Shepherd's Pie

Ingredients

• one quart of cold cooked meat
• one pint of water
• one-half pint of hot milk
• six potatoes of good size
• one tablespoonful of minced onion
• three tablespoonfuls of butter
• two level tablespoonfuls of flour
• two and one-half teaspoonfuls of salt
• one-half teaspoonful of pepper
• one-half teaspoonful of Bovril

Method

1. 1

   Put two tablespoonfuls of butter in a frying-pan, and set on the fire.

2. 2

   When hot, add the flour, stirring until smooth and brown.

3. 3

   Gradually pour the water upon this mixture, stirring all the time.

4. 4

   When the gravy boils, add one-third of the pepper, half a teaspoonful of the salt, and the extract of meat.

5. 5

   Have the cold meat cut in slices or small cubes, and seasoned with one teaspoonful of salt and one-third of a teaspoonful of pepper.

6. 6

   Put this in a baking-dish that will hold about two quarts.

7. 7

   Pour the gravy over the meat, and then add the minced onion.

8. 8

   Have the potatoes pared, and put them in a stewpan of good size.

9. 9

   Cover with boiling water, and place on the fire.

10. 10

    Cook for just thirty minutes; then pour off the water, and mash the potatoes light and fine.

11. 11

    Beat into them the milk, one tablespoonful of butter, one teaspoonful of salt and one-third of a teaspoonful of pepper.

12. 12

    Spread the potatoes on the prepared meat, and bake in a moderately hot oven for forty-five minutes.

13. 13

    Serve at once.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 24. The excerpt below is the record exactly as published.

one-half teaspoonful of Bovril, two teaspoonfuls of salt, one-third teaspoonful of pepper, one table- spoonful minced onion, one tablespoonful minced carrot, one bay leaf, one teaspoonful of minced parsley, one and one-half tea- spoonfuls of baking-powder, three tablespoonfuls of butter, one tablespoonful of lard. Free the meat from skin, fat and bone, and cut it into small pieces. Season it with half the pepper, and one teaspoonful of salt, and put it in a dish that will hold about two quarts. Put two tablespoonfuls of butter in a frying-pan with the onions, car- rot and bay leaf. Cook slowly for ten minutes; then add one heaping tablespoonful of flour, and stir until smooth and frothy. Gradually add the water, and simmer for ten minutes. Now add the extract of meat, half a teaspoonful of salt, and the remainder of the pepper and cook for three minutes longer. Take Peiogtne ay xt sso, VILTOLCSOAP 62 | Ladies Say Baby’s Own Soap Is unsurpassed . . re for the Complexion. out the bay leaf, and pour the gravy over the meat. Cover the dish, and place in a moderate oven for half an hour. Mix half a teaspoonful of salt and the baking-powder with the flour, and rub through a sieve. Rub the lard and a tablespoonful of butter into the flour, and then wet with the milk, stirring with a spoon. Sprinkle the moulding board with flour, and, turning the dough out upon it, roll down to a size a little larger than the top of the baking dish, and of the same shape. Take the dish of meat from the oven, and cover with the sheet of dough; then return it to the oven, and bake for twenty minutes. Serve hots SHEPIERD Sep ie: One quart of cold cooked meat, one pint of water, one-half pint of hot milk, six potatoes of good size, one tablespooniul of minced onion, three tablespoonfuls of butter, two level table- spoonfuls of flour, two and one-half teaspoonfuls of salt, one- half teaspoonful of pepper

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