Mutton Pie with Mushrooms

Ingredients

• Choose a fire-proof pie-dish
• rub it with a shallot
• a gill of gravy
• a gill of Marsala
• a layer of butter the thickness of a shilling
• put on the crust

Method

1. 1

   Butter the dish, layer raw potato, arrange mutton cutlets with mushrooms, season, add bacon and gravy.

2. 2

   Cover with butter and crust, bake for three hours.

3. 3

   Add warmed gravy and Marsala before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 167. The excerpt below is the record exactly as published.

Mutton Pie with Mushrooms.— Choose a fire-proof pie- dish, rub it with a shallot, butter it, and cover the bottom with slices of raw potato. On this arrange the cutlets from a neck of mutton, cut short and thick, and put a large peeled mush- room between each. Season well with herb pepper and a little salt. Put thin slices of bacon over the mutton, and add a gill of gravy. Cover the whole with a layer of butter the thickness of a shilling, put on the crust, and bake the pie for three hours. When done lift off the crust, skim off any fat with a spoon, pour in another gill of gravy in which a gill of Marsala

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