Swiss Pie

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

parsnip ↝ Parsnips, raw [Vegetables and Vegetable Products]
kidney ↝ Kidney [Liver and organ meats]
the fat off the best end of a neck of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
the best end of a neck of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
sliced potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
beef gravy ↝ Gravy, beef [Dips, gravies, other sauces]

Instructions (7)

Cut some parsnip and a kidney into tiny bits.
Take the fat off the best end of a neck of mutton and cut the mutton into chops.
Put a layer of mutton, kidney and onion in a pie-dish.
Then a layer of sliced potatoes, with a little pepper and salt.
Then chops again, and so on till the dish is full.
Lastly sliced potatoes at the top, instead of crust.
Add a strong beef gravy and bake it well.

Original Text

Swiss Pie.
This comes up in a pie-dish without crust.
Cut some parsnip and a kidney into tiny bits, take the fat off
the best end of a neck of mutton and cut the mutton into chops.
Put a layer of mutton, kidney and onion in a pie-dish, then a
layer of sliced potatoes, with a little pepper and salt; then chops
again, and so on till the dish is full. Lastly sliced potatoes at
the top, instead of crust. Add a strong beef gravy and bake
it well.

Notes

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