SAVOURY PICKLED WALNUT

1/2 lb. of Allinson bread
1 pint of milk
3 eggs
4 pickled walnuts and the vinegar to taste
1 tablespoonful of finely chopped parsley
1 teaspoonful of powdered mixed herbs
1 grated English onion
2 oz. of butter
pepper and salt to taste

Soak the bread in the milk, add the parsley, herbs, onion, eggs and seasoning. Mash up the pickled walnuts, dissolve part of the butter on the stove and add both to the other ingredients; mix all well. Butter a pie-dish with the rest of the butter, pour in the mixture, and bake.