Shepherd's Pie

Ingredients

• made of the scraps and trimmings of the broiled steak
• an onion
• a piece of carrot
• a tea-spoonful of salt
• half a tea-spoonful of white pepper
• a tea-spoonful of chopped parsley
• very little grated nutmeg
• a table-spoonful of flour
• three-quarters of a pint of gravy

Method

1. 1

   Cut meat off the bone, stew the bone with onion and carrot for gravy.

2. 2

   Mix minced meat with salt, pepper, shallot, parsley, nutmeg, and flour.

3. 3

   Pour gravy over and simmer gently until hot, garnishing with toasted sippets.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 149. The excerpt below is the record exactly as published.

an onion and a piece of carrot till a strong gravy is obtained. Supposing there is a pound of meat, mix with it a tea-spoonful of salt, half a tea-spoonful of white pepper, a shallot finely minced, a tea-spoonful of chopped parsley, very little grated nutmeg, and a table-spoonful of flour. Pour three- quarters of a pint of gravy over this, and simmer it gently, stirring it frequently till it is hot through, but it must not boil. Garnish with toasted sippets. Minced lamb is very good served with boiled spinach. Most people would, however, prefer to have it cold rather than it should be warmed up in any way. Plain Bice Pudding (February 24th). Dinner. — Fried Plaice (April 21st). Butch Sauce. — Beal Dutch sauce is thickened with yolk of egg and no flour. Four yolks of eggs, two table-spoonfuls of cream or water, and two ounces of butter, a grate of nutmeg, and a little pepper and salt are put into a gallipot. This is put into a saucepan half full of cold water, placed over a gentle fire, and whisked briskly with a wooden spoon until it begins to thicken and look like rich cream, when it is taken off the fire, and either lemon-juice or Tarragon or Chili vinegar to taste is stirred into it. Thus made, however, the sauce would be too expen¬ sive for every-day use, and a very excellent imitation of it may be made as follows Blend smoothly together half a tea-spoonfql of flour and an ounce of butter. Put the mixture into a gallipot, with a table- spoonful of water, another of Tarragon vinegar, and the yolk of an egg. Put the gallipot in a saucepan of cold water, place it on a gentle fire, and whisk till the sauce begins to thicken. If liked, add more vinegar or a little lemon-juice, and serve. However the sauce is made, it should be taken from the fire as soon as it is thick, and heated gently, or it will curdle. Broiled Steak (January 22nd) ; Maitre d’Hotel Butter (April 15th) ; Potato Snow (April 7th) ; Semo* lina Pudding (March 12th); Cheese (June 8th). A YEARS COOKERY . 187 Things that must not be Forgotten* 1. Turn and rub the mutton in the pickle. 2. Preserve the remnants of the steak. May 15th. Breakfast. Lunelie on. Dinner. Boiled Eggs. Shepherd’s Pie. Milk Soup. Corned Beef. Jam and Bread Pudding, Pigeon Pie. Hot Buttered Toast. Economical, New Potatoes. Dry Toast. Spring Cabbage. Brown and White Bread Lemon Pudding. and Butter. Cheese. Gooseberry Fool. Marketing. For the Day.— A Breast of Veal (February 25th). The butcher should be asked to bone the joint before sending it home. A thin slice of lean uncooked Ham ; a pound of Suet, for forcemeat and for the Lemon Pudding; New Potatoes; Spring Cabbage ; the whole or part of a fresh Ox Cheek ; two or three thin slices of Bacon, cured without saltpetre ; one pound and a half of Rump Steak, half an inch thick, or, if preferred, the same weight of lean Veal ; Gooseberries and Bottled Fruit. For To-morrow.— Half an Ox Kidney, or three Sheep’s Kidneys. Ask the butcher to send in the morning, well assorted, perfectly fresh, and weighing about one pound and a half, a Lamb’s Fry. In many places the fry is so much sought after that it is as well to speak for it beforehand. Half a pound of streaky Bacon in rashers ; Mustard and Cress. Breakfast. — Boiled Eggs (January 5th) ; Corned Beef left yester¬ day ; Gooseberry Fool (June 24th). Luncheon. — Shepherd’s Pie, made of the scraps and trimmings of the broiled steak

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