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Mo

Roast on Sunday...

... cold on Monday, hashed on Tuesday, minced on Wednesday, curried on Thursday, broth on Friday, cottage pie on Saturday.

This was brought up in another thread that I can't find now.

I happened upon it quite by chance over the weekend in one of Delia's books, she attributes it to Dorothy Hartley with a reference to 'vicarage mutton'.
Actually the full quote is not roast on Sunday but hot on Sunday   .... and, strictly speaking, if it was mutton, it would be Shepherds Pie on Saturday  

We have Piggin' Pie  
12Bore

Mmm, Pie  
sod

Thank you Mo It was me that couldn't remember words, think you are right it would have been mutton back then beef was far to dear
bodger

Pies are just a distant memory for me these days. I've eaten far too many of them in the past.
sod

bodger wrote:
Pies are just a distant memory for me these days. I've eaten far too many of them in the past.


Sheperds/cottage pies aint bad pies I reckon  
Mo

bodger wrote:
Pies are just a distant memory for me these days. I've eaten far too many of them in the past.


So, now we know who ate all the pies!  
12Bore

bodger wrote:
Pies are just a distant memory for me these days. I've eaten far too many of them in the past.

Have you tried the Hairy Dieters trick of using pizza base to make pies? It works, and there's a lot less fat involved
LadySlip

'Popina'    do that and sell exceptionally well at markets and stuff  really good idea    i have recipe if you like
kat_lewis

Yes please LadySlip
Mo

I'd like to see the recipe too, please.
We bought Steve's son a Pizza stone for Christmas and a book to go with it, still tempted to get the book myself. It appeared to have pies in it too.
LadySlip

only just caught up girls    

Pizza dough for savoury tarts

220g strong flour
1 tsp dried quick yeast
1/2 tsp salt
2tbsp olive oil
1 egg
80ml water

Mix flour yeastand salt in a bowl. Make a well in the centre and pour in the oil egg and water. Draw everything together til you get a soft dough.

Transfer to a lightly floured surface and knead for a couple of minutes until soft but not sticky.

Roll to 3mm...ready to use


For a richer flavour....

Spelt Pizza Dough

220g wholemeal spelt flour
1tsp quick dry yeast
1/2 tsp salt
2 tbsp olive oil
1 egg
60ml water

Method as previous

there are all sorts of recipes for fillings i.e goats cheese tomato and basil
butternut squash and parmesan
aubergine red pepper and tomato
honey roast parsnip carrot and shallot
mushroom.......

Hope its useful....have fun

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