Meat Pie

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Time: Cook: 90 min Total: 90 min
Yield: 1.0 quart dish
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

crust

three quarters of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three quarters of a teaspoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
quarter of a pound of dripping
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
one gill and a half of water, or enough to make a stiff paste ↝ Water, tap [Tap water]

filling

meat ↝ Pheasant, raw, meat only [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]

Instructions (10)

Make a crust of three quarters of a pound of flour, three quarters of a teaspoonful of baking powder, and quarter of a pound of dripping, with a pinch of salt.
Rub the dripping into the flour, mix in the baking powder and salt.
Make into paste with one gill and a half of water, or enough to make a stiff paste (this depends on the quality of the flour).
Flour your board, rolling-pin, and hands.
Roll your paste a little larger than your pie-dish.
Cut your meat in slices, lay it in season with pepper and salt.
Fill two-thirds with water.
Cut a strip off your crust to lay on the edge of the dish, wet the edges, lay your crust on, trim it neatly round.
Decorate with the remains of the pastry.
Bake one and a half hours.

Original Text

Meat Pie.—Make a crust of three quarters of a pound of flour, three quarters of a teaspoonful of baking powder, and quarter of a pound of dripping, with a pinch of salt. Rub the dripping into the flour, mix in the baking powder and salt; make into paste with one gill and a half of water, or enough to make a stiff paste (this depends on the quality of the flour). Flour your board, rolling-pin, and hands; roll your paste a little larger than your pie-dish; cut your meat in slices, lay it in season with pepper and salt, fill two-thirds with water; cut a strip off your crust to lay on the edge of the dish, wet the edges, lay your crust on, trim it neatly round,decorate with the remains of the pastry, and bake one and a half hours. Two pounds meat will fill a quart dish.

Notes

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