Cobbler’s Pie

Ingredients

• 8 oz. suet or clarified fat
• 8 oz. self-raising flour
• 8 oz. dry mashed potatoes
• a little salt
• a little pepper
• 4 oz. or more of gristle
• 1 or 2 oz. onion
• 4 oz. dripping
• 1 lb. potatoes
• 4 oz. flour

Method

1. 1

   Line the sides of a pie dish with a suet paste made of the mashed potatoes, suet, flour, salt, and pepper.

2. 2

   Fry the onion in the dripping; when it begins to cook, add the flour and fry to a fawn colour.

3. 3

   Add the potatoes, cover with water or stock, season, and add the minced gristle.

4. 4

   Cook until the potatoes are done.

5. 5

   Fill the pie dish with the mixture, arrange a layer of cooked sliced potatoes on top, and bake for 80 minutes.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 26. The excerpt below is the record exactly as published.

Cobbler’s Pie Materials (For Paste)—8 oz. suet or | clarified fat, 8 oz. self-raising flour, 8 oz. | dry mashed potatoes, a little salt and pepper. } 3 96 THE VICTORY COOKERY BOOK (For Pie Filling).—4 oz. or more of gristle © taken from bones which have been used for — stock, 1 or 2 oz. onion, 4 oz. dripping, 1 lb. | potatoes, a little salt and pepper, 4 oz. flour. — Method.—Line the sides of a pie dish or baking-tin with a suet paste made of the - mashed potatoes, suet, flour, salt and pepper. © Do not use any water to mix. Fry the onion in the dripping; when this begins to — cook, add the flour, and fry to a fawn colour, then add the potatoes, cut into dice, cooked or raw, and cover with water or stock; season to taste, also add the gristle minced or cut small. Cook until the potatoes are done. Fill the pie dish with the mixture, © arrange a layer of cooked sliced potatoes on — the top, and bake for 80 minutes. The same dish can be made by filling all the ingredients © in without first cooking them, covering the — pie with an old plate or dish. _When nearly — done remove the plate, to allow the surface © to colour. In that case the time for cooking © will be 1 hour. Savoury herbs can be added, © and just a sprinkling of vinegar or Wor-— cester sauce will add piquancy to the boiled — gristle. Meat and Potato Flan Materials.—Potato pie crust (see p. 181), MEAT DISHES 97 mixture as described for cobbler’s pie (see p. 95), slices of cooked potato, a little fat to baste, a sprinkling of chopped parsley. Method.—Line a tin plate with potato- pie crust. Prepare the mixture as described for cobbler’s pie; fill the plate with this, and cover with slices of cooked potato. Baste with fat and bake to a nice colour. _ Serve sprinkled with chopped parsley. Potato Pancakes with Bacon Materials—1 lb. raw potatoes, 4 oz. bacon, 1 egg, juice of half a lemon, 4 |b. self-raising flour, salt, pepper and nutmeg. Method.—Place the lemon juice in a basin, and grate the potatoes into it. Add the egg, salt, pepper and a little nutmeg, and when mixed add the flour. First fry the bacon, then use the bacon fat to fry the pancakes. This quantity will make about 12 small pancakes. The potato pancakes can _ also be served with sweet syrup, in which case leave out the pepper and nutmeg. With | minced meat, cooked ham or cheese folded _ inside, they make a good breakfast dish. Potato Stew and Bacon Materials —1 lb. raw potatoes, 2 oz. 7 98 THE VICTORY COOKERY BOOK bacon, $ pint cold water, 4 oz. flour, salt, — pepper and savoury spice, 2 to 4 oz. onion, | a little chopped parsley. Method.<Cut-the bacon intoleieinna eal and boil in sufficient water to cover for 1 or 2 minutes. Drain off the water, put the bacon back in the pan, and allow to fry until the fat has partially melted, and then © add the onion cut into dice, and fry to a ~ light colour. Now add the flour and again fry to a fawn colour. Pour on the cold water, bring to the boil while stirring, and add the potatoes cut into quarters. The moisture should be level with the potatoes ; if not, add more water. Season with salt, pepper, and a pinch of savoury spice. Cook freely until the potatoes are done, and serve © sprinkled with chopped parsley. Bully Beef Stew Materials.—Slices of beef, potato stew prepared as in the previous recipe. Method.—Slice the beef into pieces a quarter of an inch thick, arrange these — neatly on a hot dish. Pour over the potato — stew, and place in the oven for 5 or 10 minutes. Serve at once. , Heated in this manner the beef will be whole instead of in shreds, pet eed _S- Ne ——= SSE MEAT DISHES 99 Two Meat Dishes from a Breast of Mutton —Mutton Broth and Stuffed Roll with Barley Materials—Breast of mutton, weighing 1} lb., 1 dried egg, 4 lb. mixed vegetables (carrots, turnips, onions and celery) cut small, 2 whole carrots, 2 quarts 8 gills of water, 2 oz. pearl barley, also 14 gill of ) pearl barley, 4 oz. salt, 4 oz. corn flour, a _ little cold milk, 1 tablespoonful vinegar, 1 | teaspoonful chopped parsley, a little pepper

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