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Mutton Pie
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
Nutrition per serving
14Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (7 nutrients)
Calories14 kcal
Protein0.7 g
Carbohydrates0 g
Total Fat1.2 g
Vitamin E0.2 mg
Riboflavin (B2)0 mg
Water2.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 23. The excerpt below is the record exactly as published.
mutton pie made from the neck of mutton is as savory as it is economical. Cut off the spine bone and the scrag end, shorten the ribs to about three inches, but save all these trimmings to make the gravy for the pie. Cut the mutton into neat chops, pare off the fat, season with salt and pepper and place in the deep pie dish in a circle, one lapping over the other. Fill the center with tiny potato Ijalls cut out with the cutter; add the mutton gravy which has been boiled to make the quantity required, sprinkle with salt and pepper, cover with good pie crust brushed over with the yolk of an egg
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