Sea Pie

Ingredients

• two pounds of meat
• two onions
• half a small carrot
• half a turnip
• two heaped saltspoons of salt
• a half one of pepper
• a pint and half of water
• six ounces of suet
• ten of flour

Method

1. 1

   Combine meat, chopped onions, carrot, turnip, salt, and pepper in a saucepan with water.

2. 2

   Stew slowly for two hours.

3. 3

   Make a suet crust with suet and flour, roll it out, and cover the meat.

4. 4

   Cook slowly for another hour.

5. 5

   Cut the crust and serve with meat and gravy.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 91. The excerpt below is the record exactly as published.

SEA PIE. This old-fashioned English dish is very good in winter. Take two pounds of meat ; if you buy it on purpose, use part lean mutton and part beef, or beef, mutton, and veal ; although mutton or beef alone will do ; put them into a saucepan with just water to cover them ; cut quite small, two onions, half a small carrot, and half a turnip, with two heaped saltspoons of salt, and a half one of pepper ; put to the whole a pint and half of water ; let the whole stew slowly two hours. Meanwhile make a suet crust (see recipe for Suet Crust) of six ounces of suet and ten of flour

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