Mutton Pie
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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 (of the Detroit free press) (1886) by Goff, May Perrin,, page 450. The excerpt below is the record exactly as published.
MUTTON PIE. Two pounds of the neck or loin of mutton, weighed after being boned ; two kidneys, pepper and salt to taste ; two teacups of gravy or water ; two tablespoonfuls of minced parsley ; when liked, a little minced onion ; puff crust
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