Bread and Meat Pie

Ingredients

• lib. stale bread
• one coupon's worth of any kind of meat or liver
• 21b. potatoes
• 21b. carrots
• Peel and chop *lb. of onions
• ad 12oz. of minced suet or fat

Method

1. 1

   Boil the carrots and potatoes, mash the potatoes with a little of the carrot water.

2. 2

   Run carrots and meat through a mincer.

3. 3

   Put the mashed potato, etc., in a dish; arrange the mince on top.

4. 4

   Pour hot vegetable water over the stale bread; leave till soft, squeeze dry.

5. 5

   Add onions to the bread with a heaped spoonful of chopped parsley or a quarter teaspoonful of sieved sweet herbs.

6. 6

   Season to taste with pepper and salt; beat up well.

7. 7

   If possible, add minced suet or fat to the mixture.

8. 8

   Scatter a few breadcrumbs on top.

9. 9

   Bake in a moderate oven till golden brown, and serve.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 110. The excerpt below is the record exactly as published.

Bread and Meat Pie,— lib. stale bread, ono coupon's worth of any kind of meat or liver, 21b. potatoes, 21b. carrots. Boil the carrots and potatoes, mash, the potatoes with a little of the carrot water. Bun carrots through mincer , run meat through mincer. Peel and chop *lb. of onions. Put the mashed potato. &c„ in a dish; arrange the. mince on top. Pour tiie hot vegetable water over the . stale bread; leave till soft, squeeze dry. t Add the onions to the bread with a heaped | spbjinful of chopped parsley or a quarter ; ieaspc.onful of sieved sweet herbs. Season to < ).:;stc with pepper and salt; beat up well. ! ll possible, ad 1 2oz. of minced suet or fa

Cook this with the app: pantry check, scaling, and the assistant.