Mutton or Lamb Pie
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 106. The excerpt below is the record exactly as published.
MUTTON OR LAMB PIE.— Out finely, bits of raw mutton or lamb; put to stew in just water enough to cover, and cook slowly until the bones, if there are any, will separate from the meat. Put them in a pudding disli, season and thicken the gravy, and pour over 142 MUTTON AND LAMB the meat in the baking-dish. Make a nice baking= powder biscuit dough
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