From a New Book. CORNISH PIES
The devil, it used to be said, never came into Cornwall for fear of being made into a pie. It is certainly no exaggeration to say that in times past pies were pre-eminently the medium through which the culinary art of the Cornish housewife was revealed. So highly were these dishes once esteemed that a small cottage, in the parish of St. Merryn, is said to have been held for many years by one family in return for the sole quitreitt of a pie composed of limpets, figs and various sweet herbs. Tiie flavour of this strange hotchpot is said to have been excellent. Nothing was too big or too small, too tough or too greasy—nothing was considered too ‘‘common or unclean” to compose a Cornish pie. Proof of this may be seen in the mackerel pies, pilchard pies, conger pies, bream pies, ram pies, muggety pies, taddago pies, nattlin pies, curlew pies, squab pies, lammy pies, giblet pies, leek pies, “tatty” pies, “herby” pies, and many more which formerly graced the tables of old Cornwall. Of all the various fish pies, that made from pilchards was certainly the most odd. This pie formerly went by the name of "starry-gazy,” from the fact that the fish were cooked therein whole, with their heads projecting through the crust, and their eyes goggling toward the ceiling.— Cornish Homes and Customs, by A. K. Hamilton Jenkin.
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Dominion, Volume 28, Issue 94, 15 January 1935, Page 7
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239From a New Book. CORNISH PIES Dominion, Volume 28, Issue 94, 15 January 1935, Page 7
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