MUTTON PIE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 90 min Total: 90 min
Yield
6.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
Mode
  1. Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat.
  2. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish.
  3. Sprinkle over them the minced parsley and a seasoning of pepper and salt.
  4. Pour in the gravy, and cover with a tolerably good puff crust.
  5. Bake for 1-1/2 hour, or rather longer, should the pie be very large, and let the oven be rather brisk.
Crust Alternative
  1. A well-made suet crust may be used instead of puff crust, and will be found exceedingly good.
Original Text
MUTTON PIE. 734. INGREDIENTS.—2 lbs. of the neck or loin of mutton, weighed after being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy or water, 2 tablespoonfuls of minced parsley; when liked, a little minced onion or shalot; puff crust. Mode.—Bone the mutton, and cut the meat into steaks all of the same thickness, and leave but very little fat. Cut up the kidneys, and arrange these with the meat neatly in a pie-dish; sprinkle over them the minced parsley and a seasoning of pepper and salt; pour in the gravy, and cover with a tolerably good puff crust. Bake for 1-1/2 hour, or rather longer, should the pie be very large, and let the oven be rather brisk. A well-made suet crust may be used instead of puff crust, and will be found exceedingly good. Time.—1-1/2 hour, or rather longer. Average cost, 2s. Sufficient for 6 or 6 persons. Seasonable at any time.
Notes
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