vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spare-Rib Pot-Pie
From Buckeye cookery, 1892
Serves 6
The crust can be made of light biscuit dough.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 113. The excerpt below is the record exactly as published.
SPARE-RIB POT-PIE. Cut the spare-ribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until tender, season with salt and. pepper, and turn out of kettle; replace a layer of spare-ribs in the bottom, add a layer of peeled _potatoes (quartered if large), some bits of butter, some small squares of baking-powder dough
Cook this with the app: pantry check, scaling, and the assistant.