737. MUTTON PIE, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
for gravy
Instructions (11)
  1. Procure a neck of mutton, remove the scrag and the spine-bone, shorten the ribs to about three inches.
  2. Use these trimmings to make some stock or gravy for the pie.
  3. Cut the mutton into neat chops, pare off the superfluous fat.
  4. Season them with pepper and salt.
  5. Place them in the dish in circular order, one resting upon another in the same way as cutlets are dished up.
  6. Fill the centre with small new potatoes, or old ones turned into round balls.
  7. Boil the mutton stock down to the quantity required to nearly fill up the dish.
  8. Season with pepper and salt.
  9. Cover with puff-paste.
  10. Bake the pie an hour and a half.
  11. Send to table.
Original Text
737. MUTTON PIE, A L'ANGLAISE. PROCURE a neck of mutton, remove the scrag and the spine-bone, shorten the ribs to about three inches, and use these trimmings to make some stock or gravy for the pie. Next cut the mutton into neat chops, pare off the superfluous fat, season them with pepper and salt, and place them in the dish in circular order, one resting upon another in the same way as cutlets are dished up: fill the centre with small new potatoes, or old ones turned into round balls; boil the mutton stock down to the quantity required to nearly fill up the dish, season with pepper and salt, cover with puff-paste, bake the pie an hour and a half, and send to table.
Notes
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