Potato or Pedro Pie

Ingredients

• a pound and a half of cutlets
• a teacupful of good stock
• about three pounds of mealy potatoes
• a quarter of a pint of milk
• two teaspoonfuls of salt
• an ounce of butter

Method

1. 1

   Dredge meat with flour, season, and add stock.

2. 2

   Bake covered in the oven.

3. 3

   Mash potatoes with milk, salt, and butter, then pile on top of the meat.

4. 4

   Return to the oven to finish cooking.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 152. The excerpt below is the record exactly as published.

POTATO OR PEDRO PIE 223 Potato OP Pedro Pie. — ( Family Recipe.) — For this Pie an oval tin is required, about ten inches long and four inches deep. The tin has a perforated lid which can be lifted off, and there is a small valve or chimney in the lid to allow of the escape of steam. Place at the bottom of the tin a pound and a half of cutlets taken from the best end of a neck of mutton, neatly trimmed and quite free from fat. Or the same quantity of tender rump-steak can be used. Dredge the meat lightly with flour on both sides, season with pepper and salt, and add half an onion sliced thin. Pour in a teacupful of good stock. Put the tin in the oven, well covered with buttered paper instead of the lid, and bake from one hour to an hour and a quarter. Boil about three pounds of mealy potatoes, and mash them very smoothly with a quarter of a pint of milk, two teaspoonfuls of salt, and an ounce of butter

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