Mutton Pie with Cold Meat

Ingredients

• Either an earthenware mould or a cake-tin will serve, but it must be well buttered
• sprinkled with crumbs of bread
• mashed very fine
• Cut the meat into thin slices
• Chop some parsley fine
• grate some lemon rind
• nutmeg
• mace
• savoury herbs
• tomatoes cut into thin pieces
• a good rich stock
• a few pieces of butter

Method

1. 1

   Butter the mould and sprinkle with bread crumbs.

2. 2

   Line with mashed potatoes while hot.

3. 3

   Layer with thin slices of meat, parsley, lemon rind, nutmeg, mace, and savoury herbs.

4. 4

   Add layers of tomatoes and fill with stock.

5. 5

   Cover with potatoes and butter.

6. 6

   Cook in a moderately hot oven and serve with stock.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 24. The excerpt below is the record exactly as published.

Mutton Pie with Cold Meat Either an earthenware mould or a cake-tin 82 PLAIN COOKING will serve, but it must be well buttered, then sprinkled with crumbs of bread that has been dried and rubbed through a sieve. Line the mould with potatoes — mashed very fine, and placed in the mould while hot. Cut the meat into thin slices. Chop some parsley fine, and grate some lemon rind, nutmeg, mace, and savoury herbs. Place this in the dish with alternate layers of tomatoes cut into thin pieces, and fill up with a good rich stock. When quite full, cover with another layer of potatoes, and a few pieces of butter

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