Mutton Pie

Ingredients

• a first class neck of mutton
• a table-spoonful of chopped curled parsley
• salt
• black pepper

Method

1. 1

   Cut the meat from the neck of mutton into slices, then into squares.

2. 2

   Season with salt, black pepper, and chopped parsley.

3. 3

   Pack the meat tightly in layers of fat and lean without adding gravy.

4. 4

   Cover with an oval cap, seal with egg white, brush the top with beaten egg, and bake in a slow oven.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 151. The excerpt below is the record exactly as published.

salt, and complete the dough by adding to it by degrees a quarter of a pint of water in which two eggs have been beaten. Roll the paste out, give it two or three turns, and finish it as in the foregoing receipt. A plainer crust can be made by reducing the suet, and a richer and more volatile one by adding a couple of ounces or so of iced butter. Raised pie-crust, or number three, is perhaps less understood by Ramasamy than the other kinds that 1 have PASTRY-MAKING, ET CETERA. 267 mentioned. It is a thing that people rarely attempt in this country under an impression, I fancy, that it is too difficult for the Indian chef. Yet, as a matter-of-fact, nothing can be more simple. Pies of this kind are inex- pensive, and whether for breakfast, the luncheon table, or the pic-nic basket, cannot be too highly commended. To be certain of success it is advisable to procure a raised pie- tin, which shoidd have movable sides secured by a pin at either end so that the pie may be easily released when baked. A locally made tin of the following size will, in the absence of a proper utensil, be found useful : — Oval in shape, six inches and a half long and five inches across (top measurement), five and a half inches long, and four inches across (bottom measurement) : a movable bottom to fit the latter : depth of tin three and a half inches. The bazar tin-man will turn you out one of these tins in a few hours for a trifling sum. Made in a mould of this shape, the pie is, of course, larger at the top than at the bottom, with sloping sides. Having procured a tin, you should make the following short " pork-pie crust" to fit it : — Put half a pint of water into a sauce-pan, and let it boil ; when boiling, stir into it a quarter of a pound of clarified suet, and one ounce of fresh butter with a tea-spoonful of salt. Stir till the fat has melted, and then pour the con- tents of the sauce-pan, boiling hot, into a bowl containing a pound and a half of well-dried flour. Work the mixture to a stiff paste adding a little water, if necessary, and turn it out upon a cold pastry slab ; roll it out three-quarters of cin inch thick, as evenly and level as possible, and let it get quite cold. Now, butter the tin, and cut an oval piece of paste a little larger than the bottom of it so that the edges may turn up, and be more readily fixed to the wall, or side-paste ; next cut out a strip three and a half inches wide, and sufficiently long to go round the inside of the wall of the tin ; fix the bottom of the wall to the 268 CULINARY JOTTINGS FOR MADRAS. oval piece at the bottom -with white of Qgg^ pinching them closely together ; then fill the pie with whatever meat you have prepared, covering it over with an oval cap, cnt like the bottom piece, cementing it with white of Qggi and pinching it tightly to the top of the wall : brush the pie over with white of egg and bake it in a slow oven. Little pies require a slightly faster oven than large ones, but all raised pies should be slowly baked. This receipt for raised pie-crust is a Leicestershire one, and will be found similar to that used for pork-pies in that county. Fate brisee crust, as used by French cooks for raised savoury pies, is composed by working the suet and butter into the dry flour before any liquid is added. Eight ounces of iced butter, or clarified beef suet, should be allowed for a pound of flour, a tea-spoonful of salt, and sufficient water to mix a very stiff dough. You can fill up these pies in many ways, here are a few recipes : — (a.) With mutton, a plain pie : — Choose a first class neck of mutton, cut the meat from the bones in one piece, divide that into slices an inch thick, and cut them into squares as for a dry curry, keeping the fat and lean separate : if the neck be a lean one, a few pieces of nice kidney fat from the loin may be taken to assist the pie : thoroughly season the meat, when it is cut up, with salt, black pepper, and a table-spoonful of chopped curled parsley

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