Meat Pie (a la Don Pedro)
From Cassell's dictionary of cookery, 1892
Serves 1
Chops will be tender and succulent.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 913. The excerpt below is the record exactly as published.
Meat Pie (a la Don Pedro).— This is a kind of ragout put into a tin made expressly for the dish. Take some mutton-chops, either from the loin or neck, trim them neatly and toss them, with some chopped parsley, butter, pepper, salt, &c., in a stewpan over a slow fire. Place the chops, with some good bro'svn gravy, into the tin baking-dish — " the Don Pedro tin" — and add slices of raw ham. Cover with the lid, but first fill in with mashed potatoes
Cook this with the app: pantry check, scaling, and the assistant.