Mutton or Lamb Pot-pie

Ingredients

• 3 lbs. of lean mutton
• a cupful of salt pork
• a pint of flour
• a half-teaspoonful of salt
• a teaspoonful of baking-powder
• enough milk to make a soft dough

Method

1. 1

   Cut mutton into small squares, removing fat and gristle.

2. 2

   Simmer in cold water for an hour.

3. 3

   Add diced salt pork and stew for another half-hour.

4. 4

   Season to taste.

5. 5

   Make a biscuit dough with flour, salt, and baking powder, wet with milk.

6. 6

   Cut into strips and drop into boiling stew.

7. 7

   Cover and cook for 10 minutes.

8. 8

   Serve at once.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 253. The excerpt below is the record exactly as published.

utton or Lamb Pot -pie. — Cut 3 lbs. of lean mutton into small squares. If there are any bits of fat and gristle, remove these. Put the meat over the fire in a saucepan, with enough cold water to cover it. Bring very slowly to the boil and simmer gently for an hour. Now add a cupful of salt pork cut into tiny dice, and stew for a half-hour longer. Season with salt, pepper, and kitchen bouquet to taste. Make a biscuit dough of a pint of flour sifted twice with a half-teaspoonful of salt and a teaspoonful of baking-powder. Wet with enough milk to make a soft dough

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