Meat Pie

Ingredients

• 1 pt. of left-over meat
• gravy or water (enough to almost cover)
• 1 good-sized onion
• 1 heaping teaspoon baking powder
• 1 saltspoon salt
• 1 scant }4 cup milk

Method

1. 1

   Take left-over meat, cut into small pieces, place in a pan with gravy or water and bring to a boil.

2. 2

   Make a soft biscuit dough and drop spoonfuls on the meat until covered.

3. 3

   Bake for 30 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 254. The excerpt below is the record exactly as published.

MEAT PIE.— Make a rich dough by sifting 1 level teaspoon of soda, 1 teaspoon salt in a pt. of flour; rub into flour 1 tablespoon lard and wet with sour milk to a nice batter that will drop from the spoon. Have the meat prepared as for meat pie, only have it hot in dish when crust is ready. Take a piece of white paper, make a tube with paper, place in center of meat dish and spread batter over top of pie. Bake J^ hr. — Mrs. J. C. Ca- ruthers, 3306 Vernon Ave., Chicago, 111. MEAT PIE. — Take any left-over of pot roast, stewed or boiled meat of any kind, cut up in small pieces, place in pan with gravy or water (enough to almost cover), let come to a boil. Have a very soft biscuit dough and drop by spoonful on the meat until well covered. Bake.^-Jane Parker 803 S. 2nd Ave., Maywood, 111. VARIATION I. — Take left-over meat and place in baking dish, add salt and pepper, and dredge with flour. Pour over this meat gravy, and heat. While this is 'heating, make a rich biscuit dough by sifting 1 heaping teaspoon baking powder and 1 saltspoon salt into 1 pt. flour, run in 1 tablespoon lard and wet with 1 scant }4 cup milk; d-rop this by the spoonful on the hot meat from the oven and spread to cover the pie. Bake J^ hr. By not rolling out dough you have a crust that Avill melt in the mouth. — Mrs. Ella Boswell, 2628 S. State St., Chicago, 111. VARIATION II.— 2 lbs. beef, pork, veal, lamb, mutton, or any cold meat, put in a baking-disih and place on top of stove. Chop 1 large onion fine and put in the meat and allow it to cook COOK COUNTY COOK BOOK 371 until onion is done. Season with pepper and salt, and thicken with 2 large spoonfuls of flour, mixed with a little water or milk. Take from stove and cover with pie crust or a rich biscuit crust, roll crust about J4 i"ch thick, and put in oven until crust is baked. — Mrs. Wm. Boss, 169 Locust St., Chicago, 111. VARIATION III. — Line sides of pudding disih with rich pie dough, cut meat in small pieces on bottom of dish, then a layer of thinly sliced raw potatoes, a little onion, salt and pepper, continue with a layer of meat and potatoes, end with meat, and cover with a rich pie dough; put a little water or gravy on so it will not burn. Bake ^ hr. Any left-over meat may be used in this. — Mrs. L. G. Bostock, 3300 S. Wabash Ave., Chicago, 111. , POTATO AND MEAT PIE.— Take 1 pt. of left-over meat, cut fine, put in a large size pudding dish or 'baking tin, and pour over it a dipperful of water, place on stove to boil. In the mean- time peel and slice 1 qt. of potatoes, 1 good-sized onion

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