Goblet Pie

Ingredients

• 2 ozs. Meat (cooked or uncooked)
• 2 ozs. chopped Suet
• 2 ozs. chopped Apples
• 2 ozs. chopped Raisins
• 2 ozs. Moist Sugar
• 2 ozs. Currants
• 1 lb. Flour
• 1| oz. Dripping
• 1 teaspoonful Baking Powder
• | gill Water
• A pinch of Salt

Method

1. 1

   Chop all ingredients and mix well.

2. 2

   Place in a small pie-dish.

3. 3

   Mix flour, baking powder, and salt; rub in dripping; make a stiff paste with water.

4. 4

   Roll out 1 inch thick, line the dish with paste, cover with top, press down, trim edges, and make a hole in the center.

5. 5

   Bake for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 5. The excerpt below is the record exactly as published.

GOBLET PIE. Ingredients : — 2 ozs. Meat (cooked or uncooked). 2 czs. chopped Suet. 2 ozs. chopped Apples. 2 ozs. chopped Raisins. 2 ozs. Moist Sugar. 2 ozs. Currants. | lb. Flour. 1| oz. Dripping. | teaspoonful Baking Powder. | gill Water. A pinch of Salt. Method : — Clean, stone and chop the raisins ; clean the currants; chop the meat and suet finely, peel, core and chop the apples. Mix all the ingredients well together ; place them in a small pie-dish. Put the flour, baking powder and salt into a basin ; mix all together; rub in the dripping ; mix into a stiff’ paste with the water. Flour the paste board and the rolling pin ; roll out the paste | inch thick. Grease the edges of the dish, line with some narrow strips of paste. Wet the edge, put on the top, press it down. Trim ofF the edges and notch them with ! the back of a knife. Make a hole in the oentre. Bake i hour. Time, | hour. 17 (16) MEAT PIE. Ingredients : — | lb. Beef Skirt, or 10 ozs. Beef Skirt and \ 2 ozs. Bullock’s Kidney. ( \ teaspoonful Salt. | teaspoonful Pepper. 1 table-spoonful Flour. | Seasoning. lb. Fleur. 2 ozs. Dripping. | teaspoonful Baking Powder. 1 pinch Salt. | gill Water. Method : — Cut the meat into small pieces ; mix the seasoning on a plate ; dip the meat in it ; place it in a pie-dish ; pour in a gill of cold water. Put the flour, baking powder, and salt into a basin ; mix all together ; rub the dripping into the flour ; mix into a stiff paste with the water. Flour the board and rolling pin ; roll out ^ inch thick. Grease the edges of the dish ; line with some narrow strips of paste ; wet the edges ; put on the top ; press it down. Trim the edges neatly, and draw them up with the back of a knife. Make a hole in the top ; ornament according to fancy. Bake about 1 hour. Flaky paste may be used. Time, 1| hour. (17) BEEF TEA (QUICK). Ingredients : — | lb. of Gravy Beef. | pint of Water. A little Salt. Method : — Take the beef and cut it up very fine, removing all the skin and fat. Put it in a basin with the water : let it stand | hour ; pour it into a saucepan with the water and let it be twenty minutes in getting hot. Kemove it before simmering point, or the albumen will be hardened. Stir nearly all the time, then strain it off into a cup. Time, | hour. > 18 (18) CORNISH PASTIES. Ingredients : — ]- lb. of Buttock Steak. | lb. of Potatoes. 1 small Onion. | teaspoonful of Salt. A pinch of Pepper, i lb. of Flour. 3 ozs. of Dripping. | teaspoonful Baking Powder

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