Meat Pie

Ingredients

• One pound and a half of Buttock Steak
• Half pound of Bullock’s Kidney
• one tablespoonful flour
• one teaspoonful salt
• half of pepper
• Three-quarters of a pound of Flour
• Six ounces of clarified Dripping
• fill up the dish two-thirds with water

Method

1. 1

   Cut the steak into thin pieces and roll them up with a piece of kidney inside each; mix flour, salt, and pepper on a plate, dip each piece of meat into it.

2. 2

   Arrange these rolls in a pie-dish, and fill up the dish two-thirds with water.

3. 3

   Put flour into a basin with salt, rub in the clarified dripping, add cold water to make a stiff paste.

4. 4

   Roll out the pastry larger than the pie-dish, wet the edge, place the strip round the dish, and cover with the remaining pastry.

5. 5

   Bake for two hours.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 48. The excerpt below is the record exactly as published.

Meat Pie. Ingredients. One pound and a half of Buttock Steak. Half pound of Bullock’s Kidney. Seasoning (Flour, Salt and Pepper). Three-quarters of a pound of Flour. Six ounces of clarified Dripping. Cut the steak into thin pieces and roll them up with a piece of kidney inside each; put one tablespoonful flour, one teaspoon- ful salt, and half of pepper on to a plate, mix them together and dip each piece of meat into it. Arrange these rolls of meat and kidney in a pie-dish, and fill up the dish two-thirds with water

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