Pilgrim Pie

Ingredients

• a two-pound piece of fresh pork
• One pint mashed potatoes
• otrf-half teaspoonful salt
• one tablespoonful butter
• one-fourth teaspoon-ful pepper
• one-fourth cup of milk
• one level teaspoonful baking powder
• one tablespoonful butter

Method

1. 1

   Cut pork into dice, prepare crust with potatoes, salt, butter, pepper, milk, baking powder, and flour.

2. 2

   Layer pork, oysters, parsley, savory, onion, and butter in a baking dish.

3. 3

   Cover with potato crust and bake for 20 minutes.

4. 4

   Add cracker crumbs mixed with egg before finishing browning.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 24. The excerpt below is the record exactly as published.

Pilgrim Pie. — Cut a two-pound piece of fresh pork into dice, after it is cooked, and prepare the following crust : One pint mashed potatoes, otrf-half teaspoonful salt, one tablespoonful butter, one-fourth teaspoon- ful pepper, one-fourth cup of milk, one level teaspoonful baking powder, nod enough flour to make a crust which can be easily rolled out one inch thick. Put alternate layers, in a baking dish, of the diced pork, raw oysters, minced parsley, a light dusting of Summer savory, finely shredded onion, with salt and pepper to suit, and one tablespoonful but- ter; cover with a brown sauce; fit a cover of the potato biscuit and bake in hot oven 20 minutes. Five minutes before it is finished draw out, cover with fine cracker crumbs mixed with one egg; return to the oven to finish browning; garnish with parsley. This potato crust is excellent for any meat pie. Pork With Corn Dumplings.— Cook a piece of shoulder of pork in a big pot unt:l tender; then mix the desired quantity of cornmeal to « thick dough as in making bread (the addition of an egg to the dough im- proves the dumplings). Prop balls of the dough about the size of a walnut in the boiling water about the meat in the pot and cook 30 min- TUB RURAL COOK BOOK. 35 vtes, when the dumplings will be done, and will have a thick gravy around them. Take care not to let the mixture burn. The fat and juices of the meat season the dumplings excellently. Rabbit, Ju^ed. — Select a plump tender rabbit. Wash, wipe dry, and cut into well-shaped pieces. Have ready a teaspoonful of salt and one- fcurth teajpoonful of pepper and rub this into the rabbit pieces. Put four table spoonfuls of flour on a plate and roll each piece in this. Heat half a cupful of butter in frying pan; when hot fry the rabbit, browning on both sides, being careful not to burn the butter. As soon as it browns put the rabbit into a stcwpan and into the hot butter stir what is left of the flour in which the rabbit was rolled ; add three teacupfuls hot water and cook lo minutes. Pour this over the rabbit, adding two cloves, one-half bayleaf, two or three allspice, one teaspoonful salt, one- fourth teaspoonful pepper

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