Father Adam

Ingredients

• a cold roast of beef
• a lump of butter
• a bit of sliced onion
• pepper
• salt
• a tablespoonful of flour
• milk
• butter

Method

1. 1

   Slice the beef and place in a stewpan with gravy, butter, onion, seasoning, and water.

2. 2

   Stew gently.

3. 3

   Boil and mash potatoes with milk and butter, layer on top of the beef, and bake until brown.

4. 4

   Serve with sauce.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 51. The excerpt below is the record exactly as published.

pepper and salt; have three spring chickens cut into quar- ters and parboiled, with their gizzards and livers, as you would for any other pie ; have a baking-dish ready, cover the bottom of it with com, then put in the chicken, dotted over with pieces of butter; then put in the water in which the chicken was parboiled ; sprinkle with pepper and salt, then add the rest of the corn, and set in the stove to bake for about an hour, or until set and brown. Fathbb Adam. Whence the name came nobody knows, but the dish that bears it is one that is a favorite for common use with every family where it is known. When you have a cold roast of beef cut off as much as will half fill a baking- dish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion, and a seasoning of pepper and salt, with enough water to make plenty of gravy ; thicken it, too, by dredging in a table- spoonful of flour ; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to loa rJHGlNJ4 COOKMHY'BOOK. fill up your baking-diiih niter the otewed meat has been transferred to it. Tbe potatoes must be boiled done, mashed smooth, and beaten up with milk

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