Potato Pasty, Modern

Ingredients

• Two pounds of meat
• three pounds of potatoes

Method

1. 1

   Use a pasty-pan with a perforated plate.

2. 2

   Place meat, seasoning, and gravy in the lower part, cover with the plate, and spread mashed potatoes on top.

3. 3

   Bake in a moderate oven and serve in the same tin.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1320. The excerpt below is the record exactly as published.

Potato Pasty, Modern.— In order to make this properly, a pasty -pan must be pro- cured which has a well-fitting peiforated plate, and a valve-pii^e to screw on. This can be had of almost any ironmonger, and will cost from 4s. to 5s. The meat, seasoning, and gravj' are put into the lower part. The plate is then laid on the meat, the valve-pipe screwed on, and mashed potatoes spread equally on the top. The pasty should be baked in a moderate oven and sent to table in the same tin in which it POTATO PASTY PAN. was baked, wliich should have a neatly-folded napkin pinned roimd it. The cover should not be removed until the meat is to be served, and an empty dish should be placed in readiness for it. If properly baked, the potatoes will be nicely browned, and will be flavoured like the meat. The contents of this pie may of coui-se be varied indefinitely. ISIutton or veal cutlets, pork chops, chickens or rabbits cut into neat joints, and fish of various kinds may all be used, and will all be found excellent. The meat should be neatly trimmed, and nicely seasoned, and a small quantity of gravy poui-ed over it. The mashed potatoes should form a crust at least three inches thick. Two pounds of meat and thi-ee pounds of potatoe

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