INGREDIENTS

INSTRUCTIONS

1 qt cockles                2 c  milk 1 c water pepper 1 bunch Spring
onions         short-crust pastry
PASTAI RYTHON Rernove the cockles from their shells as in cockle cakes.
Line the sides of a pie-dish with the short- crust pastry. Cover the bottom
of a dish with the cockles. Clean and chop up the onions. Sprinkle overthe
cockles. Then add a layer of finely-chopped bacon. Repeat, ending with a
layer  of  cockles. Pour in the liquid in which the cockles were boiled.
Add pepper to taste. Use strips of pastry to criss- cross the top, brush
with milk and cook for 20-25 minuies in a hot oven (425/F. or Mark 7).
Posted to MM-Recipes Digest V4 #253 by "ray.watson"
<ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.

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