Mutton Pie

Ingredients

• a cold leg of mutton
• season with salt
• season with pepper
• dry breadcrumbs
• a little chopped parsley
• a few little pieces of butter

Method

1. 1

   Butter a pie-dish and layer the trimmed mutton with sauce.

2. 2

   Alternate layers of meat and sauce until full.

3. 3

   Cover with seasoned breadcrumbs and dot with butter.

4. 4

   Bake in a moderately hot oven until browned.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 122. The excerpt below is the record exactly as published.

season with salt and pepper; let the sauce boil up and then simmer for ten minutes and pass it through a gravy strainer. Cut some slices from a cold leg of mutton and trim off the skin and fat. Butter a pie-dish and place a layer of the meat in it, cover it with sauce and sprinkle with a little chopped parsley, then put more meat and sauce alternately until the dish is full. Cover the top thickly with dry breadcrumbs, which have been seasoned with salt and pepper, place a few little pieces of butter or dripping on the crumbs, and put the dish into a moderately hot oven until the bread is nicely browned. STANDARD COOKERY. 175 Stuffed Shoulder of Mutton. Get the butcher to remove the blade bone from a small shoul- der of mutton (the bone will make excellent soup) ; wipe the meat with a cloth wrung out of borax and water, and then fill the place from which the bone was removed with a force- meat made according to the following directions: Shape the meat and tie it up securely with narrow tape, and roast (or bake) it in the usual way. Send to table with brown gravy poured round the dish. For the forcemeat, to every half-pint of fresh white breadcrumbs, which have been passed through a sieve, add two ounces of very finely-chopped suet (weighing it after it has been chopped), a tablespoonful of minced parsley, a teaspoonful of finely-powdered mixed herbs, half a teaspoon- ful of grated lemon-peel, a teaspoonful of chopped onion and a tablespoonful of lean bacon, or ham, which has been passed through a meat chopper. Season with salt, black pepper, cayenne and a little powdered mace, and moisten the force- meat with one well-beaten egg and a little milk; mix it thor- oughly and use at once, so that it may not become dry. Pigeon Pie. Cut two pigeons into pieces of convenient size and fry them in two ounces of clarified dripping. Take them out of the pan and put them aside to cool. Fry a small onion (sliced) until lightly browned in the dripping used to cook the birds. Then stir in a small bunch of sweet herbs and parsley (tied together), one teaspoonful of tarragon vinegar and season with pepper

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