Shepherd's Pie

Ingredients

• Mince the beef
• gravy
• Salt and pepper to taste
• Salt and pepper to taste
• potatoes mashed with butter
• butter

Method

1. 1

   Put layers of the beef and mashed potatoes in a buttered baking-dish.

2. 2

   Put a layer of potatoes at the bottom.

3. 3

   Moisten each meat layer generously with gravy.

4. 4

   Make the top layer of potatoes, dot with small pieces of butter, and brown.

5. 5

   A great deal of rich gravy should be used.

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 41. The excerpt below is the record exactly as published.

Sail and pepper to taste Fry the bacon until brown. Add the bread, and toss with the bacon and fat until well sea- soned and slightly browned ; then add the e^s beaten with the seasoning and milk, and scramble as usual. This is a very good way to use up dry bread. Veal Fritters 1 egg Scant '/, cup flour 1% cups chopped veal A pinch of salt and 4 tablespoons milk urhile pepper '/i tablespoon salad oil 'A taplespoon lemon juice Frying fat Beat thoroughly the egg yolk; add milk, oil, salt and pepper, flour, and lemon juice. Beat k AND THEIR LOW COSTS 153 white of egg stiff and add to the mixture when ready to use. Then stir in veal, which should not be chopped too fine. Drop with spoon into slightly smoking fat, and fry to a golden brown. Drain on soft paper or cheesecloth. Serve with or with- out sauce. Chicken may be used in place of veal. Utilizing Cold Griddlecakes To any clear soup, add the cold cakes, cut into the thinnest slices possible with sharp scissors. You will be delighted with the result. Shepherd's Pie Roast beef, gravy, potatoes mashed with butter. Mince the beef

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