Potato Pie

Ingredients

• a sliced onion
• a tablespoonful of flour
• a tablespoonful of Flarvey’s sauce
• a little second stock, or broth
• cut up cold meat
• a little butter
• a little milk

Method

1. 1

   Cut up cold meat against the grain.

2. 2

   Fry the sliced onion brown, strain off fat, and add stock, flour, and sauce.

3. 3

   Bring to boil, then add meat and let cool.

4. 4

   Mash cold potatoes with butter and milk, lay on top of meat, score with a knife, and bake until browned, about ten minutes.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 75. The excerpt below is the record exactly as published.

Potato Pie. This is only made with cooked meat. Cut up cold meat in a sloping way, with, not against, the grain. Fry a sliced onion brown. Strain off fat ; add a little second stock, or broth j a tablespoonful of flour and Flarvey’s sauce ; bring to the boil, but do not allow it to boil after the meat is stirred in. Let the mixture cool a little to let the steam off. Mash some cold potatoes (cooked); add a little butter and milk. Lay them on the top of the meat ; score across with a knife ; put into the oven. This is ready as soon as it is browned, ie., in about ten minutes. If washed over with a little milk

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