Hunter's Pie

Ingredients

• two pounds of the best end of a neck of mutton
• three or four pounds of good potatoes
• pepper
• salt
• a small quantity of water

Method

1. 1

   Cut the mutton into chops, trim neatly, and remove excess fat.

2. 2

   Add pepper and salt, place in a stewpan with water, and stew gently for half an hour.

3. 3

   Boil and mash the potatoes.

4. 4

   Line a buttered pie-dish with the potatoes, add the meat and gravy, and shape a crust over the remaining potatoes.

5. 5

   Bake for half an hour.

6. 6

   If not browned, hold a red-hot fire-shovel over it for a minute or two.

7. 7

   Just before serving, make an incision in the crust and pour in boiling gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 732. The excerpt below is the record exactly as published.

Hunter's Pie.— Take two pounds of the best end of a neck of mutton, cut it into chops, trim these neatly, remove all superfluous fat,, add pepper and salt, put them into a stew- pan with a small quantity of water, and let them stew gently for half an hom-. Boil and mash three or four pounds of good potatoes

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