Sea Pie

Ingredients

• one pound of scraps of meat
• half a pound of flour
• a quarter of a pound of finely chopped suet
• a quarter of a teaspoonful of baking powder
• a carrot
• a turnip
• a stick of celery
• an onion prepared

Method

1. 1

   Cut meat into pieces, dip in flour, season with salt and pepper.

2. 2

   Slice carrot, turnip, celery, and onion.

3. 3

   Put meat and vegetables in a saucepan with enough water to cover.

4. 4

   Boil, then mix flour, suet, and baking powder with cold water to form a paste.

5. 5

   Roll out, cover meat, and stew for 1.5 hours, loosening crust occasionally.

6. 6

   Serve meat and vegetables on a dish with crust on top.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 92. The excerpt below is the record exactly as published.

Sea Pie. Take one pound of scraps of meat, cut them into neat pieces and dip them in flour; pepper and salt. Scrape and slice a carrot ; peel a turnip rather thickly and cut it into slices, also a stick of celery and an onion prepared {see Onions). Put the meat and vegetables into a saucepan with just enough cold water to cover them. Place it on the fire, let it come to the boil ; add a good pinch of pepper and salt. Put into a basin half a pound of flour, a quarter of a pound of finely chopped suet, and a quarter of a teaspoonful of baking powder

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