Cottage Pie

Ingredients

• | Stock or water
• | 1 small onion
• | 1 tablespoonful of parsley
• Seasoning to taste
• | 1 oz. of dripping
• | 1 oz. of flour

Method

1. 1

   Chop the onion finely and fry in a little dripping till tender; mince the meat and parsley.

2. 2

   Mix all well, add seasoning and sauce, put into a pie dish, add water.

3. 3

   Cover with a thick layer of mashed potatoes; smooth over with a knife dipped in hot water, and mark into squares with a fork.

4. 4

   Put a few pieces of dripping on the top and put into a moderate oven to get thoroughly hot through — about half an hour.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 82. The excerpt below is the record exactly as published.

„ £ tablespoonful of parsley (chopped finely) ^ tablespoonful of sauce or catsup METHOD. Melt the dripping in a small saucepan ; when hot put in the onion and fry till tender ; add flour and stock, stirring all time, boil well ; add catsup and parsley. Mix well with the meat and spread out to get cold ; divide into small pieces, make into balls (flour the hands). Dip each one into egg and cover with bread crumbs. Fry a nice brown in deep hot fat. Drain on soft paper. Dish in a pile and garnish with parsley. N.B. — Instead of making sauce to bind the rissoles, an egg may be used, and quarter of a pound of mashed potatoes added. ^ gill of stock £ oz. of dripping ^ oz. of flour Seasoning Egg Bread crumbs Sauce to bind No. 561. MINCED VEAL. Minced veal ^ lb. of bacon I small blade of mace 1 teaspoonful of salt INGREDIENTS. | 1 lb. cooked veal 1 pint of stock 1 oz. of flour. 1 oz. of butter j ^ teaspoonful of pepper METHOD. Cut the veal in very small pieces, put the butter into a 230 saucepan, add the flour, stock, mace, salt and pepper ; simmer about half an hour, take out the mace, and put in the veal ; let it hot through, but do not allow it to boil ; roll the bacon and cook it, pour the veal on to a dish and place the rolls of bacon round it. No. 562. THATCH PIE. INGREDIENTS. 2 lbs. of cooked potatoes 1 lb. cooked veal, with stuffing £ pint of gravy 1 teaspoonful of salt \ teaspoonful of pepper 1 oz. of butter ^ pint of milk METHOD. Mash the potatoes thoroughly, add the butter and milk which has been warmed, mix well. Cut the veal into small pieces, put half the potatoes into a pie dish, then put in the veal, stuffing, salt, pepper, and gravy, place remainder of the potatoes on the top, make them smooth with a knife dipped in hot water, bake in a hot oven thirty minutes. No. 563. MINCE. INGREDIENTS. 1 lb. of cold meat | \ pint of stock or water 1 small onion j Pepper and salt to taste \ tablespoonful of flour METHOD. Mince or cut the meat into dice, fry the onion in a little dripping, add flour, brown it slightly, then add the stock ; let it boil and thicken. Now put in the meat and let it get thoroughly hot, but do not let it boil. Serve with sippets of toast or a border of mashed potatoes. 231 No. 564. HASHED MEAT. INGREDIENTS. | Salt and pepper Small piece of carrot j Nutmeg Water, bones METHOD. Put the bones into a saucepan, cover with cold water, and boil one and a half hours. Take out the bones and remove the fat from the stock. Fry the onion (cut in slices) in the dripping, with the flour, when brown, add the stock from the bones, and the carrot cut in very small pieces, the salt and pepper ; boil these half an hoar, then add. the meat cut in slices. Let it simmer gently for one hour, place on a hot dish, and garnish with sippets of toasted bread. No. 565. COTTAGE PIE. INGREDIENTS. \ lb. of cold meat | Stock or water \ small onion | Sauce or catsup I tablespoonful of parsley | Cold potatoes Seasoning to taste METHOD. Chop the onion finely and fry in a little dripping till tender ; mince the meat and parsley. Mix all well, add seasoning and sauce, put into a pie dish, add water. Cover with a thick layer of mashed potatoes ; smooth over with a knife dipped in hot water, and mark into squares with a fork. Put a few pieces of dripping on the top and put into a moderate oven to get thoroughly hot through — about half an hour. N.B. — This pie looks very pretty if a little of the mashed potatoes be made up into small balls, and the top of the pie nicely decorated with them. Cold meat 1 onion 1 oz. of dripping

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