Cottage Pie

Ingredients

• Remains of a cooked fowl.
• 1 tablespoon stock or 1 saltspoon Lernco added to a tablespoon hot water.
• ½ onion.
• 1 saltspoon salt.
• 1 saltspoon pepper.
• A good half-teacup mashed cooked yam or sweet potato.
• 1 teaspoon milk.
• ½ teaspoon butter.

Method

1. 1

   Free the fowl from skin and bone, mince it with onion, salt, and pepper.

2. 2

   Paint a small pie dish with butter, add the mince, mix yam with butter and milk, spread on top.

3. 3

   Bake for about twenty minutes until brown.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 42. The excerpt below is the record exactly as published.

onion. 1 tablespoou brown bread crumbs or crushed biscuits, 1 tablespoon flour. A pinch of salt and pepper. 1 breakfast cup ground nut oil. (£ teaspoon chopped parsley and tatassa). 1. Free the meat from skin, mince it and put it in the small pudding basin. Add to it the onion and the yam, salt, pepper (and parsley or tatassa if available) ; lastly add one of the eggs well beaten. If this paste is not quite thick enough to be shaped add a pinch of flour. Shape it into small cakes. FOWLS. 89 2. Put the oil into the flat saucepan and set it to heat over a good fire, watching it from time to time to see that it does not burn. 3. Break the second egg into a soup plate and beat it well. Spread the flour over one half of the cook’s board and the bread crumbs over the other; turn the croquettes first in the flour, then in the egg and lastly in the bread crumbs, pressing them well into the latter so that the crumbs adhere evenly to both sides of the croquettes. 4. By this time the fat should be ready for frying, when it has ceased to bubble, carefully slide in the croquettes which should be covered by the fat, Turn them over as soon as they are yellow, and take them out when light brown. If they come out greasy, it is because the fat was not hot enough. Note. — These croquettes can also be made with minced mutton or beef. If necessary, they can be made without eggs or bread crumbs, adding a dessertspoon stock and a pinch of flour to the paste, and rolling them in flour only before frying. If used to make an entree for a dinner party they can be dished on mashed yam or sweet potatoes or tinned peas, or passed with a little tomato sauce. 1 tablespoon bread crumbs. 1 tablespoon flour. 1 breakfastcup ground nut oil. Kromeskies. (II). The best parts of a roast fowl. 1 small teacup white sauce. 1 egg. 1. Cut in very small and regular pieces all the white of a fowl. Do not mince it but lay the wings and breast on a board and cut with a sharp knife. 2. Have ready a small teacup of white sauce (see index) which has been allowed to simmer a little longer than usual so as to thicken it. Mix it very gently in a pudding- basin with the pieces of fowl. When well mixed, spread on a plate which has been slightly greased with butter, and let it stand for nearly an hour till quite cold. 90 FOWLS. 3. Break the egg into a soup plate and beat it well ; spread the flour and the bread crumbs on the cook’s board. 4. Divide the mixed fowl and sauce into portions about the size of a small egg and roll them into balls in the flour : dip them in the egg and then into the bread crumbs. 5. Heat the oil in the flat saucepan, as soon as it is hot enough for frying carefully slide in the balls and fry them till light brown. Take out of the fat and serve at once. Like the croquettes, kromeskies should be perfectly free from grease, if the fat is at the right temperature. Cottage Pie. (I). Remains of a cooked fowl. 1 tablespoon stock or 1 salt- spoon Lernco added to a tablespoon hot water. £ onion. 1 saltspoon salt. 1 saltspoon pepper. A good half -teacup mashed cooked yam or sweet potato. 1 teaspoon milk. £ teaspoon butter.

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