Meat Pie
From True food values and their low costs, 1916
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 17. The excerpt below is the record exactly as published.
Scraps of veal, mutton, lamb, or lean pork, alone or all together, make a fine meat pie, or, finely chopped up. may be heated in tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.