nut-freesoy-freefish-freeshellfish-free
Meat Pie
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 140. The excerpt below is the record exactly as published.
Meat Pie Chop pieces of beef, veal, or lamb, or all three, and make a layer in the bottom of baking-dish with thin slices of tomatoes, a very little onion; season nicely; add bits of butter and rolled soda biscuits; repeat this until the dish is nearly full, then pour a cup of water into it and cover with a crust made of one pint of flour, into which you have sifted four teaspoons of baking powder, butter size of an egg and sufficient water
Cook this with the app: pantry check, scaling, and the assistant.