Potato Pie

Ingredients

• Make a crust as for chicken or beefsteak pie
• a quart of raw potatoes
• bits of butter
• seasoned to taste with salt
• pepper
• butter and cream
• a little summer savory

Method

1. 1

   Line a deep pie pan with crust and fill with freshly cooked potatoes mashed and seasoned to taste with salt, pepper, butter, and cream.

2. 2

   Sprinkle with summer savory if liked, cover with crust, and bake in a quick oven until crusts are done.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 452. The excerpt below is the record exactly as published.

Potato Pie. — Make a crust as for chicken or beefsteak pie, line a deep pie pan and fill with freshly cooked potatoes mashed and seasoned to taste with salt, pepper, butter and cream ; over this sprinkle a little summer savory, if liked, or sprinkle with a little catsup, chowchow or any fine pickle, cover with crust and bake in quick oven until crusts are done; serve with fried chicken, veal cut- lets, or any other meats with which a brown gravy is served. Or for a Deep Potato Pie take a small quantity of meat of any kind — half pound is sufficient, and bacon, nam, potted fish with hard-boiled eggs, odds and ends of beef, or poultry will answer the purpose ; cut any of these into pieces, lay in bottom of baking dish, season ; pare and slice a quart of raw potatoes, place over meat, strew over bits of butter

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