Shepherd's Pie

Ingredients

• 1 cup of chopped meat
• 1 cup of boiling water
• 1 teaspoonful of chopped parsley
• 1/2 teaspoonful of salt
• 1 teaspoonful of lemon juice, or 1/2 teaspoonful Worcestershire sauce
• Butter the size of a hickory-nut
• 1/2 cups hot mashed potato

Method

1. 1

   Mix the meat with the other ingredients and place in a frying pan to cook until dry.

2. 2

   Butter a baking dish, layer with potato, add the meat, cover with more potato, dot with butter, and brown in the oven.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 16. The excerpt below is the record exactly as published.

Shepherd's Pie This was a dish Margaret used to make on wash-day and housecleaning-day, and such times when everybody was busy and no one wanted to stop and go to market to buy anything for luncheon. FOR A LITTLE GIRL 65 1 cup of chopped meat. 1 cup of boiling water. 1 teaspoonful of chopped parsley. y>2 teaspoonful of salt. 1 teaspoonful of lemon juice, or ~Y% teaspoon- ful Worcestershire sauce. Butter the size of a hickory-nut. % cups hot mashed potato. If the potato is cold, put half a cup of hot milk in it, beat it up well, and stand it on the back of the stove. Then mix all the other things with the meat, and put it in the f r}Ting-pan and let it cook till it seems rather dry. Butter a baking-dish, and cover the sides and bottom with a layer of potato an inch thick. Put the meat in the centre and cover it over with potato and smooth it. Put bits of butter all over the top, and brown it in the oven. Serve with this a dish of chow-chow, or one of small cucumber pickles. Chicken Hash 1 cup of cold chicken, cut in small, even pieces. % cup chicken stock, or hot water. 1 teaspoonful chopped parsley. 1/2 teaspoonful salt. A pinch of pepper. Butter the size of a hickory-nut. 66 A LITTLE COOK BOOK Put the chicken stock, — which is the water the chicken was cooked in, or chicken broth, — or, if there is none, the hot water, into the frying- pan, and mix in the chicken and seasoning, and cook and stir till it is rather dry. Serve as it is, or on squares of buttered toast. You can make any cold meat into hash in this way, hav- ing it different every time. Sometimes you can put in the chopped green pepper, as before, or a slice of chopped onion, or a cup of hot, seasoned peas ; or, leave out half the soup or water, and put in a cup of stewed tomato. Broiled Sardines These little fish are really not broiled at all, but that is the name of the nice and easy dish. Take a box of large sardines and drain off all the oil, and lay them on heavy brown paper while you make four slices of toast. Trim off the edges and cut them into strips, laying them in a row on a hot platter. Put the sardines into the oven and make them very hot, and lay one on each strip of toast and sprinkle them with lemon juice, and put sliced lemon and sprigs of parsley all around. FOR A LITTLE GIRL 67 Cheese Fondu This was a recipe the Pretty Aunt put in Margaret's book out of the one she had made at cooking-school. 1 cup fresh bread-crumbs. % cups grated cheese. 1 cup of milk. 1 bit of soda as large as a pea. 1/2 teaspoonful of salt

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