Mutton or Veal Pie (No. 10)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the pie
For the crust
Instructions (11)
  1. Cut the mutton into chops, trim neatly, and cut away the greatest part of the fat from a loin or best end of a neck (the former is best).
  2. Season the chops and lay them in a pie dish.
  3. Add a little water and half a gill of mushroom catchup. Add chopped onion and potatoes if approved.
  4. Cover the pie with paste (No. 2).
  5. Bake for two hours.
  6. When done, lift up the crust from the dish with a knife.
  7. Pour out all the gravy and let it stand.
  8. Skim the gravy clean.
  9. Add more seasoning if needed.
  10. Make the gravy boil and pour it back into the pie.
  11. For a veal pie, use the brisket part of the breast, but it must be parboiled first.
Original Text
Mutton or Veal Pie.—(No. 10.) Cut into chops, and trim neatly, and cut away the greatest part of the fat of a loin, or best end of a neck of mutton (the former the best), season them, and lay them in a pie dish, with a little water and half a gill of mushroom catchup (chopped onion and potatoes, if approved); cover it with paste (No. 2), bake it two hours; when done, lift up the crust from the dish with a knife, pour out all the gravy, let it stand, and skim it clean; add, if wanted, some more seasoning; make it boil, and pour it into the pie. Veal pie may be made of the brisket part of the breast; but must be parboiled first.
Notes
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