Domestic Pasty

Ingredients

• about a pound of gravy beef
• about a pound and a half of these slices
• six shallots
• a dozen pepper corns
• the peel of a lime
• two carrots cut up
• a bunch of parsley
• a coarse stalk of celery with its leaves
• a table-spoonful of mushroom ketchup
• a bouquet of sweet herbs
• all the trimmings of the chicken

Method

1. 1

   Cut slices from the mutton and trim remnants from the bones.

2. 2

   Place bones and scraps in a stew-pan with shallots, pepper corns, lime peel, carrots, parsley, celery, mushroom ketchup, sweet herbs, and gravy beef.

3. 3

   Cover with warm water and simmer for three hours to produce broth.

4. 4

   Strain and cool.

5. 5

   Pound the saved lean remnants with anchovies, mix with the broth to make a puree.

6. 6

   Pack the pie-dish with layers of minced parsley, sliced mutton, sliced pork, and raw chicken joints on top, garnished with hard-boiled eggs.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 156. The excerpt below is the record exactly as published.

o- mestic Pastij" will, I think, commend themselves to house- keepers who know what it is to find a few pounds of good meat on their hands without an idea of what to do with them. When staying on the Hills some time ago, a question one day arose touching what could be done with the remains of a fine saddle of mutton. There was a piece of good cold-boiled pickled pork in the house, about a pound of gravy beef could be spared from the soup meat, and a nice chicken was also available. I decided upon making a pie. Having called for the saddle, I began by cutting as many slices as I could from the meat that remained untouched at the tail end : each slice was trimmed free from burnt skin, &c., and laid upon a separate plate. About a pound and a half of these slices having been obtained, I next cut off all remnants of good lean that still adhered to the bones, and put them into a bowl. The 276 CULINARY JOTTINGS FOR MADRAS. bones were then broken np, and cast into a large stew- pan with every atom of skin, fat, gristle, &c., that I could find left in the dish after the trimming operation. The whole saddle was thus disposed of. Into the stew-pan with the mutton bones, and scraps, I threw six shallots, a dozen pepper corns, the peel of a lime, two carrots cut up, a buncli of parsley, a coarse stalk of celer}- with its leaves, a table-spoonful of mushroom ketchup, a bouquet of sweet herbs, the aforesaid pound of gi^avy beef cut up, and all the trimmings of the chicken

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