Mutton Pie
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. J. Jeffries, Winnetka.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 229. The excerpt below is the record exactly as published.
MUTTON PIE. — Put into a pie-dish alternate layers of sea- soned slices of mutton and thinly sliced potatoes. Begin with the meat and end with potatoes. Use parsley, savory herbs, onion or shallot, a little mace, white pepper and salt, if desired. Pour a cup of gravy into the pie before putting on the crust. Suet is gen- erally used for the cru
Cook this with the app: pantry check, scaling, and the assistant.