Sea Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

filling

small pieces of salt beef
pickle pork ↝ Pork, pickled pork hocks [Pork Products]
veal chops ↝ Veal, chop [Beef, excludes ground]
mutton chops
a goose or a duck cut into pieces ↝ Goose, liver, raw [Poultry Products]
onions and potatoes cut into thick slices ↝ Onions, raw [Vegetables and Vegetable Products]
onions and potatoes cut into thick slices ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
plenty of pepper ↝ Spices, pepper, black [Spices and Herbs]

pastry

beef suet chopped fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]

serving

a good consumé

Instructions (7)

Make a paste with beef suet chopped fine, some flour and water; knead them well together.
Roll out the paste, sheet a large bowl with it.
Put into it the above ingredients alternately.
Cover it with the paste.
Put a cloth over.
Boil four hours.
When it is to be served up take off the cloth, make a little hole in the top, and add a good consumé.

Original Text

Sea Pie.

Take small pieces of salt beef and pickle pork, veal and mutton chops, a goose or a duck cut into pieces, onions and potatoes cut into thick slices, and season with a little salt and plenty of pepper. Make a paste with beef suet chopped fine, some flour and water; knead them well together, then roll out the paste, sheet a large bowl with it, put into it the above ingredients alternately; cover it with the paste, put a cloth over, and boil four hours. When it is to be served up take off the cloth, make a little hole in the top, and add a good consumé.

Notes

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