Scrap Meat Pie
From The art of cookery, 1899
Serves 6
Potato may be added to the meat if desired.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 103. The excerpt below is the record exactly as published.
Scrap Meat Pie. — Line the sides of a baking dish with paste, and fill three quarters full with odds and ends of cold cooked meat — chicken, beef, veal, lamb, Pastry and Pie. 225 etc. — from which the skin, gristle, and objectionable bones have been removed. Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour, add two cups of mixed stock
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