fewer people on the proportions heyday. Now that I think the lack of hygiene regulations in the grocer – Bacon and hams hanging from the ceiling, butter in wooden barrels, large round wheels of cheese basket, loose tea, sugar, flour and a variety dry products, all packaged or cut and packaged by hand, with nary a rubber glove in sight – do us no harm, and none of us ever seemed to suffer from food poisoning. Yet in the modern world concerned about hygiene, health, expiry date, and warnings on food preparation, people do come down with it.
That's it, I had my say about modern compared to the old days, not that I am against the modern day we usually have better housing, better medical care, shorter working hours and better wages, but we have better food? Maybe it's my rose tinted specs, but I like to think not.
But back to the spread on a typical afternoon tea Sunday, when I was a young boy living at home. Home buns bread baked with butter and jam. At least two blocks of plaque, such as bacon and eggs, meat and chopped onion, cheese and onion, corned beef and potatoes, steak and kidney, all baked on enamel plates used for this purpose only. Pickles, beets and sauce to go with them, and of course the sweet stuff. There was always a great pie or sweet and sour variety of small cakes or pies. As the largest variety, selection may be Apple Pie, Blackberry and apple pie, a pudding or treacle tart and smaller pie, sweet mince pies, haystacks coconut teacakes, currant scones, cookies and cupcakes with icing on top.
Mom said that my favorite was bacon and eggs, and I had to accept, although I remember being partial to cheese and onion. Now that I think I liked all of the rest too. The only thing I can never remember not liking a boy like butter beans and I still eat them because I was not allowed to leave the table until my plate was empty.
I know I'm back to buy it, so I'll get to the point, after two hours listening while matriarchs considered delicacies, I managed to get the recipe for Bacon and egg pie. As a boy without skill in the culinary arts, other than to consume the finished product, I reproduce below and said recipe since my mother always right, This will be my fault if it is false.
Pie Bacon and Eggs
Serves 4
Ingredients for pastry
8 oz plain white flour salt ¼ c. Tea 2 oz lard 2 oz hard margarine 2 tablespoons cold water
Mix flour and salt in a bowl, lard or margarine, cut into small pieces, add to the bowl and rub between fingers until mixture resembles fine breadcrumbs. Add water and stir until the mixture begins to bind. Then use your hands to knead gently until the dough is formed.
Roll on floured board, grease 8 – pie plate and thumb line with the dough, leaving enough dough for a cover.
Filling ingredients
8 oz bacon
2 large eggs
A handful of pepper
Half-pint milk
Slices of bacon cut in half, fry over low heat for five minutes, not crisp, drain fat.
Place the eggs in basins add pepper to taste, add milk and whisk gently together.
Cache of pie shell with bacon, pour the egg mixture.
Cover with lid of pastry, crimp edges, cut two small slits in top and brush with milk.
Bake in moderate oven, Gas Mark 6 / 400 ° F / 200 ° C for 30 minutes.
Copyright Fred Watson 2007
About the Author:
Fred Watson published his first book, a fantasy adventure novel aimed at the 8-12 age group, in November 2006. A grandfather of four, he loves to write for all age groups, has an abiding interest in history and continues on a regular basis to add new stories etc to his website. http://www.footprintpublishing.co.uk
Article Source: ArticlesBase.com – Sunday Lunch, Sunday Tea, Recipe, Bacon and Egg Pie
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