Meat Pie

Ingredients

• About 10 oz. beef skirt or steak
• 2 oz. bullock’s kidney
• 1 tablespoonful flour
• 1 teaspoonful salt
• 1 teaspoonful pepper
• Boiling water
• Short or flaky paste

Method

1. 1

   Cut the meat into nice pieces, mix the seasoning on a plate, dip the meat in it, place it in a pie-dish, and half fill the dish with boiling water.

2. 2

   When the steam has escaped, wet the edges of the dish, line with narrow strips of paste, cover it with paste, press it lightly down, trim the edges neatly, and draw them up with the back of a knife.

3. 3

   Make a hole in the centre for the steam and gas to escape, ornament as liked, and bake in a hot oven at first (about 20 min.) then cook it more slowly (about 1 hour).

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 8. The excerpt below is the record exactly as published.

1 teaspoonful caper vinegar. 1 oz. flour. \ pint stock. Salt to taste. Method : — Mix the flour smooth with a very little cold water, add the half-pint of water in which the meat has been cooked, gradually, stirring well. Put it into a small saucepan,, and stir until it boils, adding salt to taste. If for Caper Sauce, cut the capers in two and add the vinegar. For Onion Sauce boil the onions in two waters until quite soft, then chop finely (they can be passed through a sieve, if wanted very fine), and stir them into the sauce. N.B. — If wanted richer, 1 oz. butter can be used, as for Melted Butter, see page 28, or half milk and half stock can be used. RICE PUDDING. Ingredients : — 1 quart milk. 4 oz. rice. 2 tablespoonfuls sugar, or to taste, f 1 oz. suet shredded, or \ A little butter or clarified dripping. Grated nutmeg to taste. A pinch of salt. Method : — Grease a pie-dish. Wash the rice, and put it in- to the dish with sugar, nutmeg, salt and milk, and bake as slowly as possible from 2 to 4 hours. The more slowly farina- ceous puddings are cooked the better ; it also makes them rich and creamy. . * ( 24 N.B.— Eggs are not necessary for Rice or any Farinaceous Puddings, though they add to the nourishment. LEG OF BEEF STEW. Ingredients : — 1 lb. of leg of beef. 2 carrots. 1 turnip. 2 onions (scalded). 1 oz. dripping. , 1 pint boding water. 1 tablespoonful flour. About 4- gill vinegar. Salt and pepper to taste. Method : — Cut the meat into neat pieces and lay them in 'the vinegar for a few minutes to soften the fibres. Fry the onions till brown, then drain them free from fat and put them into a stewpan with the meat, taking it out of the vinegar. Add the boiling water, cover closely, and simmer gently about 4 hours. Prepare the other vegetables, cutting them into small squares, and add them about 1 hour before the stew is finished. Just before serving it, mix the flour to a smooth paste, with a little cold water, add it to the stew, stir it until it boils, season to taste and serve on a hot dish. It should be stirred a few times while cooking. 1LB. — (1) Any tough meat, such as the leg or shin of beef, should not be fried, as it only makes it harder ; and as salt has the same effect, it is not added until the last. (2) Stews can also be cooked in jars with close-fitting lids (or covered with greased paper tied closely) in a slow oven. In this case, after taking the onions from the fat, put the flour to it, stirring until it is brown, then add the water gradually, still stirring well, until it boils ; pour this over the meat. 25 ROCK CAKES. Ingredients : — 1 lb. flour. 3 oz. dripping (clarified). 2 oz. currants. 2 oz. sugar. 1 eSS- About a- gill milk. 1 oz. peel (mixed). A pinch salt. 1 teaspoonful baking powder. A little grated nutmeg (if liked). Method : — Grease a baking-tin. Wash the currants, and beat the egg with a little of the milk. Beat the dripping to a cream, add the dry ingredients, and the egg and milk gradually, beating all the time. Put just sufficient milk to make it a stiff paste, or the cakes will not be rocky in ap- pearance. Drop the mixture on to the tin in little rough heaps with two forks and bake in a quick oven about 15 minutes. N.B. — (1) If the oven is not quite hot, the cakes will spread quite flat. (2) Baking powder should be added last whenever possi- ble, as it loses power as soon as it comes in contact with any moisture. When the mixture is very stiff, the baking powder should be added to the last portion of milk. (3) Salt is not needed when butter or lard is used instead of dripping. (4) The exact quantity of milk cannot be given, because the flour varies in the amount it absorbs, according to its quality. Good flour absorbs more moisture than poor flour. MEAT PIE. Ingredients-. — About 10 oz. beef skirt or steak. 2 oz. bullock’s kidney. 1 tablespoonful flour \ ■i teaspoonful salt > Seasoning. I „ pepper ) Boiling water. Short or flaky paste

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