Sea Pie

Ingredients

• as much dressed meat as will be required
• for a superior pie take a blanched and jointed chicken
• a few slices of salt beef
• half a pound of butter, or dripping, or shred suet
• Make pastry in the proportion of half a pound of butter, or dripping, or shred suet, to one of flour.

Method

1. 1

   Line a buttered pudding dish with pastry; put in a layer of meat seasoned with pepper and finely-shred onion, then a layer of pastry, and fill the dish with alternate layers of meat and pastry.

2. 2

   Pour stock or cold water into the dish, cover closely, and bake, stew, or steam the pie gently until done enough.

3. 3

   Turn it out carefully, and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1747. The excerpt below is the record exactly as published.

Sea Pie. — A sea pie is strictly speaking a ] pie made of scraps ; and thus made, it answers I sufiiciently well for an economical family din- i ner ; nevertheless, it is much better when made I with fresh meat. Take as much dressed meat I as will be required, or for a superior pie take a I blanched and jointed chicken and a few slices , of salt beef. ]\Iake pastry in the proportion of i half a pound of butter, or dilpping, or shred I suet, to one of flour

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