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A few weeks ago we had the family for Sunday lunch, nine adults and four grandchildren. My wife and was always cracking a meal, Roast beef and lamb – Grandchildren prefer lamb – roast potatoes, roast parsnips, cauliflower, small boiled potatoes, carrots and of course Yorkshire puddings with gravy and mint sauce to the lamb. All prepared and cooked by my long suffering wife, with the exception of the Yorkshire pudding that was precooked by "Aunt Bessie" and only needs to be heated in the oven. If you have not tried "Aunt" Bessie's Yorkshire puddings, try them, they taste so good and at a reasonable price is not worth the worth the time and effort to make your own.

Anyway after singing the praises of "Aunt Bessie," I am stupid as usual and the need to get to the point. Well, after being too lenient, also as usual, I sat with the two grandmothers, my mother and my mother in law and started remember the Sunday teatime in former days, when I was a boy. Everything then seemed to be homemade and can be wrong, but to my mind as the bag was not deep, the table always seemed to be laden with gifts.

In those days, away from anyone, so I can remember, was on a diet and worldwide obesity was not, in fact, there seemed fewer people beautiful on the proportions of time. Now I think, lack of hygiene standards in the grocery store – Bacon and hams hanging from the ceiling, butter in wooden barrels, wagon wheels big round of cheese, loose tea, sugar, flour and a wide variety of products dry, all packages or cut and wrapped by hand, with nary a rubber glove in sight – do us no harm and none of us seemed to be suffering from poisoning food. However, in the modern world today concerned about hygiene, health, sale dates, and warnings about food preparation, the people come down with it.

There, I had my little say about modern versus the old days, not that I'm against modern times in general, have better housing, better medical care, shorter working hours and better wages, but we have better food? Maybe it's my rose color specifications, but I like to think not.

So back to the spread of a typical Sunday lunch when I was a boy living in the home. Home baked rolls with butter and jam. At least two pie dish, such as bacon and egg, minced onion, cheese and onion, corned beef and potatoes, had a great pie or tart candy, and a variety of small cakes or pies. As for the greatest variety, selection may be Apple Pie, Blackberry and apple pie, cream pie or treacle tart and smaller, jam tarts, mince pies candy, piles of hay, coconut, tea biscuits, scones currants, biscuits and cakes with icing on top.

Mom said that my favorite was the bacon and egg, and I had to agree, although I remember being partial to cheese and onion. Now I think I liked all of the rest too. All I can remember did not like the boy was Jewish and was still to eat, because he was not allowed to leave the table until the plate was empty.

I know, I talk back, so I'll go to the point, after two hours listening as the matriarchs debated the finer points of cooking, I managed to get the recipe for bacon and egg pie. As a man without any skills in cooking, apart from consuming the finished product, I have reproduced the recipe said then and since my mother always right, will my fault if it fails.

Bacon and Egg Pie

Makes 4 servings

Ingredients for short crust pastry

8 oz plain white water flour ¼ teaspoon salt 2 oz 2 oz lard 2 tablespoons cold margarine

Mix flour and salt in a bowl, margarine and lard cut into small pieces, add to the bowl and rub between fingers until mixture is like fine breadcrumbs. Add water and stir until mixture begins to bind. Then use your hands to gently knead until dough is formed.

Roll on board with flour, fat 8 – inch cake tin and line with pastry, confectionery leaving enough for a lid.

The fillers

8 oz bacon

2 large eggs

A shake of pepper

Half a pint of milk

Halved bacon, fry over low heat for five minutes, not crisp, drain fat.

Place the eggs in the basin add pepper to taste, add milk and stir gently together.

Cover the base of cake with bacon, pour over egg mixture.

Cover pastry lid, crimp edges, cut two small slits on 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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