Pie of Cold Meat

Ingredients

• three pints of cold meat
• one pint of flour
• one-half pint of milk
• three gills of water
• one-half teaspoonful of Bovril
• two teaspoonfuls of salt
• one-third teaspoonful of pepper
• one tablespoonful minced onion
• one tablespoonful minced carrot
• one bay leaf
• one teaspoonful of minced parsley
• one and one-half teaspoonfuls of baking-powder
• three tablespoonfuls of butter
• one tablespoonful of lard

Method

1. 1

   Free the meat from skin, fat and bone, and cut it into small pieces.

2. 2

   Season it with half the pepper, and one teaspoonful of salt, and put it in a dish that will hold about two quarts.

3. 3

   Put two tablespoonfuls of butter in a frying-pan with the onions, carrot and bay leaf.

4. 4

   Cook slowly for ten minutes; then add one heaping tablespoonful of flour, and stir until smooth and frothy.

5. 5

   Gradually add the water, and simmer for ten minutes.

6. 6

   Now add the extract of meat, half a teaspoonful of salt, and the remainder of the pepper and cook for three minutes longer.

7. 7

   Take out the bay leaf, and pour the gravy over the meat.

8. 8

   Cover the dish, and place in a moderate oven for half an hour.

9. 9

   Mix half a teaspoonful of salt and the baking-powder with the flour, and rub through a sieve.

10. 10

    Rub the lard and a tablespoonful of butter into the flour, and then wet with the milk, stirring with a spoon.

11. 11

    Sprinkle the moulding board with flour, and, turning the dough out upon it, roll down to a size a little larger than the top of the baking dish, and of the same shape.

12. 12

    Take the dish of meat from the oven, and cover with the sheet of dough; then return it to the oven, and bake for twenty minutes.

13. 13

    Serve hot.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 24. The excerpt below is the record exactly as published.

Three pints of cold meat, one pint of flour, one-half pint of milk, three gills of water, one-half teaspoonful of Bovril, two teaspoonfuls of salt, one-third teaspoonful of pepper, one table- spoonful minced onion, one tablespoonful minced carrot, one bay leaf, one teaspoonful of minced parsley, one and one-half tea- spoonfuls of baking-powder, three tablespoonfuls of butter, one tablespoonful of lard

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