MUTTON PIE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

The remains of a cold leg, loin, or neck of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
2 blades of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
1 dessertspoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
1 teaspoonful of minced savoury herbs
a little minced onion or shalot ↝ Onions, raw [Vegetables and Vegetable Products]
a little minced onion or shalot
3 or 4 potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1 teacupful of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

Instructions (9)

Cut cold mutton into very thin slices (if leg) or thin cutlets (if loin or neck).
Place some mutton at the bottom of the dish.
Season well with pepper, salt, mace, parsley, and herbs.
Add a layer of sliced potatoes.
Add more mutton.
Continue layering mutton and potatoes until the dish is full.
Add the gravy.
Cover with a crust.
Bake for 1 hour.

Original Text

MUTTON PIE (Cold Meat Cookery).

733. INGREDIENTS.—The remains of a cold leg, loin, or neck of mutton, pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy; crust.

Mode.—Cold mutton may be made into very good pies if well seasoned and mixed with a few herbs; if the leg is used, cut it into very thin slices; if the loin or neck, into thin cutlets. Place some at the bottom of the dish; season well with pepper, salt, mace, parsley, and herbs; then put a layer of potatoes sliced, then more mutton, and so on till the dish is full; add the gravy, cover with a crust, and bake for 1 hour.

Time.—1 hour.

Seasonable at any time.

Note.—The remains of an underdone leg of mutton may be converted into a very good family pudding, by cutting the meat into slices, and putting them into a basin lined with a suet crust. It should be seasoned well with pepper, salt, and minced shalot, covered with a crust, and boiled for about 3 hours.

Notes

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