Preserved Meat Pie

Ingredients

• 2 lbs. tin preserved meat
• 1 onion
• pinch of mixed herbs
• pepper and salt
• suet or rough puff paste

Method

1. 1

   Turn out the meat onto a plate and break it into rough lumps with a fork.

2. 2

   Peel and chop the onion.

3. 3

   Put the meat into a pie-dish, piled higher in the center than at the sides.

4. 4

   Add the onion, herbs, and pepper and salt to taste, and a little cold water if necessary.

5. 5

   Put a border of paste around the edge of the pie dish, then cover entirely with paste.

6. 6

   Ventilate the pie and garnish it with leaves cut out of paste, and bake in a moderate oven if suet paste, or in a quick oven if rough puff paste, for thirty to forty minutes.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 52. The excerpt below is the record exactly as published.

PRESERVED MEAT PIE. 2 lbs. tin preserved meat 1 onion pinch of mixed herbs pepper and salt suet or rough puff paste

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