Casserole of Cold Meat

Ingredients

• 1 lb. potatoes
• oz. butter
• Salt and pepper
• 1 egg
• lb. cold meat, prepared as for mince.
• Browned crumbs
• Parsley or other garnish

Method

1. 1

   Boil the potatoes, dry well, then rub through a wire sieve or pass through a potato masher.

2. 2

   Add the butter, seasoning and egg, reserving a very little of the egg for brushing over the casserole.

3. 3

   Have a plain mould well greased and lined with fine browned crumbs.

4. 4

   Spread the potato smoothly over the bottom and sides of the mould, leaving a hollow to contain the meat, brush over with egg and bake in a quick oven till firm and brown at the edge.

5. 5

   Turn the casserole on to a dish, then reverse it, fill with the prepared meat, and garnish.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 18. The excerpt below is the record exactly as published.

Casserole of Cold Meat. 1 lb. potatoes. \ oz. butter. Salt and pepper. 1 egg. lb. cold meat, prepared as for mince. Browned crumbs. Parsley or other garnish

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