Cover the potatoes in a sauce-pan with cold water, and
bring the water to the boiling-point, and when this is
reached take out the potatoes and cut them into small
square pieces. Put the pieces upon a plate and shred over
them the onion, add to these the steak, which must also be
cut into small square pieces, and sprinkle over all the
pepper and nearly all of the salt.
Toss these all now together with a fork, then place the
suet upon a board and chop it very finely, mix well with it
the flour, baking-powder, and the remainder of the salt, and
make these into a light dough with the cold water.
Cut the dough then into six or eight pieces, roll each
piece out round and to a quarter of an inch thickness, brash
the edges of the rounds with a little cold water, and put
into each an equal part of the meat mixture, gather up the
SHEPHERD'S PIE — SAUSAGE ROLLS. 71
edges of the crust and pinch them firmly together, brush
each over with a little egg or milk, and bake them in a
quick oven three-quarters of an hour.
Shepherd's Pie. — One pound of cold roast beef, one
Spanish onion, one and one-half ounce of butter, one half
ounce of flour, one pound of mashed potatoes, one table-
spoonful of catchup, one half gill of cold water, one tea-
spoonful of pepper, one tea-spoonful of salt.
Mince the meat very finely, and melt then in a sauce-pan
half an ounce of the butter, throw into it the minced meat,
and brown it well, keeping the meat moving all the time
to prevent its lumping. While this is doing sprinkle the
flour in by degrees, both to help the browning and to
thicken the composition. Add then the pepper, salt, and
water, and stir all until boiling, when the onion must be
sliced and put in. Draw the sauce-pan now to one side of
the fire, in order that it may keep hot without cooking, and
taking another sauce-pan, melt in it the remainder of the
butter, add to it the gill of milk, and when this boils throw
into it the mashed potatoes, and stir all together until the
potatoes are very hot.
Place then into a pie dish a layer of the potatoes, add
the catchup to the minced meat and cover the potatoes
with a layer of it, and so alternating the meat and potatoes,
fill all into the dish, leaving a last layer of potato at the
top. When this is done dip a knife into milk and smooth
this top covering with the blade of it, and place it in a
moderate oven for half an hour to bake, watching that the
potatoes at the top brown handsomely.
NOTE. — Veal, mutton, or cold beef -steak may be used for this
pie as well as the roast beef.
Sausage Rolls.— One half pound of cold pork, four leaves
of sage, and one half salt-spoonful of pepper, one grain of
cayenne, twelve ounces of flour, four ounces of butter, one
egg, one and one-half gill of cold water, one tea-spoonful of
baking-powder✪ Sausage Rolls, one tea-spoonful of salt.
72 MEATS.
Page 53 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cover the potatoes in a sauce-pan with cold water, and bring the water to the boiling-point, and when this is reached take out the potatoes and cut them into small square pieces. Put the pieces upon a plate and shred over them the onion, add to these the steak, which must also be cut into small square pieces, and sprinkle over all the pepper and nearly all of the salt.
Toss these all now together with a fork, then place the suet upon a board and chop it very finely, mix well with it the flour, baking-powder, and the remainder of the salt, and make these into a light dough with the cold water.
Cut the dough then into six or eight pieces, roll each piece out round and to a quarter of an inch thickness, brash the edges of the rounds with a little cold water, and put into each an equal part of the meat mixture, gather up the
SHEPHERD'S PIE — SAUSAGE ROLLS. 71
edges of the crust and pinch them firmly together, brush each over with a little egg or milk, and bake them in a quick oven three-quarters of an hour.
Shepherd's Pie. — One pound of cold roast beef, one Spanish onion, one and one-half ounce of butter, one half ounce of flour, one pound of mashed potatoes, one tablespoonful of catchup, one half gill of cold water, one teaspoonful of pepper, one tea-spoonful of salt.
Mince the meat very finely, and melt then in a sauce-pan half an ounce of the butter, throw into it the minced meat, and brown it well, keeping the meat moving all the time to prevent its lumping. While this is doing sprinkle the flour in by degrees, both to help the browning and to thicken the composition. Add then the pepper, salt, and water, and stir all until boiling, when the onion must be sliced and put in. Draw the sauce-pan now to one side of the fire, in order that it may keep hot without cooking, and taking another sauce-pan, melt in it the remainder of the butter, add to it the gill of milk, and when this boils throw into it the mashed potatoes, and stir all together until the potatoes are very hot.
Place then into a pie dish a layer of the potatoes, add the catchup to the minced meat and cover the potatoes with a layer of it, and so alternating the meat and potatoes, fill all into the dish, leaving a last layer of potato at the top. When this is done dip a knife into milk and smooth this top covering with the blade of it, and place it in a moderate oven for half an hour to bake, watching that the potatoes at the top brown handsomely.
NOTE. — Veal, mutton, or cold beef -steak may be used for this pie as well as the roast beef.
Sausage Rolls.— One half pound of cold pork, four leaves of sage, and one half salt-spoonful of pepper, one grain of cayenne, twelve ounces of flour, four ounces of butter, one egg, one and one-half gill of cold water, one tea-spoonful of baking-powder, one tea-spoonful of salt.
Records on this page
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