Meat Pie

Ingredients

• a layer of cold roast beef
• a little milk
• a level table-spoon of salt
• three table-spoons Chili-sauce
• a chopped onion
• sliced hard-boiled eggs
• cover with pie-crust

Method

1. 1

   Layer chopped meat, seasoning, and crackers in a dish, wet with gravy or broth.

2. 2

   Top with a layer of seasoned crackers mixed with milk and beaten eggs.

3. 3

   Bake covered for 30 minutes, then uncover to brown for 10 minutes.

As published

This recipe was extracted from Buckeye cookery (1892), page 211. The excerpt below is the record exactly as published.

Meat Pre.—Puta layer of cold roast beef or other bits of meat, chopped very fine, in bottom of dish, and season with pepper and salt, then a layer of powdered crackers, with bits of butter and a little milk, and thus place alternate layers until dish is full; wet well with gravy or broth, or a little warm water; spread over all a thick layer of crackers which have been sea- soned with salt and mixed with milk and a beaten egg or two; stick bits of butter thickly over it, cover with a tin pan, and bake half to three-quarters of an hour; remove cover ten minutes before serving, and brown. Make moister if of veal. Or, another way of making the pie is to cover any bits or bones, rejected in chopping, with nearly a pint of cold water, and let them simmer for an hour or more; strain and add a chopped onion, three table-— spoons Chili-sauce, a level table-spoon of salt, and the chopped meat; let simmer a few minutes, thicken with a table-spoon of flour mixed in water, — let boil once, take off and let cool; put a layer of this in a pudding-dish, then a layer of sliced hard-boiled eggs and a few slices from cold boiled pota- toes, then the rest of the meat, then eggs, etc.; cover with pie-crust

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