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Devizes Pie was a pie made in Wiltshire, England. It has has long since fallen out of fashion.
The pie's filling is made from:
cold trimmed calves' head slices
calve's brain
pickled tongue
sweetbreads
meat from the calf
meat from a lamb
slices of bacon
hard-boiled eggs
This mixture is put in an oven-proof dish, covered with a top pie crust, baked, then let cool.
To serve, the crust is removed (sic), and the contents turned out onto a serving platter, garnished and served room temperature.
Literature & Lore
"DEVIZES PIE: Cut into very thin slices, after being dressed, cold calf’s head, with some of the brains, pickled tongue, sweetbreads, lamb, veal, a few slices of bacon, and hard-boiled eggs; put them in layers into a pie-dish, with plenty of seasoning between each, of cayenne, white pepper, allspice, and salt; fill up the dish with rich gravy; cover it with a flour-and-water paste; bake it in a slow oven, and when perfectly cold, take off the crust, and turn the pie out upon a dish; garnish it with parsley and pickled eggs cut into slices."
-- Catherine Emily Callbeck Dalgairns. The Practice of Cookery: Adapted to the Business of Every Day Life. London: Richard Griffin and Company. 1840.
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Bakeapple Pie, Butter Tarts, Chess Pie, Cottage Pie, Devizes Pie, Fray Bentos Pies, Huntingdon Fidget Pie, Lemon Pie Filling, Manchester Pudding, Manchester Tart, Marlborough Pudding, Melton Mowbray Pork Pies, Mincemeat, Molasses Pie, Osgood Pie, Pasticcio, Pecan Tassies, Pork Pies, Poutine à la Mélasse, Poutine Carreautée, Pumpkin Pie, Raised Pies, Shepherd's Pie, Shoofly Pie, Stand Pies, Stokenchurch Pie, Taffy Tarts, Tarte à la mélasse, Tartiflette Tart, Tortini, Vinegar Pie, Zougnes
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Other entries for Dishes
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