Plain and Easy

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

Optional additions

a good many force-meat balls ↝ Cheese ball [Cheese]
a few artichoke-bottoms ↝ Artichoke [Other vegetables and combinations]
asparagus-tops ↝ Asparagus, raw [Vegetables and Vegetable Products]

Seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Filling

the gravy it was baked in ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (6)

If you have them, put in a good many force-meat balls, a few artichoke-bottoms and asparagus-tops.
Season your pye with pepper and salt to your palate.
Fill the pye with the gravy it was baked in.
If the meat be rightly seasoned when it comes out of the oven, it will want very little more.
Put on the lid, and bake it.
When the crust is done, your pye will be enough.

Original Text

PLAIN and EASY.
If you have them; put in a good many force-meat balls, a few artichoke-bottoms and asparagus-tops, if you have any. Season your pye with pepper and salt to your palate, and fill the pye with the gravy it was baked in. If the meat be rightly seasoned when it comes out of the oven, it will want very little more; put on the lid, and bake it. When the crust is done, your pye will be enough.

Notes

—