Potato Pie (another way)

Ingredients

• some potatoes
• sliced onion
• three-quarters of an ounce of onion
• pepper
• salt
• a little water
• two ounces of dripping or suet

Method

1. 1

   Peel and slice potatoes, layer in a pie-dish with sliced onion, season, add water, and top with bits of dripping or suet.

2. 2

   Cover with paste and bake for about an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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. Cover the dish with pastry, and bake the pie in a well-heated oven for half an hour or more, according to the size of the pie. Probable cost. Is. or Is. 6d. Sufficient for four or five persons. Potato Pie (another way). — Peel and slice some potatoes thin, and put them into a pie-dish. Between each layer of potatoes place some sliced onion — to every pound of potatoes allow say thi-ee-quarters of an ounce of onion — • add pepper and salt, put in a little water, and cut about two ounces of dripping or suet

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