Meat Pie
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 485. The excerpt below is the record exactly as published.
Meat Pie. — (1) Lay in a pie-dish layers of any Meat, season well with salt and pepper, and put over each layer of Meat a layer of apple, peeled, cored, and sliced, and a little chopped onion. Sprinkle among it about loz. of sugar, pour in a small quantity of stock, cover the pie with short-crust
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