English Meat Pie

Ingredients

• Line a baking dish with Baking Powder Biscuit Dough No. 2
• Fill it with thin strips of cold meat, either turkey, chicken, game, veal, or lamb
• a small portion of boiled ham or tongue for flavor
• Fill the interstices with cooked mushrooms
• sweetbreads, and hard-boiled eggs, cut in dice
• hard-boiled eggs, cut in dice
• Minced parsley or a few capers, if liked

Method

1. 1

   Bake in a moderate oven until the crust is thoroughly cooked and nicely browned.

2. 2

   When cold, remove the square piece of crust cut from the center, and fill the pie with aspic jelly.

3. 3

   Set on ice, or in a cold place, ten or twelve hours.

4. 4

   Cut in slices an inch thick, and serve for breakfast, luncheon, or picnics.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 103. The excerpt below is the record exactly as published.

English Meat Pie. — Line a baking dish with Baking Powder Biscuit Dough No. 2. Fill it with thin strips of cold meat, either turkey, chicken, game, veal, or lamb, or with a combination of these meats. Use also a small portion of boiled ham or tongue for flavor and decorative effect. Lay the meat in the pie in such position that in cutting the pie the cuts will be across the strips of meat, and not parallel with them, and lay a strip of dark meat beside and upon a strip of white meat. Fill the interstices with cooked mushrooms, sweetbreads, and hard-boiled eggs, cut in dice. Minced parsley or a few capers, if liked

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