Raised Pie

Ingredients

• One half-pound veal trimmings
• Two ounces bacon
• One teaspoonful of chopped parsley
• Pinches of pepper and salt
• Pinch of powdered herbs
• One half-pound flour
• Two ounces lard
• Salt
• About one gill of milk or water
• Beaten egg to glaze the pastry

Method

1. 1

   Cut the veal and bacon in small square pieces, mix with seasonings, then make the pastry.

2. 2

   Sieve the flour and salt; boil the lard and milk or water, then pour it into the flour.

3. 3

   Mix with a knife or hand, then knead the pastry smooth.

4. 4

   Cut off one-third of the pastry, and keep it warm for the top of the pie.

5. 5

   Roll out the remaining two-thirds of the pastry into a strip about one-quarter inch in thickness.

6. 6

   Trim the edges and ends of the pastry evenly, and join them, forming the pastry into a cup shape.

7. 7

   Fill up with the meat.

8. 8

   Roll out remaining pastry into a round; place on top of the pie, pressing the edges together.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 20. The excerpt below is the record exactly as published.

Raised Pie. One half-pound veal trim- mings. Two ounces bacon. One teaspoonful of chopped parsley. Pinches of pepper and salt. Pinch of powdered herbs. One! Two Salt | cu - seaso i I M Mix Cut topi i pastr : the I form ] Roll ; W 1 Dec< 1 ! a ho ]| good M One Twc . I | fillei I roui Mai | P( ! bro' coo MEAT. 53 Pastry. One half-pound flour. Two ounces lard. Salt. About one gill of milk or water. Beaten egg to glaze the pastry

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