Raised Pie

Ingredients

• 1 lb. veal
• I lb. cooked ham
• 1 large teaspoonful salt
• ^ teaspoonful pepper
• Pinch of cayenne
• J lb. flour
• 2^ oz. lard
• 2^ oz. butter
• pint of water or stock

Method

1. 1

   Cut the veal and ham into small pieces and mix with the seasoning.

2. 2

   Mix the flour and salt, put the lard, butter, and water into a pan, bring to the boil, then pour into the flour, mixing with a wooden spoon.

3. 3

   When sufficiently cool knead the paste well.

4. 4

   Cut off about one-third for the top of the pie, and with the remainder line a well-greased, raised pie tin.

5. 5

   Work the paste evenly and quickly round the sides, taking care no thick ridge of paste is left round the bottom of the pie.

6. 6

   Put in the meat, raising to a pile in the centre.

7. 7

   Lay on the top, pinch the edges together, trim them and decorate the pie.

8. 8

   Make 3 holes in the top.

9. 9

   Brush over with egg, and bake in a moderate oven for about 2 hours.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 15. The excerpt below is the record exactly as published.

Raised Pie. 1 lb. veal. I lb. cooked ham. 1 large teaspoonful salt. ^ teaspoonful pepper. Pinch of cayenne. J lb. flour. ^ teaspoonful salt. 2^ oz. lard. 2^ oz. butter, pint of water or stock

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