Mutton Pie (Pate de Mouton)

Ingredients

• 1J lbs. mutton
• 2 sheep’s kidneys
• 1 table-sp. flour
• 1 tea-sp. chopped parsley
• 4 or 5 parboiled potatoes
• 1 or 2 table-sps. chopped mushrooms
• A little stock or water
• Dripping crust or rough-puff pastry

Method

1. 1

   Choose a piece of mutton without much bone or fat, wipe it and cut it in small pieces.

2. 2

   Remove the skin and core from the kidneys and cut them in thin slices.

3. 3

   Toss the meat and kidney in the flour and then sprinkle with chopped parsley, mushrooms, and shallot.

4. 4

   Season with pepper and salt, and mix with sliced potatoes.

5. 5

   Put the mixture into a pie dish, pile it high in the centre, and pour in a little stock or water.

6. 6

   Cover with pastry and bake until cooked.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 544. The excerpt below is the record exactly as published.

Mutton Pie (Pate de Mouton) 1J lbs. mutton. 2 sheep’s kidneys. 1 shallot. 1 table-sp. flour. 1 tea-sp. chopped parsley. 4 or 5 parboiled potatoes 1 or 2 table-sps. chopped mushrooms. A little stock or water. Dripping crust or rough- puff pastry

Cook this with the app: pantry check, scaling, and the assistant.