Potato Pie

Ingredients

• cut the cold meat into neat slices
• half a cupful of gravy — or failing this, water
• two or three lumps of butter or good beef dripping
• as many cold boiled potatoes mashed with milk as will fill the space

Method

1. 1

   Layer cold meat in a pie dish, season, add gravy, and top with mashed potatoes.

2. 2

   Bake until browned and serve in the dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1321. The excerpt below is the record exactly as published.

Potato Pie. — It is a good plan to have made a tin lid perforated with holes, and with a handle at each end, to fit an ordinary-sized pie-dish, on purpose for potato pies. This lid should fit down at least an inch below the level of the dish, and before using it the first time it should be washed in boiling soda and water. POT ( 626 ) POT as new tin is sometimes poisonous. Having obtained this lid, cut the cold meat into neat slices, sprinkle over them a little pepper and salt, two finely-minced onions, hal£ a cupful of gravy — or failing this, water — and two or thi-ee lumps of butter or good beef di'ipping. Tut on the tin hd, and pile upon it as many cold boiled potatoes mashed v?ith milk as will fiU the space

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