English Meat Pie

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

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A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Known as a British recipe, with similar versions prepared across other nations.

Method

Knuckle of veal 1 slice onion 1 slice carrot Bit of bay leaf Sprig of parsley 12 peppercorns Blade of mace 2 teaspoons salt ½ lb.
lean raw ham 4 tablespoons flour 4 tablespoons butter 2 doz.
bearded oysters Remove meat from bones.
Cover bones with cold water, add vegetables and seasonings, and heat slowly to boiling-point.
Add meat, boil five minutes, and let simmer until meat is tender;
remove meat and reduce stock to two cups.
Put ham in frying-pan, cover with lukewarm water, and let stand on back of range one hour.
Brown butter, add flour, and when well browned add stock;
then add veal and ham each cut into cubes.
Let simmer twenty minutes and add oysters.
Put in serving dish and cover with top made of puff paste.
It is much better to bake the paste separately and cover pie just before sending to table.

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