Sea Pie

Ingredients

• 15 lbs. potatoes
• 3 onions
• 3 lbs. salt beef or pork
• 1 small carrot
• salt
• pepper
• water
• 5 lbs. flour
• 1 lb. suet
• 1 tablespoonful baking powder
• cold water
• 1 teaspoonful salt

Method

1. 1

   Peel and wash the potatoes, scrape the carrot, peel the onions, cut the meat small and scald it.

2. 2

   Cut the potatoes and onions into quarters, chop the carrot very small.

3. 3

   Put them into a pan, add the meat and just sufficient water to come level with the top, season, and allow to boil whilst making the crust as follows: Chop the suet, add to it the flour and baking powder and salt, mix to a paste with cold water.

4. 4

   Roll it out so as to nicely fit in the pan, lay it on top of the potatoes, &c., allow to boil for one hour.

5. 5

   To dish it up, cut the paste into ten sections, take them off, pour the stew into a large bowl, lay the crust neatly on the top again, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 47. The excerpt below is the record exactly as published.

SEA PIE. 15 lbs. potatoes 3 onions 3 lbs. salt beef or pork 1 small carrot salt pepper water For the Crust : — 5 lbs. flour 1 lb. suet 1 tablespoonful baking powder cold water 1 teaspoonful salt

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