Potato Pie (another way)

Ingredients

• butter a shallow pie-dish rather thickly
• mashed potatoes seasoned with pepper, salt, and grated nutmeg
• some marrow
• small lumps of butter
• hard-boiled eggs
• blanched almonds
• sliced dates
• sliced lemon
• candied peel

Method

1. 1

   Butter a pie-dish, line with crust, fill with seasoned mashed potatoes, add marrow, butter, eggs, almonds, dates, lemon, and candied peel.

2. 2

   Cover with pastry and bake in a well-heated oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1322. The excerpt below is the record exactly as published.

Potato Pie (another way). — Take half a dozen boiled potatoes, dry and floury, mash them smoothly with three ounces of butter, the beaten yolk of an egg, and a little pepper and salt. Cut a pound of cold roast beef into neat slices free from skin and gristle. If the meat is rather underdi-essed, so much the better. Spread a layer of the potato at the bottom of a pie-dish, put the slices of meat upon it, season with pepper and salt, and pour over the meat a tea-cupful of gravy made by stew- ing the bones and trimmings, and a table- spoonful of mushi-oom ketchup. Cover with potato, and ornament the top of the pie with a fork. Bake in a moderate oven, and serve very hot. Time to bake the pie, half an horn-. Probable cost, about Is. 6d. Sufficient for three persons. Potato Pie (another way). — Butter a shallow" pie-dish rather thickly. Line the edges with a good crust, and then fiU the pie with mashed potatoes seasoned with pepper, salt, and grated nutmeg. Lay over them some marrow, together with small lumps of butter, hard-boiled eggs, blanched almonds, sliced dates, sliced lemon and candied peel

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