Mutton and Potato Pie

Ingredients

• 2 lbs. mutton
• 1 lb. potatoes
• 1 onion
• cold water
• 1 tablespoonful flour
• 1 teaspoonful salt
• ½ teaspoonful pepper
• suet or rough puff paste

Method

1. 1

   Cut the mutton into two inch lengths, trim off the fat.

2. 2

   Mix the flour, pepper, and salt together, and roll the mutton in it.

3. 3

   Chop the onion.

4. 4

   Have the potatoes peeled and cut into slices.

5. 5

   Put layers of mutton and potato alternately in a pie dish, sprinkle the onion between the layers, have the mutton a little higher in the middle than at the sides of the dish, three parts fill with cold water.

6. 6

   Cover with paste and bake in a quick oven to cook the paste, and afterwards in a moderate oven for one hour to cook the mutton, taking care to see that the ventilator on the pie crust is open all the time.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 51. The excerpt below is the record exactly as published.

MUTTON AND POTATO PEE. 2 lbs. mutton 1 lb. potatoes 1 onion cold water 1 tablespoonful Hour 1 teaspoonful salt £ teaspoonful pepper suet or rough puff paste Cut the mutton into two inch lengths, trim off the fat. Mix the flour, pepper, and salt together, and roll the mutton in it Chop the onion. Have the potatoes peeled and cut into slices Put layers of mutton and potato alternately in a pie dish, sprinkle the onion between the layers, have the mutton a little higher in the middle than at the sides of the dish, three parts fill with cold water. Cover with paste and bake in a quick oven to cook the paste, and afterwards in a moderate oven for one hour to cook the mutton, taking care to see that the ventilator on the pie crust is open all the time. MUTTON PUDDING. 1|- lbs. lean mutton 1 small onion -J- teaspoonful salt d teaspoonful pepper suet paste 1 tablespoonful flour

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