Roman Pie

Ingredients

• 1 lb. cold meat (minced)
• 2 ozs. grated cheese
• 3 ozs. cooked macaroni
• 1 cooked onion
• pepper, salt, and mustard
• 1 oz. butter
• a little vermicelli

Method

1. 1

   Grease a plain mould with the butter, and sprinkle the vermicelli over.

2. 2

   Line the mould with short crust.

3. 3

   Mix all the ingredients together and moisten with a little milk; put it into the mould.

4. 4

   Then cover the top with the pastry, and bake on lower shelf or top of the oven until the paste is cooked.

5. 5

   Turn out and serve with brown sauce or tomato sauce.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 54. The excerpt below is the record exactly as published.

ozs. butter, yolks of 2 eggs, parslev 1 tablespoonful of milk. ’ P S y’ 1 Make some stock with bones of meat, and with the stock some good brown sauce nicely seasoned. Let G 2 100 THE HOUSEHOLD t this boil well, and put in the meat, finely minced, five minutes before serving. Draw the stewpan off the fire, and on no account let it boil when the meat is in, or the meat will be tough. Pass the potatoes through a wire sieve, then put the butter in a stewpan, add the potatoes and the yolks of two eggs ; mix well, and cook gently until the mixture leaves the sides of the stew¬ pan ; then turn on to a board and shape it into a high wall, place it on a hot dish, put the mince in the centre, and decorate with poached eggs or baked tomatoes on the top, and sprigs of parsley round. Mince with Potato Cassolettes. Take some large potatoes, and peel them thinly and cut them in half lengthwise ; then scoop out the potato in the centre, leaving about J-inch all round in thickness, basket shape. Parboil these potatoes and let them drain. When dry, brush them over with an egg, and bread¬ crumb them and fry in boiling fat a golden brown. Drain them on kitchen paper, and fill them with any kind of hot mince or calf’s brains. Mince with Eggs. — Take any cold meat and mince it finely, add half the quantity of breadcrumbs, season with nutmeg, pepper, and salt. Mix these all well together and fill some scollop shells. Break one raw egg on the top of each, and bake in a moderate oven until the egg is quite set but not hard. Serve at once, garnished with parsley. Petite Benches of Cold Meat or Game.— In¬ gredients : | lb. mashed potatoes, 2 ozs. meat, yolk of 1 egg, pepper and salt, 1 mushroom, \ gill sauce. Butter some little moulds and sprinkle over some breadcrumbs, then line the moulds with the above potato puree. Take 2 ozs. of any kind of meat or game and 1 mushroom, cut these up finely and mix with half-gill of good brown or white sauce, fill the GAS COOKERY BOOK. IOI moulds, cover over with potato puree and bake 20 minutes. Serve on fried croutons of bread, and pour some good white or brown sauce into the entree dish. Roman Pie. — Ingredients. — J lb. cold meat (minced), 2 ozs. grated cheese, 3 ozs. cooked mac¬ aroni, 1 cooked onion, pepper, salt, and mustard, J oz. butter, a little vermicelli

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