Mutton Pies
From The Dudley book of cookery and household recipes, 1909
Ideal for a shooting or golf lunch.
Presented as published in 1909. 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
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 34. The excerpt below is the record exactly as published.
MUTTON PIES Make some half-puff paste and line some cases about the size of a small saucer. Cut some mutton into small dice, add some chopped onion and season highly with pepper and salt, also some chopped mushroom and a little parsley. Use some very good brown essence mixed with a little Harvey sauce. Cook all together. When cold fill your pastry cases and place a cover of the paste over each, fluting round with a knife, and with a paste brush egg over with one beaten egg
Cook this with the app: pantry check, scaling, and the assistant.