Meat Pie (Turkish Style)

Ingredients

• lib. of flour
• 1 teaspoonful of salt
• an egg
• sufficient water
• a piece of any kind of raw Meat
• a baking-tin

Method

1. 1

   Sift flour on a table, make a bay in the center, add salt and egg, work together, stir in water to make a soft paste.

2. 2

   Roll out halves, sprinkle with butter, fold edges, roll out again, repeat five times.

3. 3

   Butter a baking-tin, lay one piece of paste, spread raw Meat, cover with the other piece, make holes, bake in a quick oven until browned.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 485. The excerpt below is the record exactly as published.

sufficient water to cover, then put it over the fire and stew for seven hours. Strain, set it to cool, and when perfectly cold take the fat off ; clear the jelly with whites of eggs, and run it through a jelly -bag. Meat Lozenges. — Put 2oz. of gelatine into lqt. of extract of Meat, and soak it for two hours. At the end of that time pour the mixture into a stewpan, and place it over the fire. Skim the liquid until no more scum rises to the top, and boil until reduced to a stiff’ gummy consistency. Pour the liquid on to plates, leave it until cold, then cut into strips, and then across again into diamond-shaped lozenges. For preserving the lozenges any length of time, they must be packed in tins and kept in a cool diy place. Meat Pie. — (1) Lay in a pie-dish layers of any Meat, season well with salt and pepper, and put over each layer of Meat a layer of apple, peeled, cored, and sliced, and a little chopped onion. Sprinkle among it about loz. of sugar, pour in a small quantity of stock, cover the pie with short-crust, put it into a moderate oven, and let it bake rather slowly. (2) Turkish Style.— Sift lib. of flour upon a table, make a bay in the centre, and put in 1 teaspoonful of salt and an egg. Work the ingredients together, then stir in sufficient water to make a softish paste. Divide the £»aste into halves, roll them out to the size of the baking- Fig. 1144. Meat Pie (Turkish Style). dish in which they are to be cooked, sprinkle them with a small quantity of warmed butter, then fold over the edges of the paste, bringing them to the middle. Dredge a small quantity of flour over, roll out again, and repeat the same five times. Butter a baking-tin, and lay one of the pieces of paste in it. Prepare a piece of any kind of raw Meat

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