Mutton Pie

Ingredients

• two to three pounds of neat chops
• a cupful of good gravy
• Suet is generally used for the crust.
• thinly-sliced potatoes
• Parsley
• savoury herbs
• onion or shallot
• a little mace
• white pepper
• salt

Method

1. 1

   Layer neat slices of mutton with thinly-sliced potatoes in a pie-dish, seasoning each layer.

2. 2

   Pour in gravy before adding the crust.

3. 3

   Bake until golden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 976. The excerpt below is the record exactly as published.

Mutton Pie. — A very good family pie is made with the remains of a cold leg, loin, or any other joint of mutton from which nice neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alter- nate layers with thinly-sliced potatoes, into a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with pota- toes. Parsley, savoury herbs, onion, or shallot, with a little mace, white pepper, and salt may be used at discretion. A cupful of good gravy from the meat should be poured into the pie before the crust is put on. Suet is generally used for the crust. Time, an hour to bake. Probable cost, exclusive of meat, 6d. to 8d. Mutton Pie, Good. — Make a seasoning of chopped parsley (about two table-spoonfuls), of powdered savoury herbs and a minced shallot, in equal proportions, a dessert-spoonful, or an onion shred small, the shallot being omitted, with pepper and salt to taste. Cut from two to three pounds of neat chops

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