Mutton Pie
From The national course in home economics, 1917
Serves 4
A great way to use leftover mutton.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 93. The excerpt below is the record exactly as published.
nUTTON 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, mto a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with potatoes. 122 MEATS, Parsley, savory herbs, onion, or shallot, with a little mace, white pepper and salt may be used at discretion. A cupful of good gravy
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Cook this with the app: pantry check, scaling, and the assistant.