Meat Pie

Ingredients

• flour
• butter
• ground mace
• pepper
• cayenne
• salt
• beaten egg

Method

1. 1

   Knead flour with butter to form a paste, roll it out, and place it on a jar.

2. 2

   Cut meat into small pieces, season with mace, pepper, cayenne, and salt.

3. 3

   Fill the paste with meat, cover with a pastry lid, trim edges, brush with egg, and bake in a hot oven for hours.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 20. The excerpt below is the record exactly as published.

flour, stirring it first with a knife, then knead it quickly till it forms a paste, roll it out on a floured board into a round cake and place it upon a block of wood or tin or a jar, and work it into a nice smoothness free from all creases. Cut off the edges but let the paste remain on the jar until cold. Cut the meat up into very small pieces removing all skin, season it with ground mace, pepper, cayenne, and salt. Remove the paste carefully from the jar, fill it with the meat and cover with a pastry lid, trim the edges neatly and decorate with the trimmings. Brush it over the top with beaten egg, tie a band of paper round and bake in a hot oven for hours. Use a thimble for decorative purposes. M. A. B. H. A. VEAL CUTLETS A LA ST CLAIR. I lb. veal cutlets. ] Pieces of bacon. Mashed potatoes. Cut the veal in neat cutlets, egg and breadcrumb them, and fry them with the bacon. Put the potatoes in the centre of the dish, with the veal and bacon round, and serve with tomato sauce. Season to taste. Miss Stewart Wright, 2 1 Landsdowne Cres., Glasgow. I or 2 small vegetable marrows. I’ep[x:r and salt. YUCHNA. {Stew from Syria). Some rice well washed and Some raw meat minced* (ctiual fiuantities). Hollow out the marrow from the ends, making it open from end to end like a thick walled tube. Mi,x the other 50 ingredients together and little more than half fill the marrow with mixture. Place in stewpan and cover with water and simmer gently till quite tender. If more water is required use boiling water. Same mixture is soiiTCtimes rolled in large vine leaves and stewed. Miss M'Millan, North Berwick. MEAT SHAPE WITH VEGETABLES. 6 ozs. of beef cooked and pounded. ^ pint of brown .sauce. J oz. Cox’s gelatine. I teaspoonful of made mustard. 1 dessertspoonful of ketchup. 2 or 3 mixed vinegar.s. I teacupful of cut vegetables (cooked). I teacupful of cut aspic or calf- foot jelly. Soak gelatine in cold water for 5 minutes. Strain and melt it in the sauce or stock. Mix meat, ketchup, mustard and vinegar together in a basin, then stir in the hot sauce and gelatine, mixing with a wooden spoon. Pour all into a wetted mould. Let stand till quite set. Turn out and make a border round it of the vegetables and jelly mixed together, or decorate in any other way. P. Q. R. DELICIOUS DISHES for DELICATE DIGESTIONS DELIGHTFULLY DEVISED By the Aid of — Yorkshire Relish SOLD IN BOTTLES AT 6d., Is., and 2s. each SOLE MAKERS Goodall, Backhouse & Co. I. E E O S Send Id. stamo for Cookery Book, doth bound, 104 pages 51 SALADS AND VEGETABLES. BEETROOT SERVED HOT. {By Hnd permission of Brown <L- Polsoti, Paisley). Although beetroot is usually taken cold with vinegar, it is a very pleasant vegetable eaten hot. Boil it till soft in the usual way, taking care not to crack the skin, and serve covered with white or onion sauce. BOILED ARTICHOKES. {By kind permission of Brown <0 Poison, Paisley). ^ lb. of Jeru.salem artichokes. A few drops of fresh lemon Lemon sauce. juice or a little vinegar. Wash the artichokes thoroughly and peel them. Put them on in cold water with the lemon juice or vinegar and enough salt to taste the water, and boil till they are tender, about f of an hour. When boiling, prepare lemon sauce. When tender pour off the water, leaving the artichokes quite dry and free from moisture. Lay on a hot vegetable dish and serve with lemon sauce poured over. BOILED CAULIFLOWER (Au Gratin). Trim the cauliflower, cut it flat at the bottom so that it may stand on the stem, score it across, then steep it in a basin of salt water head down for ^ an hour. Put into a pot of boiling water head down and let it boil rapidly until tender, about I of an hour. Keep the lid off, and put a pinch of baking soda in to keep the leaves green. .Sanee— i 07.. butter

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