Meat Pie

Ingredients

• Use any remnants of left-over beef, pork, veal, lamb or mutton
• and left-over potatoes
• or take small pieces of fresh meat
• and raw potatoes
• seasoning with salt
• and pepper to taste
• thicken with very little flour

Method

1. 1

   Boil meat and potatoes together until tender, seasoning with salt and pepper.

2. 2

   Let the gravy boil down and thicken with flour.

3. 3

   Line a deep pie pan with crust, add meat and potatoes with gravy, cover with a top crust, and bake until done.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 108. The excerpt below is the record exactly as published.

Meat Pie To 1 pt sifted flour add 1 teasp salt, 2 teasp baking powder, 2 tablesp butter or lard, and milk enough to make a soft dough. Cut 3 or 4 holes in the top crust, and insert in each a small buttered paper tube or cone, to permit the steam to escape. — [Mrs. M. E. R., Wis. MEAT PIES AND TOP CRUSTS 165 Crust for Pot Pie To 1 qt flour add 1 teasp salt, 4 teasp baking powder, and milk enough to make a stiff batter. Drop batter by spoonsful into a pan of flour, roll around in the flour, pat into shape with the hands, and when the meat is nearly done, drop these bits of crust into the kettle. The liquid should be boiling briskly. Cover and cook V2 hour. The covered kettle may be transferred from the stove to a hot oven, as soon as the crust is put in and if the kettle is not too full, it will not boil over, and the crust will not be heavy. — [Miss G. R., N. Y. Meat Pie Use any remnants of left-over beef, pork, veal, lamb or mut- ton and left-over potatoes ot equal quantity, or take small pieces of fresh meat and raw potatoes, and boil them together until tender, seasoning with salt and pepper to taste. Let the gravy boil down some, and thicken with very little flour

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