Mutton Pie
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 220. The excerpt below is the record exactly as published.
Mutton Pie. — Take 2 pounds of mutton without much bone or fat and 2 kidneys. Gut the meat into lYs-inch-square pieces and the kidneys into halves, remove the thick white part in the center, then cut the kidneys into slices, put them into a pie dish with the meat, season with salt and pepper, and put a few pieces of butter over it ; add 2 tablespoonf uls minced onion and 1 pint of water, cover with a rich crust
Cook this with the app: pantry check, scaling, and the assistant.