Cottage Pie

Ingredients

• Chop cold roast beef or veal fine
• 1 teaspoon onion juice
• 1 teaspoon fine-cut parsley
• 1 tablespoon chopped celery
• 1 tablespoon chopped green peppers
• 1 teaspoon salt
• Yz cup gravy stock or boiling water
• about 1 inch thick

Method

1. 1

   Chop cold roast beef or veal fine.

2. 2

   To each 2 cups of meat add onion juice, fine-cut parsley, chopped celery, chopped green peppers, salt, and gravy stock or boiling water.

3. 3

   Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes.

4. 4

   Brush the top with milk or white of egg.

5. 5

   Bake in a hot oven until the potato is well browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 256. The excerpt below is the record exactly as published.

COTTAGE PIE. — Chop cold roast 'beef or veal fine. To each 2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut parsley or 1 tablespoon chopped celery, 1 tablespoon chopped ^een peppers, if liked, 1 teaspoon salt, and Yz cup gravy stock or boiling water. Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes, about 1 inch thick

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