Mutton Pie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

for the pie

steaks from a loin or neck of mutton ↝ Pork, loin, boneless, raw [Pork Products]
some of the fat
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a little onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little water ↝ Water, tap [Tap water]
a little paste ↝ Guava paste [Jams, syrups, toppings]
a moderately thick paste ↝ Guava paste [Jams, syrups, toppings]
each bone ↝ Pork, bones [Pork]

for the gravy

a bit of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a spoonful of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (9)

Cut steaks from a loin or neck of mutton.
Beat the steaks and remove some of the fat.
Season with salt, pepper, and a little onion.
Put a little water at the bottom of the dish, and a little paste on the edge.
Cover with a moderately thick paste.
Alternatively, raise small pies.
For small pies, break each bone in two to shorten it, season, and cover it over, pinching the edge.
When the pies come out of the oven, pour a spoonful of gravy into each.
Make the gravy from a bit of mutton.

Original Text

Mutton Pie.

Cut steaks from a loin or neck of mutton: beat them and remove some of the fat. Season with salt, pepper, and a little onion. Put a little water at the bottom of the dish, and a little paste on the edge; then cover with a moderately thick paste. Or raise small pies, and, breaking each bone in two to shorten it, season and cover it over, pinching the edge. When they come out, pour a spoonful of gravy, made of a bit of mutton, into each. The mutton should have hung.

Notes

—