Meat Pie

Ingredients

• Take bits of bone, gristle, and pieces of meat
• cover them with water
• thicken it with a tablespoonful of flour
• a small piece of butter
• Cut the cold meat into small square pieces
• with alternate layers of meat and parboiled potatoes

Method

1. 1

   Simmer bits of bone and meat in water, strain the gravy, thicken with flour and butter.

2. 2

   Layer cold meat and parboiled potatoes in a baking dish, sprinkle flour, add gravy, and bake for half an hour in a slow oven.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 147. The excerpt below is the record exactly as published.

MEAT PIE. Take bits of bone, gristle, and pieces of meat which are not nice for the pie, cover them with water, simmer gently for a long time; strain off the gravy so made, thicken it with a tablespoon- ful of flour and a small piece of butter, previously rubbed to- gether. If you have plenty of gravy, save a part of it to serve in a tureen. Cut the cold meat into small square pieces

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