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Mutton Pie
From Miss Cameron's cookery book, 1898
Serves 6
Serve with a sauce-boat of gravy.
Presented as published in 1898. 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
187Calories
6 gProtein
38 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories187 kcal
Protein6.4 g
Carbohydrates38 g
Fiber5 g
Sugars5.5 g
Total Fat2 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol4.1 mg
Sodium23 mg
Potassium826 mg
Calcium44 mg
Iron1.8 mg
Magnesium46 mg
Phosphorus133 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate52 mcg
Choline27 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 42. The excerpt below is the record exactly as published.
Mutton Pie. Take a neck of mutton, trim off the cutlets, and cut up the scrag end into neat pieces; highly season these with pepper and salt; put them into a stewpan with enough water to cover the meat, and let it stew slowly for half an hour. Now strain the gravy off, remove all grease, and return it to the meat; add 4 onions and 6 potatoes, and let the whole stew for another half-hour, after which time take out the outlets and place them neatly round the pie-dish. Put the potatoes and onions in the centre, reduce the gravy to about \ a pi
Cook this with the app: pantry check, scaling, and the assistant.