Cottage Pie

Ingredients

• Two lbs. potatoes
• scraps of cold meat
• 1 onion
• 1^ oz. butter
• pepper and salt to taste
• 3^^ glass milk

Method

1. 1

   Boil and mash potatoes (or if there are any cold ones at hand, they will do as well); put the milk and butter on the fire to boil, and when boiling pour upon the mashed potatoes and mix to a paste; place the meat in a pie dish with a little fat in layers, mince the onion and sprinkle each layer with it, also pepper and salt; half fill the dish with water or gravy and cover with the potatoes, smoothing neatly and marking with a fork into a pattern; bake for 30 minutes.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 94. The excerpt below is the record exactly as published.

Cottage Pie.— Two lbs. potatoes, scraps of cold meat, 1 onion, 1}/^ oz. butter, pepper and salt to taste, 3^^ glass milk

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