Meat Pie

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For the filling

pieces of meat ↝ Pheasant, raw, meat only [Poultry Products]
a little fat or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
chopped onions ↝ Onions, raw [Vegetables and Vegetable Products]
a few slices of half-cooked potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
water just to cover the meat ↝ Water, tap [Tap water]

For the crust

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
six ounces of butter, or lard, or fat dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
just enough water to knead it into a stiff kind of dough or paste ↝ Water, tap [Tap water]

Instructions (10)

Fry the pieces of meat brown over a quick fire in a little fat or butter.
Season the meat with pepper and salt.
Put the fried meat into a pie-dish.
Add chopped onions to the pie-dish.
Add a few slices of half-cooked potatoes to the pie-dish.
Add enough water to just cover the meat.
Prepare the crust by mixing two pounds of flour with six ounces of butter, lard, or fat dripping.
Add just enough water to knead the crust ingredients into a stiff dough or paste.
Cover the pie-dish with the prepared crust.
Bake the meat pie for about an hour and a-half.

Original Text

No. 61. Meat Pie.

Of whatever kind, let the pieces of meat be first fried brown over a quick fire, in a little fat or butter, and seasoned with pepper and salt; put these into a pie-dish with chopped onions, a few slices of half-cooked potatoes, and enough water just to cover the meat. Cover the dish with a crust, made with two pounds of flour and six ounces of butter, or lard, or fat dripping, and just enough water to knead it into a stiff kind of dough or paste, and then bake it for about an hour and a-half.

Notes

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