Mutton Pies

Ingredients

• Two pounds lean mutton
• one pound flour
• one half pound suet
• one tea-cupful of sweet milk
• one tea-spoonful salt
• one half tea-spoonful pepper

Method

1. 1

   Place the mutton on a board, remove from it all skin and bone, and cut it into neat square pieces; sprinkle over the pieces a little pepper and salt, and put them on one side.

2. 2

   Chop very finely the suet, put it in a bowl, and pour over it the milk, which must first be brought to the boiling-point.

3. 3

   Stir well together the suet and milk, add a little salt, and when they have stood for one minute stir quickly in the flour.

4. 4

   Flour well the board, turn the contents of the bowl on to it, knead the mixture quickly together, forming a firm dough.

5. 5

   Roll out the dough as quickly as possible, cut from it six rounds a little larger than breakfast saucers, and place them on one side.

6. 6

   Knead together again what remains of the dough, and cut from it six more rounds.

7. 7

   Grease well six breakfast saucers, place on them the last rounds, brush the edges with a little milk, place in each lined saucer a portion of the seasoned mutton, cover each with a round of the dough which was first cut, and press the two edges firmly together.

8. 8

   Make a hole in the top of each, brush each over with a little milk, place the pies in a moderate oven, and bake them for three quarters of an hour.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 158. The excerpt below is the record exactly as published.

MUTTON PIES. 245 Place in a large sauce-pan the water, add the saltpetre salt, and sugar, stir until boiling, take the sauce-pan from the fire and let the contents cool. When quite cold pour this pickle over the beef in the jar, and cover it with a cloth. The beef may be used in three weeks. Ginger Beer. — Three gallons water, three pounds lump- sugar, two large table-spoonfuls yeast, one lemon, four ounces ginger, two ounces cream of tartar. Place the ginger in a very large pan, pour over it the water, and allow it to soak for twenty-four hours, place then the pan on the fire, and let it boil for three hours. Dissolve the sugar in as much water as may have boiled in during the three hours, add it to the ginger and water in the pan, and allow all to boil for ten minutes longer. Take the pan then from the fire, put into it the cream of tartar and the lemon thinly sliced ; it must then stand until the mixture is nearly cold. Pour the liquid gently from the ginger into another vessel, add the yeast, and let it ferment for twenty-four hours. At the end of this time skim off the top, and strain it from the sediment, and bottle it for use. The bottles must be well corked and not filled too full. Mutton Pies. — Two pounds lean mutton, one pound flour, one half pound suet, one tea-cupful of sweet milk, one tea-spoonful salt, one half tea-spoonful pepper

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