Meat Pie

Ingredients

• f lb. of MILLENNIUM flour
• ii teaspoonfuls of BORWICK'S BAKING POWDER
• 8 ozs. of margarine, or lard and margarine mixed
• a small quantity of lemon juice
• a little water
• a little water
• small pieces of lean pork or veal and ham
• a little dried herbs
• pepper
• salt

Method

1. 1

   Prepare meat by cutting it into thin slices and rolling in small pieces of kidney and fat.

2. 2

   Cover these rolls with well-seasoned flour, and pack into a deep dish, adding a little water to form gravy.

3. 3

   Make pastry with flour, baking powder, margarine, lemon juice, and water.

4. 4

   Cover the dish with pastry, decorate it, and leave a hole in the center for steam to escape.

5. 5

   Bake in a moderate oven for 2 to 2.5 hours.

Nutrition per serving

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 3. The excerpt below is the record exactly as published.

small pieces of lean pork or veal and ham, flavoured with a little dried herbs and pepper and salt. Put on the cover, and bake in moderate oven for 2 or 2J hours, according to size. MEAT PIE. Prepare meat by cutting it in thin slices and rolling into it small pieces of kidney and fat. Cover these rolls with well-seasoned flour, and pack — not too tightly — into a deep dish, adding a little water to form gravy. The pastry should be made of f lb. of MILLENNIUM flour, ii teaspoonfuls of BORWICK^S BAKING POWDER, 8 ozs. of margarine, or lard and margarine mixed, and a small quantity of lemon juice and water. Make this into a good short crust or flaky pastry, and cover dish. Decorate it, and leave a hole in the centre of the top of the crust to allow the steam to escape. JAM TURNOVERS. i lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. 6 ozs. margarine. I dessertspoonful sugar. A little milk. Make into a short crust, roll out very thinly, and cut into rounds. Place a little jam on the centre of each. Damp half-way round the edge, then fold over and press edges together. Place on a flat tin and bake. Sprinkle with castor sugar, and serve. 12 BORWICK'S COOKERY BOOK. RAISIN CAKE. \ lb. margarine. 3 ozs sugar. I egg. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. J lb. currants (cleaned). J lb. raisins (stoned). A pinch of salt

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