POTATO PASTY

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Place the meat, cut in small pieces, at the bottom of the pan; season it with pepper and salt, and add the gravy and butter broken, into small pieces.
  2. Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner.
  3. If carefully baked, the potatoes will be covered with a delicate brown crust, retaining all the savoury steam rising from the meat.
  4. Send it to table as it comes from the oven, with a napkin folded round it.
Original Text
POTATO PASTY. 1332. INGREDIENTS.—1-1/2 lb. of rump-steak or mutton cutlets, pepper and salt to taste, 1/3 pint of weak broth or gravy, 1 oz. of butter, mashed potatoes. [Illustration: POTATO-PASTY PAN.] Mode.—Place the meat, cut in small pieces, at the bottom of the pan; season it with pepper and salt, and add the gravy and butter broken, into small pieces. Put on the perforated plate, with its valve-pipe screwed on, and fill up the whole space to the top of the tube with nicely-mashed potatoes mixed with a little milk, and finish the surface of them in any ornamental manner. If carefully baked, the potatoes will be covered with a delicate brown crust, retaining all the savoury steam rising from the meat. Send it to table as it comes from the oven, with a napkin folded round it. Time.—40 to 60 minutes. Average cost, 2s. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
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