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A 16th-century country farm recipe from Shropshire. Best using slices of gammon.
Ingredients
1 lb. of potatoes
1 lb. of apples
1 1/2 lbs. of bacon
Seasoning
1/2 a cup of chicken stock
1 tablespoon of molasses
Pastry top (pie crust or puff)
Method
Peel potatoes and apples and thinly slice.
In a well-greased Pyrex dish, layer potatoes, bacon and apple.
Season well.
Moisten with stock.
Cover with pastry. Cook for about one hour.
Recipe by member Pat Lutwyche,
taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter